Smoky Rice Noodles with Barbecued Pork

aluminum foil
Oriental or Olive Oil nonstick cooking spray
1 lb. pork tenderloin, trimmed of any visible fat
½ cup hoisin sauce
¼ cup low sodium soy sauce
¼ cup brown sugar
½ to 1 teaspoon red pepper chili paste
2 cloves fresh pressed garlic
2 tablespoons sake or dry sherry
1 tablespoon fish sauce
1 pound fresh rice noodle sheets cut into squares and separated
6 green onions, thinly sliced
½ red or yellow bell pepper, thinly sliced – optional
4 teaspoons finely chopped dry roasted peanuts

Combine hoisin sauce with soy sauce, brown sugar, chili paste, and garlic, dry sherry or sake and fish sauce in a large zip lock bag. Trim all possible fat from pork and put in zip lock bag, seal and marinate in refrigerator 8 hours or over night.

Remove pork from bag and pour marinade into a bowl and set aside. Place pork tenderloin on a sheet of aluminum foil. Wrap tightly and cook package on grill or in 350º F. oven for approximately 20 to 30 minutes or until a meat thermometer inserted in pork reads 150º. Lightly spray grill with cooking spray. Remove meat from foil grill several minutes 3 to 5 on each side until done or until thermometer reads 160º for pork. Remove pork from grill and slice into thin pieces, cover to keep warm and set aside.

Lightly coat a large non-stick or stick resistant wok or frying pan with cooking spray, and heat over medium high. When pan is hot add ¼ cup of reserved marinade to pan. Allow sauce to reduce and caramelize onto bottom and sides of wok. The sauce will become thick, and the sugars in the sauce will caramelize and begin to burn slightly and smoke. At this point, reduced heat to medium and add the rice sheet noodles to pan along with remaining marinade and teaspoon sesame oil. Stir fry until noodles have deglazed pan and absorbed most of marinade/sauce. (This technique will give the noodles the smoky flavor that characterizes this dish without using hot oil.)

Add red pepper strips to noodles along with pork and stir fry altogether for 1 minute. Remove from heat and serve garnished with 1 teaspoon chopped peanuts per serving.

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