Why You’ll Love this Asian BBQ Pork Chow Fun
Once you try this Asian BBQ Pork Chow Fun, you’ll wonder where it’s been all your life. The chewy rice noodles soak up all that savory flavor while still maintaining their delightful texture.
Trust me, there’s something magical about how the tender BBQ pork mingles with the crisp bok choy and bean sprouts.
I’m particularly fond of how this dish comes together in minutes, perfect for those nights when cooking feels like climbing Mount Everest.
The combination of textures—soft noodles, crunchy vegetables, meaty pork—creates a symphony in your mouth. Weeknight dinners never tasted this good.
What Ingredients are in Asian BBQ Pork Chow Fun?
The heart of any great Chow Fun dish is the perfect balance of savory ingredients that create that unmistakable Asian flavor profile. The star of this show is definitely the tender barbecued pork, which brings a sweet-savory depth that makes this dish truly crave-worthy. Each ingredient plays its part in creating layers of texture and flavor, from the wide, slippery rice noodles to the fresh, crisp vegetables that provide the perfect contrast.
- 1 lb chow fun rice noodles
- 4 tablespoons oil (divided for stir-frying)
- 1 teaspoon salt (divided)
- 1 tablespoon light soy sauce
- 2 tablespoons chicken stock (optional, if needed for moisture)
- 1/2 lb barbecued pork, shredded
- 1/2 lb bok choy, sliced diagonally into 1/2-inch pieces
- 1/2 lb bean sprouts
- 1 scallion, cut into 1-inch pieces
When shopping for these ingredients, the quality of your barbecued pork makes a huge difference. If you can find authentic Chinese char siu at an Asian market, that’s ideal, but even good quality pre-made BBQ pork from a decent grocery store will work in a pinch. For the chow fun noodles, look for them fresh rather than dried when possible—they have that perfect chewy texture that makes this dish so satisfying. And don’t skimp on the veggies! The bok choy and bean sprouts might seem like supporting actors, but they provide the crucial crunch and freshness that balances the rich flavors of this amazing dish.
How to Make this Asian BBQ Pork Chow Fun
Making Chow Fun might look intimidating at first glance, but trust me, it’s all about quick cooking and proper timing. Begin by prepping those wide, slippery chow fun noodles—you’ll need 1 pound. Cut them into manageable pieces, about 1½ inches long and ½ inch wide, then set them aside while you prepare your workspace. This step is essential because once the wok-action starts, everything moves fast, and there’s no time for last-minute chopping.
Heat up 2 tablespoons of oil in your wok until it’s smoking hot (around 400°F if you’re measuring). Then quickly add those prepared noodles and stir-fry them until they’re heated through. This happens surprisingly fast—about a minute or so. Season with ½ teaspoon of salt and 1 tablespoon of light soy sauce, tossing everything to coat evenly. Notice the noodles getting a bit dry? That’s when you might want to add those 2 tablespoons of chicken stock.
Once the noodles are heated through, remove them from the wok and set aside. Now for round two: heat the remaining 2 tablespoons of oil in the wok until it’s scorching again, then add your ½ pound of shredded barbecued pork. Give it a quick minute of stir-frying before adding the ½ pound of sliced bok choy, ½ pound of bean sprouts, and that one scallion you’ve cut into 1-inch pieces. Sprinkle in the remaining ½ teaspoon of salt and stir-fry for 2 minutes until the vegetables start to soften but still maintain some crunch.
For restaurants that prepare this dish regularly, a commercial deep fryer can be useful for quickly preparing other elements of the meal while the wok is occupied.
The final magic happens when you reintroduce those seasoned noodles back into the wok with all the other ingredients. Stir everything together until the dish is heated throughout, which takes just another minute or two. The beauty of this dish lies in the contrasting textures—the chewy noodles, the tender barbecued pork, and the still-crisp vegetables coming together in perfect harmony.
And can we talk about that moment when the soy sauce caramelizes slightly on the noodles? That’s what creates those delicious charred bits that make authentic chow fun so irresistible. Serve it up immediately while it’s still steaming hot for the most authentic experience.
Asian BBQ Pork Chow Fun Substitutions and Variations
While creating the perfect Asian BBQ Pork Chow Fun might seem to require specific ingredients, don’t worry if you can’t find everything on the list—this dish welcomes creative substitutions.
Can’t find chow fun? Regular rice noodles or even wide egg noodles work in a pinch. No bok choy? Substitute with spinach, cabbage, or any leafy green you have on hand. For vegetarians, I’d swap the BBQ pork with tofu or tempeh. You might also consider adding mushrooms for extra umami flavor. The beauty of this recipe lies in its flexibility—make it spicier with chili oil or sweeter with hoisin sauce. It’s your kitchen, after all.
What to Serve with Asian BBQ Pork Chow Fun
Complementary dishes make Asian BBQ Pork Chow Fun shine as part of a complete meal rather than a standalone dish.
I like to pair it with simple steamed dumplings or crispy spring rolls to create an appetizing contrast of textures.
Hot and sour soup makes a wonderful starter, cutting through the richness of the noodles with its tangy flavor profile.
Need something green? Stir-fried Chinese broccoli with garlic offers a bitter note that balances the sweetness of the barbecued pork.
For drinks, jasmine tea or a cold Tsingtao beer works perfectly.
Can’t decide? Create a small dim sum spread—more options, more fun.
Final Thoughts
Although mastering Asian BBQ Pork Chow Fun might seem intimidating at first, I’ve found that this classic dish rewards even novice cooks with its incredible flavor-to-effort ratio.
The key is timing—getting those noodles perfectly chewy and vegetables still crisp.
Don’t worry if your first attempt isn’t restaurant-quality. Cooking is about practice, right? The beauty of chow fun lies in its adaptability; swap in whatever vegetables are in your fridge or try different proteins.
Remember to serve it immediately while still hot, when those aromas of soy and barbecued pork are most enticing. Who can resist?
