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photo Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms Recipe | Say Mmm

Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms

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.
6 Servings - 9 hr 11 min -
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Servings:6  | Calories:504 | Total Fat:9g  | Chol:37mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 2g
10 %
Total Carb 88g
29 %
Fiber 11g
44 %
Sugars 19g
Cholesterol 37mg
12 %
Sodium 1316mg
55 %
Protein 25g
50 %
40% Wheat noodles
29% Others combined
16% Pork tenderloin
14% Chinese mushrooms
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (1 pound) pork tenderloin, trimmed
1/4 cup honey
1/4 cup lower-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
1/2 teaspoon five-spice powder
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
2 cups boiling water
8 dried Chinese mushrooms (such as wood ear mushrooms)
12 ounces dried flat wide wheat noodles (such as wide lo mein noodles)
2 tablespoons lower-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons canola oil
1 1/2 tablespoons minced peeled ginger
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
1/2 medium onion, thinly vertically sliced
2 cups fresh bean sprouts
3 green onions, cut into 2 inch pieces

Directions : View recipe directions on
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