Barbecued Pork With Egg Chow Mein Recipe

Marinate pork

Combine hoisin sauce, soy sauce, rice wine (or sherry), brown sugar, honey, sesame oil, five-spice powder, minced garlic and red food coloring (if using) in a bowl to make the marinade. Reserve 2 tablespoons of the marinade for glazing later. Place the pork strips in a zip-top bag or shallow dish, pour the remaining marinade over the pork, massage to coat, remove excess air and refrigerate for at least 2 hours and up to overnight.

Roast or broil pork

Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top. Remove pork from marinade and arrange on the rack, reserving juices. Roast for 10 minutes, then brush with reserved marinade and continue roasting another 8–10 minutes until edges begin to char and pork reaches an internal temperature of 145–150°F (63–66°C). For a more charred finish, switch to broil for the last 1–2 minutes watching closely. Let rest 5 minutes, then thinly slice on the bias.

Alternative pan-sear

If not roasting, heat 1 tablespoon vegetable oil in a heavy skillet over medium-high heat. Sear pork strips in batches 2–3 minutes per side, brushing with reserved marinade, until cooked through and slightly caramelized. Transfer to a plate and let rest, then slice thinly.

Prepare noodles

If using dried noodles, boil per package directions until just tender (al dente). Drain well and toss with a little vegetable oil to prevent sticking. If using fresh noodles, separate gently with your hands. Set aside.

Scramble eggs

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon vegetable oil, swirl to coat. Add beaten eggs and a pinch of salt; let sit 10–15 seconds, then scramble lightly until just set but still moist. Remove eggs to a bowl and set aside.

Aromatics and vegetables

Wipe wok if needed, return to high heat and add remaining 2 tablespoons vegetable oil. Add minced garlic and the white parts of the green onions; stir-fry 20–30 seconds until fragrant. Add bean sprouts and stir-fry 30–45 seconds until they begin to soften but remain crisp.

Fry noodles

Add the prepared noodles to the wok, tossing and pressing down so they contact the hot surface. Stir-fry 1–2 minutes to heat through and develop slight crisp edges. Sprinkle light soy sauce, oyster sauce, dark soy sauce (if using), cooking wine (if using), white pepper and salt over the noodles. Toss vigorously to coat evenly and distribute color and seasoning.

Combine eggs and green parts

Return the scrambled eggs to the wok along with the green parts of the scallions. Toss everything together 30–45 seconds until eggs are incorporated and noodles are hot. Finish with sesame oil and give one final toss. Taste and adjust seasoning (soy or salt) if needed.

Pile a generous portion of egg chow mein onto serving plates. Top with several slices of the prepared char siu, arranging them on the noodles. Garnish with additional sliced green onions and optional lime/lemon wedge. Serve immediately while hot.

Leftovers: Store pork and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat in a hot skillet or wok, adding a splash of water or soy sauce to loosen noodles if necessary.