Remember when I said that Char Siu Pork Tenderloins could go with pretty much anything? This quick-cooking Cantonese-Japanese fusion dish is vibrant proof of that. 😋
Japan actually does have its own spin on char siu pork, called chashu (チャーシュー). It does keep a lot of the sweet notes in the flavor profile, but that’s where the similarities end. Japanese chashu is made of slowly braised pork belly, and it’s a popular addition to ramen. (That’s as much as I’ll explain on this post—I need to save something for a future article!)
For this recipe, I modified the char siu marinade just slightly and cooked it down to make a sauce that will coat the yakisoba with its irresistible flavor. The addition of the veggies and the char siu pork itself turn this into a light, flavorful meal that’s perfect for the warmer months up ahead!
Char Siu Yakisoba
- 1/4 cup brown sugar, packed tight
- 1 tsp Chinese five-spice
- 1/4 tsp black pepper
- 1/2 tsp sesame oil
- 1 TBSP sherry cooking wine
- 1 TBSP soy sauce
- 1 TBSP hoisin sauce
- 1 tsp rice vinegar
- 1/4 cup honey
- 3 cloves garlic, minced
- Optional: a dash of red food coloring
10 oz soba noodles
1 TBSP oil
1/2 medium yellow onion, julienned
1 red bell pepper, julienned
4 stalks bok choy, with the stems chopped into thin slices and the leaves sliced into ribbons
1 lb Char Siu Pork Tenderloins, sliced into strips
To make the sauce, combine all ingredients in a small saucepan. Bring to a simmer over medium heat, and cook for 5 minutes. Remove from heat, and set aside.
Cook and drain the soba noodles according to directions. Put a wok or large sauté pan over medium-high heat with the oil. Cook the onion, pepper, and bok choy stems for about 2 minutes, then add in 2 TBSP of the sauce and cook for another minute. Add the noodles, pork, and remaining sauce; toss and cook for another 3 minutes, until hot. Toss in the bok choy leaves, and cook just until wilted. Serve immediately.
Serves up to 6.