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If you are looking for a fresh change from heavier barbecue fare, this Big Green Egg Grilled Asian Pork Noodle Bowl is a recipe worth making. Tender grilled char siu-style pork, crisp vegetables, vermicelli rice noodles, and a bold savory dressing come together in a bowl that feels both satisfying and surprisingly light.
This recipe brings together everything that makes a great noodle bowl. You get sweet and savory grilled pork, fresh crunch from the vegetables, plenty of texture from the peanuts, and a flavor-packed dressing that ties the whole dish together.
It is the kind of meal that looks impressive but comes together with simple ingredients and straightforward cooking. Best of all, the Big Green Egg adds that live-fire flavor that takes the pork to another level. Now sit back, grab a cold glass of Riesling, fire up the Egg, and let’s build a noodle bowl that is anything but boring.
Table of Contents
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Gathering the Ingredients
This noodle bowl comes together with a mix of bold pantry staples, fresh vegetables, and one seriously flavorful grilled pork tenderloin. The ingredient list may look long at first glance, but most of the heavy lifting comes from simple sauces and seasonings that build layers of sweet, savory, and umami-rich flavor.
For the pork, you will create a char siu-inspired marinade using hoisin sauce, honey, soy sauce, mirin, garlic, white pepper, and Chinese five spice. This gives the pork that signature sweet-savory glaze that works beautifully over live fire.
For the noodle bowls, keep things fresh and crisp with vermicelli rice noodles, cucumber, carrots, mixed greens, scallions, and crushed peanuts for texture.
The finishing touch is a bold Asian-inspired dressing that ties the whole bowl together. Sweet, salty, savory, and just a little funky in the best way.
Get everything prepped before firing up the Big Green Egg. Once the pork starts cooking, this recipe comes together fast.
Preparing the Pork and Marinade
Start by trimming the pork tenderloin and removing any silver skin or excess fat. This step is worth the extra few minutes, since silver skin will not break down during cooking and can leave the pork chewy. Once trimmed, slice the pork tenderloin into long strips about 1 1/2 inches thick. This helps the pork cook quickly and gives you more surface area for that flavorful char siu-style marinade.
In a mixing bowl, whisk together the hoisin sauce, honey, soy sauce, mirin, minced garlic, kosher salt, white pepper, and Chinese five spice powder until smooth and fully combined. Set aside a small portion of the marinade for glazing during the cook. Pour the remaining marinade over the pork and coat each piece well.
Transfer the pork to a large resealable bag or container and refrigerate for at least 8 hours, or overnight for the best flavor. The longer marinade time helps the pork absorb all of those sweet, savory, and aromatic flavors.
Big Green Egg Setup and Cooking the Pork
When you are ready to cook, remove the marinated pork from the refrigerator and let it sit at room temperature for about 30 minutes. Set up your Big Green Egg for raised direct cooking and preheat the dome temperature to 450°F. For this cook, I used my old Ceramic Grill Store Woo Ring setup. If you are using a newer Big Green Egg setup, the EGGspander creates the same raised direct configuration.
Raised direct cooking is perfect here. It gives you the flavor of direct grilling while keeping the pork slightly farther from the coals. That extra distance helps the marinade caramelize without burning too aggressively. Once the Egg is stabilized, place the pork strips on the raised grid and close the lid.
Grill the pork for about 8 to 10 minutes per side, turning as needed for even color and caramelization. You are looking for lightly charred edges and that classic sweet-savory char siu look. Cook until the pork reaches an internal temperature of 140°F, then remove it from the grill and let it rest for 10 minutes before slicing thin for the noodle bowls.
Building the Noodle Bowls
While the pork rests, cook the vermicelli rice noodles according to the package directions. Drain them well, rinse with cold water, and set aside.
Slice the grilled pork thinly across the grain for the most tender bite. To build the bowls, start with a base of vermicelli noodles, then add a generous handful of mesclun greens. Arrange the sliced pork, matchstick carrots, cucumbers, and thinly sliced green onions around the bowl.
Drizzle everything with the sweet-savory Asian dressing, then finish with a generous sprinkle of crushed peanuts for texture and crunch. Boom… dinner is served!!!
This dish was a huge hit with the family and is the kind of meal that feels fresh, flavorful, and just different enough to break you out of the usual barbecue routine.
Final Thoughts
If you are looking for something lighter but still packed with Big Green Egg flavor, this Big Green Egg Grilled Asian Pork Noodle Bowl is a great choice. It delivers sweet-savory grilled pork, fresh vegetables, tender noodles, and plenty of texture in every bite.
This is the kind of meal that feels restaurant worthy but is surprisingly easy to pull off at home. The char siu-inspired pork does the heavy lifting, while the fresh vegetables and bold dressing keep everything balanced.
It is a great recipe for warm weather dinners, family meals, or anytime you want something outside the usual barbecue rotation.
Pork Noodle Bowl FAQ
Can I make the pork marinade ahead of time?
Yes. The marinade can be mixed a day ahead and stored in the refrigerator until you are ready to use it.
How long should I marinate the pork?
For the best flavor, marinate the pork for at least 8 hours. Overnight is even better.
Can I use pork loin instead of pork tenderloin?
Yes, but pork tenderloin cooks faster and stays more tender. Pork loin will need more cook time.
Can I make this without a Big Green Egg?
Absolutely. Any grill that can handle direct cooking at high heat will work.
What noodles work best for pork noodle bowls?
Vermicelli rice noodles are the best fit for this recipe. They are light, quick cooking, and pair perfectly with the pork.
Can I make this recipe ahead for meal prep?
Yes. Store the pork, noodles, vegetables, and dressing separately. Assemble just before serving for the best texture.
What other toppings work well?
Fresh cilantro, bean sprouts, jalapeños, sesame seeds, lime wedges, or extra crushed peanuts all work well.
Big Green Egg Grilled Asian Pork Noodle Bowl
Ingredients
For the Char Siu Pork:
- 2 lbs pork tenderloin, trimmed of silver skin
- 1/2 cup hoisin sauce
- 1/4 cup honey
- 4 tbsp soy sauce
- 2 tbsp mirin
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp white pepper
- 1 tsp Chinese five spice powder
For the Noodle Bowl:
- 1 package vermicelli rice noodles
- 1 large cucumber, seeded and sliced into matchsticks
- 1 large carrot, peeled and sliced into thin strips
- 4 cups mixed salad greens
- 4 scallions, thinly sliced
- 1/2 cup finely crushed peanuts
For the Vietnamese-Inspired Dressing:
- 1 1/2 tbsp brown sugar
- 1 1/2 tbsp honey
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp fish sauce
- 1 tbsp sweet sherry
- 1/2 tsp Chinese five spice powder
- 1/2 tsp sesame oil
- 1/2 tsp white pepper
Instructions
- In a bowl, whisk together the hoisin sauce, honey, soy sauce, mirin, garlic, salt, white pepper, and five spice powder.
- Reserve 1/4 cup of the marinade for glazing during the cook.
- Slice the pork tenderloin into long strips about 1 1/2 inches thick.
- Place the pork in a large resealable bag or container and pour in the remaining marinade.
- Refrigerate overnight or at least 8 hours.
- Remove the pork from the refrigerator 30 minutes before cooking.
- Set up your Big Green Egg for direct grilling and preheat to 450°F.
- Grill the pork for about 8 to 10 minutes per side, turning as needed for even color.
- Brush with the reserved marinade during the cook.
- Cook until the pork reaches an internal temperature of 140°F.
- Remove the pork from the grill and let rest for 10 minutes.
- Slice the pork thinly for serving.
- Cook the vermicelli noodles according to package directions.
- Drain the noodles, rinse with cold water, and set aside.
- Prep the cucumber, carrots, scallions, and salad greens.
- In a small bowl, whisk together all dressing ingredients until fully combined.
- Divide the noodles among serving bowls.
- Arrange the salad greens, cucumber, carrots, sliced pork, and scallions over the noodles.
- Drizzle with the Thai dressing.
- Top with crushed peanuts and serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
