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Thai Roasted Pork with Egg Noodles (Ba Mee Moo Dang)

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Thai Roasted Pork with Egg Noodles (Ba Mee Moo Dang)

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Adjust Servings:
Pork (Moo Dang)
1 pound Pork Tenderloin Lean cut for healthier option
6 cloves Garlic Minced
2 tablespoons Sweet Soy Sauce
2 tablespoons Light Soy Sauce
2 tablespoons Hoisin Sauce
1 tablespoon Sesame Oil
1 tablespoon Apple Cider Vinegar
1 tablespoon Fish Sauce
1 tablespoon Five Spice Powder
1 tablespoon Brown Sugar
3 ounces Egg Noodles
2 cups Bok Choy
Fried Garlic
1 stalk Scallions Thinly sliced
Kitchen Supplies
Baking Pan with Non-Stick Rack

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Thai Street Food - Thin egg noodles served dry with sliced roasted pork, bok choy and fried garlic

  • 1 hour 10 min
  • Serves 2
  • Easy


  • Pork (Moo Dang)

  • Other

  • Kitchen Supplies



This is a “healthier” recipe:

  • Does NOT use red food coloring since the pork gets its color from the marinade as shown in the pictures here
  • Uses “lean” cut of pork tenderloin (can substitute with fattier cut if you prefer)



Marinade pork

Mix all ingredients for marinade together in a small bowl until fully combined. Place pork and marinade in a large ziploc bag. Rub the marinade into the pork on all sides. Marinade in refrigerator overnight.

- Garlic
- Sweet soy sauce
- Light soy sauce
- Hoisin sauce
- Sesame oil
- Apple cider vinegar
- Fish sauce
- Five spice powder
- Brown sugar


Roast pork

Preheat oven to 350 degrees.

Set up a wire rack in a baking pan. Place pork on wire rack and reserve the marinade in the ziploc bag. Bake for 50 minutes, flipping over once after 25 minutes.

Heat a small skillet over high temperature. Pour sauce from ziploc bag into skillet and heat until it bubbles. Remove from heat.

After the pork has roasted for 50 minutes, spread the heated marinade all over the pork and return it to the wire rack. Bake for final 10 minutes then transfer to a cutting board. Slice into thin pieces.


Cook noodles and vegetables

Meanwhile, cook the egg noodles according to package instructions. Drain and discard water (noodles are served dry).

Bring a pot of water to a boil, then place bok choy into the pot. Cover and cook until water returns to a boil, then immediately turn off heat. Drain water.

Divide the noodles and bok choy into serving bowls. Top with sliced roasted pork, fried garlic and scallions. Enjoy hot!

Rebecca Chan

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