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Big Green Egg Pork Noodle Bowl
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Big Green Egg Grilled Asian Pork Noodle Bowl

Tender grilled char siu-style pork served over vermicelli rice noodles with fresh vegetables, crunchy peanuts, and a bold Vietnamese-Inspired dressing.
Prep Time30 minutes
Cook Time25 minutes
Marinating time:8 hours
Total Time8 hours 53 minutes
Course: Main Course
Cuisine: Asian
Keyword: Big Green Egg
Servings: 4 people

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.