- 1/4 cup Lee Kum Kee Char Siu Sauce
- 1/2 tsp Chinese Five Spice
- 1 clove garlic, crushed
- 1 1/2 tbs honey
- 2 tbs Obento rice wine vinegar
- 1 tbs Lee Kum Kee soy sauce
- 600g pork fillet
- 150g Hakubaku dried ramen noodles
- 3 cups finely shredded wombok
- 1 cucumber, deseeded & cut into matchsticks
- 3 green shallots, thinly sliced
- 2 1/2 tbs lemon juice
- 1 tsp sesame oil
- 1 long red chilli, thinly sliced
- Combine char siu sauce, 5 spice, garlic, 1 tbs of the honey, 2 tsp of the rice wine vinegar and 1 tsp of the soy sauce in a large glass or ceramic bowl. Add pork, turn to coat in marinade. Cover with plastic wrap. Place in fridge for at least 4 hours or overnight.
- Preheat oven to 200°C. Line a baking tray with baking paper. Top with a wire rack. Spray rack with oil. Drain pork from marinade, reserving the marinade. Place pork on top of rack. Roast, turning once, for 16 - 18 minutes or until just cooked through. Rest for 6 minutes. Slice pork.
- Place reserved marinade in a small saucepan over medium heat. Being to the boil, simmer 3 - 4 minutes or until thickened.
- Meanwhile, cook noodles following packet directions. Drain and refresh under cold water.
- Combine noodles, wombok, cucumber and shallot in a bowl. Whisk lemon juice, sesame oil and remaining honey, vinegar and soy sauce in a bowl. Add to noodle mixture and toss to combine. Divide among bowls.
- Top noodle mixture with pork and drizzle with the marinade sauce. Sprinkle with chilli.
Brands and product used
- Lee Kum Kee - Char Siu Sauce