Photo: Marcus Nilsson; Styling: Tiziana Agnello
Hands-on Time
28 Mins
Total Time
9 Hours 11 Mins
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

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

April 06, 2013

daneanp's Review

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

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

CherylT's Review

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

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

Jennie1211's Review

February 20, 2013