2 tablespoons chili paste depending on your taste pref with garlic (such as sambal oelek), divided
3 tablespoons sesame oil dark divided
3 tablespoons cilantro leaves fresh
5 garlic clove divided
2 tablespoons hoisin sauce
0.3 cup honey
0.3 cup juice of lime fresh
0.5 cup soy sauce low-sodium divided
3 tablespoons mint leaves fresh
12 ounces rice uncooked () (rice-flour noodles)
3 tablespoons rice vinegar
1.5 tablespoons sugar
Equipment
bowl
oven
whisk
roasting pan
ziploc bags
Directions
Combine 1/4 cup soy sauce, honey, vinegar, 1 tablespoon oil, hoisin, 1 tablespoon chile paste, and 3 garlic cloves, stirring well with a whisk; place mixture in a heavy-duty zip-top plastic bag.
Place pork in bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
Preheat oven to 45
Remove pork from bag; reserve marinade.
Place a roasting rack in a small roasting pan; fill pan with water to a depth of 1/2 inch.
Place pork on rack. Roast pork at 450 for 15 minutes. Baste pork with some of reserved marinade. Turn pork over; baste. Reduce oven temperature to 40
Cook pork an additional 40 minutes, basting every 10 minutes. Discard remaining marinade.
Let pork stand 10 minutes; thinly slice.
Prepare noodles according to package directions; drain.
Combine remaining 1/4 cup soy sauce, remaining 2 tablespoons oil, remaining 1 tablespoon chile paste, remaining 2 garlic cloves, juice, and sugar in a large bowl, stirring well.
Add noodles to bowl; toss to coat. Divide noodles evenly among each of 6 bowls.
Combine cilantro and mint; sprinkle about 1 tablespoon herb mixture over each serving. Divide pork evenly among bowls.
