The S.F. Chinese Garlic Noodles are great on their own, but I decided to pair them with the Char Siu Pork.

I hope you love garlic! Relatively easy to make. After marinating the pork overnight, it comes together quickly. The basic Char Siu recipe calls for pork shoulder but I chose to use some country pork ribs I had in the freezer. Don’t over cook the pork…or they will be chewy.


For the pork:

  • 1 1/4 pounds pork (shoulder, tenderloin, country style ribs), 1 1/2 inch wide strips
  • 2 tbsp Hoisin sauce
  • 2 tbsp brown sugar
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 2 tbsp honey
  • 1 1/2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sea salt
  • 1/4 tsp Chinese 5 spice powder
  • 2 garlic cloves, peeled, thin sliced

For the Garlic Noodles:

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp Worcestershire
  • 2 tsp fish sauce
  • 1/4 tsp sesame oil
  • 6 cloves of garlic, peeled, minced
  • 4 tbsp unsalted butter
  • 3 tbsp granted parmesan
  • 2 tbsp sliced green onions
  • Pinch of red pepper flakes (opt)
  • 6 ounces of spaghetti or other long noodle


  • Mix together all of the pork marinade ingredients in a bowl.
  • Place the pork in a large zip lock bag then pour the marinade over the pork. Massage the pork to make sure it is all coat. Seal the bag and place in the refrigerator for at least 6 hours or overnight.
  • For the noodles, mix together the soy sauce, oyster sauce, Worcestershire, fish sauce, and sesame oil in a small bowl.
  • Remove the pork from the marinade and pour the marinade in a small saucepan. Bring to a simmer on low for 2-3 minutes. Divide it in two small bowls, one for basting, one for serving.
  • Cook the noodles according to package direction. Do not salt the water.
  • Heat a large skillet over medium low heat and add the butter. When the butter has melted, add the garlic and cook, stirring, for about 1 minute. Add the sauce and simmer on low heat for a minute or so.
  • When the noodles are done, using tongs, transfer the noodles to the skillet with the sauce, sprinkle with the red pepper flakes, and toss completely. Turn off the heat and add the parmesan cheese.
  • Slice the pork against the grain into thin slices. Baste with the sauce.
  • To plate, place some noodles in a pasta dish and fan out a few slices of the pork. Baste again with the sauce. Garnish with sliced green onions. Serve iimmediately.
  • Pass the extra sauce and parmesan at the table.

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