Char Siu over Sesame Noodles

5 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
6 servings (serving size: 1 cup noodle mixture, 3 ounces pork, and 1 tablespoon herb mixture)
October 2009
RECIPE BY Cooking Light

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.

Ingredients

  • 1/2 cup low-sodium soy sauce, divided
  • 1/4 cup honey
  • 3 tablespoons rice vinegar
  • 3 tablespoons dark sesame oil, divided
  • 2 tablespoons hoisin sauce
  • 2 tablespoons chile paste with garlic (such as sambal oelek), divided
  • 5 garlic cloves, divided
  • 1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed
  • 12 ounces (1/4-inch-thick) uncooked rice sticks (rice-flour noodles)
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons sugar
  • 3 tablespoons fresh cilantro leaves
  • 3 tablespoons torn fresh mint leaves

Nutritional Information

  • Calories 428
  • Fat 13.3g
  • Satfat 3.4g
  • Monofat 5.4g
  • Polyfat 3g
  • Protein 15.8g
  • Carbohydrate 60.1g
  • Fiber 0.6g
  • Cholesterol 42mg
  • Iron 2.4mg
  • Sodium 623mg
  • Calcium 33mg

How to Make It

Step 1

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.

Step 2

Preheat oven to 450°.

Step 3

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.

Step 4

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.

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Ratings & Reviews

stephil's Review

sma1978
December 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!

Rosaline's Review

JayG007
January 09, 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

JayG007's Review

stephil
December 05, 2009
Due to the marinade you have to plan a little bit ahead but it is easy, light, and the kids love it.

Mleigh's Review

Rosaline
October 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.

sma1978's Review

Mleigh
October 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.