Char Siu Over Sesame Noodles

• 1/2 cup low-sodium soy sauce, divided
• 1/4 cup honey
• 3 tablespoons rice vinegar
• 3 tablespoons dark sesame oil, divided
• 2 tablespoons hoisin sauce
• 2 tablespoons chile paste with garlic (such as sambal oelek), divided
• 5 garlic cloves, divided
• 1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed
• 12 ounces (1/4-inch-thick) uncooked rice sticks (rice-flour noodles)
• 1/4 cup fresh lime juice
• 1 1/2 tablespoons sugar
• 3 tablespoons fresh cilantro leaves
• 3 tablespoons torn fresh mint leaves

1. 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.
2. Preheat oven to 450u0b0.
3. 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 450u0b0 for 15 minutes. Baste pork with some of reserved marinade. Turn pork over; baste. Reduce oven temperature to 400u0b0. Cook pork an additional 40 minutes, basting every 10 minutes. Discard remaining marinade. Let pork stand 10 minutes; thinly slice.
4. 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.

soy sauce, honey, rice vinegar, dark sesame oil, hoisin sauce, chile paste, garlic, pork shoulder, rice, lime juice, sugar, fresh cilantro, mint leaves

Taken from www.myrecipes.com/recipe/char-siu-over-sesame-noodles (may not work)