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!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Slice the barbecued pork (char siu) into thin bite-sized pieces and set aside.

Step 2

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.

Step 3

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.

Step 4

Heat a large wok or skillet over medium-high heat and add vegetable oil.

Step 5

Once the oil is hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.

Step 6

Add the sliced red bell pepper to the wok and stir-fry for 1-2 minutes until slightly softened.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Taste and adjust seasoning if needed. Serve immediately, garnished with additional sliced green onions if desired.

Nutrition Facts

Serving size	1340.4 grams (1340.4g)

Amount per serving	% Daily Value*
Calories	2460

Total Fat 97.70g	125%
Saturated Fat 24.40g	122%
Polyunsaturated Fat 22.80g
Cholesterol 318mg	106%
Sodium 6469mg	281%
Total Carbohydrate 238.70g	87%
Dietary Fiber 10.60g	38%
Total Sugars 59.20g
Protein 133.80g	268%

Vitamin D 0IU	0%
Calcium 241mg	19%
Iron 11mg	61%
Potassium 2198mg	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.

Source of Calories

Fat: 37.1%

Protein: 22.6%

Carbs: 40.3%