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Cook the Issue 2010

Cook the Issue 2010: Chinese Egg Noodles with Five-Spice Pork

By Pielove, member

April 13th, 2010

We are major noodle fans here and this recipe was very well received.  I love the combination of sweet and salty sauce with the succulent pork.  The sauce was fairly oily, but worked well with the amount of noodles.  The five-spice flavor was reminiscent of our favorite spice rub from the recipe for Chinese Spareribs (  We use this rub for brined, grilled pork chops to great effect.


Recipe Used: Chinese Egg Noodles with Five-Spice Pork

posted in: Gallery, Cook the issue 2010
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