Barbecued Pork with Chow Fun
Savor the bold flavors of Barbecued Pork with Chow Fun, a Cantonese-inspired stir-fry that brings smoky-sweet char siu together with silky, wide rice noodles. Infused with a fragrant sauce made from soy sauce, oyster sauce, and sesame oil, this recipe is a harmony of savory, umami-rich ingredients. Crisp bean sprouts, tender red bell peppers, and aromatic garlic and ginger add layers of freshness and texture, while a quick wok stir-fry technique ensures everything stays vibrant and packed with flavor. Perfect for a quick weeknight dinner, this restaurant-worthy dish is best served hot, garnished with sliced green onions for an extra pop of color. Whether you're craving takeout-style comfort or exploring authentic Asian cuisine, this barbecued pork with chow fun is sure to impress!
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Recipe Information
Ingredients
- 1 lb Barbecued pork (char siu)
- 1 lb Fresh wide rice noodles (chow fun noodles)
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 4 stalks Green onions, sliced
- 1 cup Bean sprouts
- 1 Red bell pepper, thinly sliced
- 1 tsp Sugar
- 0.25 tsp White pepper
- 2 tbsp Water or chicken stock
Instructions
Slice the barbecued pork (char siu) into thin bite-sized pieces and set aside.
Gently separate the fresh rice noodles into individual strands. If the noodles are stiff, microwave them for 20-30 seconds to soften before separating. Set aside.
In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and water or chicken stock to create a sauce. Set aside.
Heat a large wok or skillet over medium-high heat and add vegetable oil.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the sliced red bell pepper to the wok and stir-fry for 1-2 minutes until slightly softened.
Push the vegetables to one side of the wok and add the sliced barbecued pork. Stir-fry for 1-2 minutes to lightly heat through.
Add the separated rice noodles to the wok, spreading them evenly. Pour the prepared sauce over the noodles and gently toss until everything is well coated.
Add the green onions, bean sprouts, and a pinch of white pepper. Stir-fry for another 2-3 minutes until the noodles are heated through and the vegetables are tender-crisp.
Taste and adjust seasoning if needed. Serve immediately, garnished with additional sliced green onions if desired.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 6469 mg | 281% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 59.2 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2198 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
