Recipe: Chinese Roast Pork Noodle Bowl with Ginger Scallion Sauce

Chinese Roast Pork
(Serves 4)


1 lb piece boneless pork butt or tenderloin

¼ cup hoisin sauce

¼ cup soy sauce

¼ cup dry sherry

1 TBSP. finely chopped peeled fresh ginger

1 tsp. finely chopped garlic

2 scallions cut into 2 inch pieces

½ tsp. salt


  1. Cut pork along the grain into long 2-inch-wide strips. Remove and discard any sinew, but do not trim fat. Transfer pork to a large resealable plastic bag.
  2. Stir together remaining ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
  3. Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
  4. Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
  5. Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
  6. Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
  7. Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes).
  8. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

Ginger Scallion Sauce for Noodle Bowl
(Serves 4)


2½ cups thinly sliced scallions (greens and whites, from 1 to 2 large bunches)

½ cup finely minced peeled fresh ginger

¼ cup canola or other neutral oil

3-4 tsp. low sodium soy sauce

1 tsp. sherry vinegar



  1. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.
  2. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

To Assemble Noodle Bowl:

For each serving:

6 oz. hot, cooked noodles (ramen, lo mein, spaghetti)

6 TBSP. Ginger Scallion Sauce

Sliced Chinese Roast Pork

Sliced Red Pepper

Sliced Cucumber

Snow Peas

Shredded Carrots

Bean Sprouts

Sliced fresh chiles or Asian chile sauce