Oven-baked pork strips coated in a char siu marinade served with noodles, asian vegetables and a sesame dressing. This Chinese Pork Noodle Bowl will really impress your family and friends.
If you're in the mood for something a little different, why not give this recipe for Chinese Pork Noodle Bowl a go?
Coated in a simple marinade, these pork strips are baked in the oven for almost an hour. This makes them incredibly tender, tasty and impressive! If this is your cup of tea, make sure you check out my Sweet and Sour Pork or my Pork Mince Spring Roll Bowl.
Or for something a little more traditional, why not try my Roast Pork with Gravy?
The marinade is made from char siu sauce and sesame oil. Char siu is available at most supermarkets. If you can't find it, you could always substitute it with hoisin sauce. I love serving my pork with savoy cabbage for its flavour and the way it looks - so cute and wiggly. Feel free to use whatever cabbage you have to hand though.
How to make Chinese Pork with Noodles:
Mix together the char siu sauce and sesame oil. Add the pork and leave to marinate for at least one hour or overnight. Preheat the oven to 200°C fan bake.
Place pork slices on a lined baking tray and bake for 30 minutes. Turn the pork over then brush with extra char siu sauce and bake for 20 minutes more until golden and tender.
Pour boiling water over rice noodles. Once tender, drain then stir through soy sauce and the second measure of sesame oil.
To assemble, slice the hot pork. Divide the rice noodles between 4 bowls then add the cabbage, carrot and hot pork. Top with coriander and roasted sesame dressing or dressing of your choice
Recipe FAQs:
Char siu sauce could be replaced with hoisin sauce.
I buy mine from my local Asian food store. If you can't find any, you could always use my recipe for an Asian style dressing in the Tips below.
Storage:
Store any leftover Chinese pork and noodles in an airtight container in the fridge for up to three days. Enjoy hot or cold.
Top tips:
To make your own Kewpie-style Sesame Dressing, simply add the following ingredients to a jar and whisk together.
Asian style dressing
• 1 Tbsp apple cider vinegar
• 1 Tbsp soy sauce
• 1 Tbsp olive oil
• 1⁄2 tsp sesame oil
• 1 Tbsp honey
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Chinese Pork Noodle Bowls
Grilled, char siu pork strips served with vermicelli, cabbage and carrot.
Ingredients
- 750g pork belly slices, boneless
- 3 Tbsp char siu sauce
- 1 tsp sesame oil - first measure
- 100g rice vermicelli noodles
- 2 tsp soy sauce
- 1 tsp sesame oil - second measure
- ¼ cabbage, finely sliced
- 1 carrot, peeled and shredded
- Coriander
- Kewpie roasted sesame dressing
Instructions
- Mix together char siu sauce and sesame oil. Add the pork and leave to marinate for at least one hour or overnight.
- Preheat the oven to 200°C fan bake.
- Place pork slices on a lined baking tray and bake for 30 minutes. Turn the pork over then brush with extra char siu sauce and bake for 20 minutes more until golden and tender.
- Pour boiling water over rice noodles. Once tender, drain then stir through soy sauce and the second measure of sesame oil.
- To assemble: Slice the hot pork. Divide the rice noodles between 4 bowls then add the cabbage, carrot and hot pork. Top with coriander and roasted sesame dressing or dressing of your choice
Notes
- I love the Kewpie Japanese Roasted Sesame Dressing which I get from my local asian food store. If you can’t find this or want to make your own, the Asian Dressing, see recipe in the tips and trick section above.
- If you can’t find char siu sauce you can swap for hoisin sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 658Total Fat: 45gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 162mgSodium: 530mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 47g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Erin says
This was super delicious - thanks so much for the recipe! Defiantly a dish that will be made over and over again in our household 🙂
Jacky McKenna says
Hello, should I trim the rind off before cooking, or is it best left on?
Kind regards,
Jacky, Perth WA
VJ cooks says
Hi Jacky, I would cut the hard rind off if it's still on there. With these pork strips I find they are usually rindless, but do have a nice layer of fat on them. The fat renders down in the oven and tastes delicious.
Doll says
Is the cabbage steamed or raw as in a slaw?
VJ cooks says
I served mine raw but you can cook it if you prefer.