Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 2

Chinese-style barbecue, char siu, is robust with sweet, salty, and spicy flavors working in concert, and the light, fresh noodles provide a smooth counterpoint.

Recipe by Cooking Light October 2009

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1 cup noodle mixture, 3 ounces pork, and 1 tablespoon herb mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup soy sauce, honey, vinegar, 1 tablespoon oil, hoisin, 1 tablespoon chile paste, and 3 garlic cloves, stirring well with a whisk; place mixture in a heavy-duty zip-top plastic bag. Place pork in bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.

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  • Preheat oven to 450°.

  • Remove pork from bag; reserve marinade. Place a roasting rack in a small roasting pan; fill pan with water to a depth of 1/2 inch. Place pork on rack. Roast pork at 450° for 15 minutes. Baste pork with some of reserved marinade. Turn pork over; baste. Reduce oven temperature to 400°. Cook pork an additional 40 minutes, basting every 10 minutes. Discard remaining marinade. Let pork stand 10 minutes; thinly slice.

  • Prepare noodles according to package directions; drain. Combine remaining 1/4 cup soy sauce, remaining 2 tablespoons oil, remaining 1 tablespoon chile paste, remaining 2 garlic cloves, juice, and sugar in a large bowl, stirring well. Add noodles to bowl; toss to coat. Divide noodles evenly among each of 6 bowls. Combine cilantro and mint; sprinkle about 1 tablespoon herb mixture over each serving. Divide pork evenly among bowls.

Nutrition Facts

428 calories; fat 13.3g; saturated fat 3.4g; mono fat 5.4g; poly fat 3g; protein 15.8g; carbohydrates 60.1g; fiber 0.6g; cholesterol 42mg; iron 2.4mg; sodium 623mg; calcium 33mg.
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