Chinese-Style Stove-Top Pot Roast with Noodles

Becky Luigart-Stayner

Ginger, soy sauce, star anise, and Chinese five-spice powder infuse this dish with Asian flavor. If you can't find fresh Chinese egg noodles, substitute rice noodles or even linguine.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 414
  • Calories from fat: 31%
  • Fat: 14.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 40.1g
  • Carbohydrate: 29.8g
  • Fiber: 3.1g
  • Cholesterol: 82mg
  • Iron: 4.2mg
  • Sodium: 846mg
  • Calcium: 207mg


  • 4 teaspoons peanut oil, divided
  • 1 (2 1/2-pound) sirloin tip roast, trimmed
  • 1 teaspoon Chinese five-spice powder
  • 1/4 teaspoon kosher salt
  • 5 cups fat-free, less-sodium beef broth
  • 1/2 cup dry sherry
  • 1/4 cup thinly sliced peeled fresh ginger
  • 3 tablespoons low-sodium soy sauce
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, crushed
  • 3 star anise
  • 2 cups sliced shiitake mushroom caps
  • 2 cups (2-inch) julienne-cut carrot (about 2 large)
  • 4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
  • 12 ounces fresh uncooked Chinese egg noodles
  • 1/4 cup thinly sliced green onions


  1. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm.
  2. Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; sauté 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.
  3. Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions.
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