Char Siu over Sesame Noodles

Char Siu over Sesame Noodles
Adapted from Cooking Light, October 2009; serves 6

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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


  1. Combine 1/4 c soy sauce, honey, vinegar, 1 T oil, hoisin, 1 T 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.
  2. Preheat oven to 450°.
  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.
  4. Prepare noodles according to package directions; drain. Combine remaining 1/4 c soy sauce, remaining 2 T oil, remaining 1 T 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 T herb mixture over each serving. Divide pork evenly among bowls.