Authentic Hand-Pulled Pork Noodles with Char Siu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A labor-of-love dish featuring slow-cooked char siu pork, springy hand-pulled noodles, and a savory-sweet broth that captures true Cantonese tradition. This Asian recipe, ready in about 170 minutes, pairs pork shoulder, char siu sauce, egg noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 145 min Serves 4 Chinese cuisine 680 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place pork shoulder in a pot with 3 tbsp soy sauce, 1/2 cup char siu sauce, 1 tbsp rock sugar, 1 tbsp minced ginger, and 2 minced garlic cloves. Add 4 cups water, bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours until pork is tender enough to shred with forks.
  2. Step 2: While pork simmers, prepare noodles: Bring 4 quarts of water to a rolling boil in a large pot. Add 12 oz egg noodles and cook for 3 minutes until al dente. Drain immediately, rinse under cold water to stop cooking, and toss with 1 tsp sesame oil to prevent sticking.
  3. Step 3: Shred the cooked pork shoulder into 1/4-inch strips. Strain the cooking liquid through a fine-mesh sieve into a clean pot, discarding solids. Bring strained liquid to a simmer over medium heat. Add the shredded pork and cooked noodles, tossing gently for 2 minutes until heated through. Garnish with 2 tbsp chopped green onions and serve immediately while piping hot.

Related recipes