Ingredients

BBQ Pork (Char Siu)

• 1 one pound pork tenderloin, trimmed
• ¼ cup soy
• ¼ cup honey
• 1 tablespoon dry sherry
• 2 tablespoons hoisin sauce
• ½ teaspoon five spice powder
• ⅛ teaspoon pepper

Singapore Noodles

• 4 dried and rehydrated or fresh shitake mushrooms sliced thinly (stems removed)
• 6 ounces dry rice noodles
• 3 tablespoons oil
• 1 ½ tablespoons Madras curry powder
• 2 garlic cloves, minced
• ½ cup chicken broth
• 2 tablespoons soy
• 2 teaspoons sugar
• 1 teaspoon hot chile paste
• ½ teaspoon salt
• 1 tablespoon minced fresh ginger
• ½ cup thinly sliced celery
• ½ cup thinly sliced yellow onion
• ½ cup thinly sliced green pepper
• ½ cup bean sprouts
• 4 scallions, root ends trimmed, cut into two inch pieces
• ½ pound small shrimp, peeled and deveined
• 6 ounces of Chinese BBQ pork cut into 2 inch matchsticks

Instructions

1. For the BBQ Pork, first take the tenderloin and cut small incisions at one inch intervals so that the marinade can penetrate the meat. In a medium bowl, combine the soy sauce, honey, sherry, hoisin, five-spice powder, and pepper. Add the pork; rub to coast well. Cover with plastic and refrigerate a minimum of six hours or overnight. Turn the pork at least once during this rest period.
2. Position a rack about six inches from the broiler and heat the broiler. Set a rack in a small roasting pan and add ¼ inch water to the pan. Remove the pork from the marinade (discard the marinade) and lay it on the rack. Broil with the oven door closed, turning the tenderloin after ten minutes. The internal temperature should register 145 degrees which should take about 15 to 20 minutes in total. Keep an eye on it to avoid burning. Cool before using.
3. For the main part of the dish, put the rice noodles in a heatproof bowl with enough very hot water to cover. Soak until softened about 10 minutes. Drain well and if you like cut the noodles to shorter lengths.
4. Put one tablespoon oil in a small saucepan and heat over medium. Add the curry powder and half of the minced garlic and sauté for 20 seconds. Add the broth, soy, sugar, chile paste and salt. Cover and cook five minutes. Remove from heat.
5. Heat a large wok over high heat, add 1 tablespoon oil. When hot, add the remaining garlic and ginger. Stir fry until golden, add the celery, onion, green pepper, spouts, scallions and reserved mushrooms. Stir fry until crisp but tender. Transfer the vegetables to a plate.
6. Heat the remaining oil in a pan over high. Add the shrimp and stir fry until slightly pink. Add the BBQ Pork; toss well. Add the noodles, vegetables, soy-curry mixture, and oyster sauce. Toss to mix and coat the noodles with the sauce. Serve immediately.

Notes

1. Don’t forget that you first must make the BBQ Pork (Char Siu) which needs to marinate in the fridge for at least 6 hours or better over night.