Char Siu over Sesame Noodles
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
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12/04/2010
I thought this was very good. The pork shoulder makes it authentic, but like a lot of people, I don't like it; it's too fatty. I usually use a pork tenderloin or boneless chops instead. I also use thin rice noodles rather than the thick ones. Awesome flavor!
01/08/2010
This recipe was amazing - my husband, who was born and raised in Asia absolutely loved it. The mint and cilantro are a must to make this dish
12/05/2009
Due to the marinade you have to plan a little bit ahead but it is easy, light, and the kids love it.
10/26/2009
I made this because I had half a pork shoulder left over in the freezer from another recipe. Although it tasted OK, the pork shoulder is fatty (I'll be avoiding recipes with that cut of meat in the future!) and the leftovers weren't that great for lunch the next day.
10/24/2009
"Good, solid recipe" is a good description for this. I can't put a figure on why I don't think it's worth more than three stars. It has good flavor and is pretty darn easy to make. I might make it with pork tenderloin next time. I've never made pork shoulder before but it was pretty fatty, even after I trimmed the outside. My husband rated it as five star. I made it exactly as stated in the recipe except I didn't have any cilantro.
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