The Noodle: Long, translucent rice noodles, common in southern China, anchor this Cantonese-style dish. Medium-width rice sticks work well, soaking up the tart, salty sauce and providing a soft, slick contrast to the sliced pork.The Sauce: A simple dressing that echoes the flavors in the pork―soy, sesame oil, chile paste, garlic, acid, and a little sugar―moistens and flavors the noodles.
The Extras: Chinese barbecued pork hits all the right notes: sweet, sour, spicy, and salty, all at once. And the meat is meltingly tender. Torn fresh cilantro and mint leaves add a dash of color and fresh flavor.