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Hot & Sour Rhubarb with Crispy Pork and Noodles

Updated on April 10, 2013

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4 stars from 2 ratings of Hot & Sour Rhubarb with Crispy Pork and Noodles

Asian Inspired Noodle Dish

This is a great recipe for an Asian Style Dinner! A light Plum Wine would compliment this dish! If you are watching your weight see my suggestions below for reducing the calories and fat in this recipe! If you would like to substitute Chicken for the Pork in this recipe, it works well also. Let me know if you try any other variations of this dish! I am interested in how others may prepare it.

Hot & Sour Rhubarb with Crispy Pork and Noodles


Cook Time

Prep time: 2 hours
Cook time: 15 min
Ready in: 2 hours 15 min
Yields: Serves 6


  • 2 pounds Pork butt, (tougher cuts work fine!), 1 inch cubes
  • 3 cups rhubarb, cut into 1 inch pieces
  • 1 cup water
  • 4 tablespoons soy sauce
  • 4 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Five Spice Powder
  • 4 garlic cloves, peeled
  • 3 inch piece ginger root, peeled and sliced
  • 2 red chili peppers, deseeded
  • 3 green onions, coarsely chopped
  • 1 bunch Cilantro, coarsely chopped
  • 2 cups Mung Bean sprouts, washed and dried
  • 1 - 12 ounce package Chinese Egg Noodles
  • 3 Limes, washed, quarted


  1. Pre-heat oven to 350 degrees. Place cubed pork in roasting pan.
  2. Place marinade ingredients in blender or food processor container: rhubarb, water, salt, pepper, five spice powder, chili peppers, honey, garlic cloves, sliced ginger, soy sauce. Pulse and blend until you have a smooth paste.
  3. Pour rhubarb marinade mixture over cubes of pork in roasting pan. Seal pan with aluminum foil. Roast for 90 minutes.
  4. While pork is roasting chop green onions and cilantro. Wash and dry Mung bean sprouts. Set aside. Wash and quarter limes, set aside.
  5. Boil 2 quarts of water in pasta pot. When water comes to a boil, turn down to medium heat and add Chinese egg noodles, set timer for 8 minutes.
  6. Heat 3 cups of peanut or canola oil in wok over medium heat. Remove pork cubes from rhubarb sauce, shaking off as much sauce as possible and place on plate. Turn off oven and place roasting pan with rhubarb sauce back in over to keep warm.
  7. Be sure oil is hot by browning a 1 inch cube of bread in 1 minute. In small batches deep fry pork cubes till crispy in hot oil until all meat is cooked. Drain on paper towel on a plate.
  8. Drain Chinese egg noodles in colander. Divide noodles into 6 bowls or plates while they are still moist.
  9. Remove warm, thickened rhubarb sauce from over, give it a final stir. Divide the sauce between the 6 portions. Top with equal portions of crispy fried pork cubes, chopped cilantro, green onions, Mung bean sprouts. Garnish with 2 wedges of lime.

*** How to Reduce the Calories & Fat ***

Below I provide nutritional information assuming you choose to deep fry your pork, the values below account for the peanut oil. If you choose to reduce the calories and fat and still have crispy pork cubes, eliminate all of the peanut oil and toss cooked pork cubes in 2 cups of Panko bread crumbs. Spray a baking sheet with cooking spray, spread coated cubes of pork on baking sheet, broil quickly for 4 minutes, stir and turn, broil for another 4 minutes until cubes have a crunchy coating! (With this lighter method, you save 318 actual calories and you save 324 calories from fat!)


Nutrition Facts
Calories 1095
Calories from Fat675
% Daily Value *
Fat 75 g115%
Saturated fat 19 g95%
Unsaturated fat 39 g
Carbohydrates 60 g20%
Sugar 14 g
Fiber 4 g16%
Protein 46 g92%
Cholesterol 196 mg65%
Sodium 470 mg20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • TylerKathy profile image

      Kathy Andres 4 years ago from Lansing, Michigan

      I have a lot of recipes for Rhubarb! I will get them posted soon!

    • DeborahNeyens profile image

      Deborah Neyens 4 years ago from Iowa

      Really interesting. I've never thought to use rhubarb in anything but pie or dessert, but I can see how it would be great in an Asian dish.