Chinese Barbecue Pork Nooldes

Trim the Pork Tenderloin of any unwanted fat and silverskin.
In a bowl, combine all marinade ingredients.
Mix to thoroughly combine.
In a resealable bag or container, pour the marinade over the pork and mix to combine.
Refrigerate the marinade overnight.

Preheat your grill to high.
If using oven preheat to 375°
Remove the pork from the marinade, remove excess marinade form the pork.
Do not throw out the marinade.
Keep refrigerated until ready to make the sauce for the noodles.
Insert a wireless thermometer if available.
Set up the cook on the app.
Grill or roast the pork until the internal temperature reaches 145°
Remove from heat and let rest.

Cook the dry Chinese noodles as per directions on package.
Strain the noodles and toss with vegetable oil to coat. Cool on a sheet pan in the refrigerator. Air drying helps the drying process over heat.
Undercooking the noodles is recommended because of the carryover cooking as the noodles cool in the refrigerator.
If using precooked packaged noodles, soak the noodles in warm water and gently work your fingers into the noodles to separate them. Drain the water and let air dry. You can let them dry overnight on a sheet pan in the refrigerator if desired.
Heat a griddle or saute pan to a medium heat.
Add the noodles and separate them so they do not stick together.
Dry the noodles turning occasionally to evenly brown them. Keep an eye on them so they do not burn. This will take about 15 minutes depending on the level of heat used.
The noodles should have areas where they are dried and areas where they are not. Brown the noodles as much as you desire. A golden brown gives a nice crunchy texture.
Reserve the noodles until ready to use.

Add the marinade to a saucepan.
Bring the marinade up to a boil, reduce the heat to medium and simmer for 1 minute.
To the boiled marinade add the chili paste, chicken broth and rice vinegar.
(you can add less chili paste if you want it mild)
Bring the sauce to a boil.
Thicken with cornstarch. The sauce should coat the back of a spoon.
Optional - You do not have to thicken the sauce if you are going to toss together with the noodles.
Reserve the sauce until ready to assemble the noodles.

In a saute pan, heat the vegetable oil.
Saute the onions and carrots until they are softened and gain some color.
Add the garlic and celery, saute until fragrant.
If using baby bok choy, pre blanch and reserve aside or toss into the pan with other veggies.
To assemble the dish -
Place the dried Chinese noodles on a plate. Pile as you wish.
Arrange the vegetables over the top of the noodles.
Pour the sauce over the vegetables and noodles.
If desired arrange the baby bok choy on the side.
Slice the Char Siu Pork Tenderloin and serve over the top or on the side.
ENJOY!