Chinese Wide Noodles with Barbecue Pork ad Dried Mushrooms

Another recipe I found in Cooking Light, March 2013 magazine. 

Okay, so I did not use the dried mushrooms, if you like mushrooms, it would add more flavor.... 

I used Udon noodles that I had in the freezer from purchasing before from the Asian Market for a previous recipe. They are quite tasty.

I thought the recipe turned out pretty dang tasty, I did not let the pork stand 30 minutes... I had a class so we didn't eat until about 9pm... I don't have time to let me pork stand for 30 minutes...

Nontheless this was a fast, yummy week-night dinner.

Make sure you read the fact that you let the pork marinate overnight.

We also used boneless pork chops instead of the tenderloin, I figured since we had the chops, I wouldn't buy a tenderloin. 

i added some crushed red pepper to mine, I thought it needed some heat... my cute boyfriends pallet just can't handle the heat, so I added later.

Enjoy!

• Pork:
• 1 (1-pound) pork tenderloin, trimmed 
• 1/4 cup honey
• 1/4 cup lower-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon dry sherry
• 1/2 teaspoon five-spice powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon white pepper
• Cooking spray
• Noodles:
• 2 cups boiling water
• 8 dried Chinese mushrooms (such as wood ear mushrooms)
• 12 ounces dried flat wide wheat noodles (such as wide lo mein noodles)
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons canola oil
• 1 1/2 tablespoons minced peeled ginger
• 1 garlic clove, minced
• 1 jalapeño pepper, seeded and minced
• 1/2 medium onion, thinly vertically sliced
• 2 cups fresh bean sprouts
• 3 green onions, cut into 2-inch pieces

Preparation

1. 1. To prepare pork, slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet. Combine honey and next 6 ingredients (through white pepper) in a zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
2. 2. Preheat broiler to high.
3. 3. Remove pork from bag, and discard marinade. Place pork on the rack of a roasting pan coated with cooking spray. Place rack in pan. Pour 2 cups water in bottom of pan. Broil pork 4 minutes on each side or until a thermometer registers 145°. Let stand 30 minutes. Cut pork into thin julienne pieces.
4. 4. To prepare noodles, combine 2 cups boiling water and mushrooms; cover and let stand 30 minutes. Drain in a colander over a bowl; reserve soaking liquid. Cut off and discard any tough, woody stems; thinly slice mushrooms.
5. 5. Cook noodles according to package directions. Drain and rinse with cold water. Drain well; set aside.
6. 6. Combine 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon hoisin sauce; set aside.
7. 7. Heat a large wok over high heat. Add oil to pan; swirl. Add ginger, garlic, and jalapeño; stir-fry 30 seconds. Add sliced onion and pork; stir-fry 30 seconds. Add bean sprouts and green onions; stir-fry 1 minute. Add reserved mushroom liquid, noodles, and soy sauce mixture. Stir in mushrooms. Stir-fry until noodles are thoroughly heated. Serve immediately.