Photo: Marcus Nilsson; Styling: Tiziana Agnello
Hands-on Time
28 Mins
Total Time
9 Hours 11 Mins
Yield
Serves 6 (serving size: about 1 1/2 cups)

Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms is a Chinese comfort-food favorite. This quick version of char siu pork amps up pork tenderloin with a marinade of sweet-salty hoisin sauce and aromatic five-spice powder. Then slivers of this meat meld with meaty wood ear mushrooms among chewy noodles bathed in a salty-sweet sauce.

How to Make It

Step 1

To prepare pork, slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet. Combine honey and next 6 ingredients (through white pepper) in a zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

Step 2

Preheat broiler to high.

Step 3

Remove pork from bag, and discard marinade. Place pork on the rack of a roasting pan coated with cooking spray. Place rack in pan. Pour 2 cups water in bottom of pan. Broil pork 4 minutes on each side or until a thermometer registers 145°. Let stand 30 minutes. Cut pork into thin julienne pieces.

Step 4

To prepare noodles, combine 2 cups boiling water and mushrooms; cover and let stand 30 minutes. Drain in a colander over a bowl; reserve soaking liquid. Cut off and discard any tough, woody stems; thinly slice mushrooms.

Step 5

Cook noodles according to package directions. Drain and rinse with cold water. Drain well; set aside.

Step 6

Combine 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon hoisin sauce; set aside.

Step 7

Heat a large wok over high heat. Add oil to pan; swirl. Add ginger, garlic, and jalapeño; stir-fry 30 seconds. Add sliced onion and pork; stir-fry 30 seconds. Add bean sprouts and green onions; stir-fry 1 minute. Add reserved mushroom liquid, noodles, and soy sauce mixture. Stir in mushrooms. Stir-fry until noodles are thoroughly heated. Serve immediately.

Ratings & Reviews

kayakGirl21's Review

kayakGirl21
April 21, 2013
The best part about this meal was the pork marinade. I cooked it on our grill instead of the broiler and it turned out perfect, loved the flavor of the 5 spice powder. I ended up wishing I had just eaten it on the side of the noodles instead of stir frying it with the noodles which I also added sugar snap peas and yellow and red peppers to. I also couldn't find the dried noodles so I just added shitakes when I cooked the rest of the veggies. I think I might make this again but just the pork part of it since the flavor of the meal all together wasn't all that exciting.

gwood312's Review

daneanp
April 06, 2013
N/A

daneanp's Review

CherylT
April 05, 2013
A bit involved for a work night but the final product was well worth the effort. The only thing I did differently than the recipe was after marinating the pork overnight, I barbequed the pork on our Traeger BBQ. It really added a nice smokey flavor to the dish. I wasn't thrilled with the dried mushrooms and only used about 1/2 cup of the reserved liquid. Next time I'd stir fry some fresh shiitaki mushrooms in with the onion. DH felt the onion was a bit over-powering. Might cut back on that next time. Served with a cucumber vinaigrette salad on the side.

valiulis's Review

SDMomChef
April 01, 2013
Quite bland tasting. Won't make again, especially considering the amount of time/work involved.

CherylT's Review

valiulis
March 06, 2013
My family and I liked this recipe although I felt that it needed a little something more. I used some leftover Asian pork and I substituted dried shitake mushrooms since that's what I had. Next time maybe I'll add some broccoli or baby corn for a little more variety.

SDMomChef's Review

Jennie1211
March 06, 2013
My family really enjoyed this recipe. It will be a repeat recipe.

Jennie1211's Review

gwood312
February 20, 2013
N/A