Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms

Ingredients

• 0.5 teaspoon five-spice powder 
• 2 tablespoons canola oil 
• 1 tablespoon cooking sherry dry
• 2 cups bean sprouts fresh
• 1  garlic clove minced
• 1.5 tablespoons ginger minced peeled
• 3  green onions cut into 2-inch pieces
• 1 tablespoon hoisin sauce 
• 2 tablespoons hoisin sauce 
• 0.3 cup honey 
• 1  jalapeno minced seeded
• 0.1 teaspoon kosher salt 
• 1 pound pork tenderloin trimmed
• 0.3 cup lower-sodium soy sauce 
• 2 tablespoons lower-sodium soy sauce 
• 8  mushrooms dried chinese (such as wood ear mushrooms)
• 0.5 medium onion vertically sliced
• 1 tablespoon oyster sauce 
• 2 cups water boiling
• 0.1 teaspoon pepper white
• 12 ounces flat wide wheat noodles dried (such as wide lo mein noodles)

Equipment

• bowl
• frying pan
• plastic wrap
• roasting pan
• kitchen thermometer
• broiler
• ziploc bags
• wok
• colander
• meat tenderizer

Directions

1. To prepare pork, slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat.
2. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet.
3. Combine honey and next 6 ingredients (through white pepper) in a zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
4. Preheat broiler to high.
5. Remove pork from bag, and discard marinade.
6. Place pork on the rack of a roasting pan coated with cooking spray.
7. Place rack in pan.
8. Pour 2 cups water in bottom of pan. Broil pork 4 minutes on each side or until a thermometer registers 14
9. Let stand 30 minutes.
10. Cut pork into thin julienne pieces.
11. To prepare noodles, combine 2 cups boiling water and mushrooms; cover and let stand 30 minutes.
12. Drain in a colander over a bowl; reserve soaking liquid.
13. Cut off and discard any tough, woody stems; thinly slice mushrooms.
14. Cook noodles according to package directions.
15. Drain and rinse with cold water.
16. Drain well; set aside.
17. Combine 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon hoisin sauce; set aside.
18. Heat a large wok over high heat.
19. Add oil to pan; swirl.
20. Add ginger, garlic, and jalapeo; stir-fry 30 seconds.
21. Add sliced onion and pork; stir-fry 30 seconds.
22. Add bean sprouts and green onions; stir-fry 1 minute.
23. Add reserved mushroom liquid, noodles, and soy sauce mixture. Stir in mushrooms. Stir-fry until noodles are thoroughly heated.
24. Serve immediately.