BBQ Pork Noodle Soup

Menu Part: 
Cuisine Type: 
12 servings

“What makes this dish in particular a signature plate for us would be that all of the items, including the noodles, are scratch prepared with all of the recipes being developed in house,” says Joshua Scott, executive chef with Compass Group at Microsoft. “All of our menu items at this particular station are run on a three-week rotation that feature soups and chow mein dishes, with the pork soup being one of the top two sellers. It’s served every day for one week then the menu rotates to feature a similar dish,” he explains. 


12 bundles Asian Noodles (recipe follows)
4 oz. sesame oil                                         
6 oz. scallions, washed, 2-in. bias cut
24 oz. baby bok choy, washed, blanched
12 oz. carrots washed, peeled, julienne, blanched
144 oz. Asian Pork Soup Broth, hot held above 140°F (recipe follows)
6 oz. mai fun noodles, fried
54 oz. Cahr Sui Pork, 1/2-in. sliced (recipe follows)
3 tbsp. chili oil
3 oz. red pepper curls for garnish

Asian Noodles
17.5 oz. cake flour
17.5 oz. high-gluten flour
.35 oz. baking soda
.42 oz. salt
17.5 oz. hot water
.5 tbsp. sesame oil

Asian Pork Soup Broth
20 lb. pork neck bones
6 gal. water
1.5 lb. carrots, washed, large dice
1.5 lb. celery washed, large dice
2.5 lb. yellow onions, washed, peeled, large dice
1 lb. leeks, washed
1 oz. star anise
6 cinnamon sticks
.5 cup cardamom pods
2 oz. coriander seed
.5 lb. garlic cloves
5 oz. ginger, washed, large dice
1.5 lb. Roma tomatoes, washed, large dice
1 lb. fennel bulb, washed, large dice
.5 lb. lemon grass, washed, chopped
.5 oz. fresh thyme, washed
4 bunch cilantro stems, washed     

Char Sui Pork Belly
2 cups soy sauce
2 cups hoisin
1 cup honey
.24 cup mirin
8 oz. brown sugar
60 oz. pork belly, cut into 3-by-8-in. rectangles, scored
4 cups water


  1. Drop noodles in boiling water or pasta cooker.
  2. Add sesame oil to wok and heat.
  3. Add scallions, bok choy and carrots to wok; sauté.
  4. Remove noodles from boiling water and shake off extra water; place in serving dish.
  5. Add broth to serving dish and top with sauteed vegetables.
  6. Garnish with mai fun noodles, pork, chili oil and red pepper curls.

Asian Noodles

  1. Place flours, baking soda and salt in mixer with paddle; mix for 3 minutes on low.
  2. Add liquid slowly; mix until dough comes together.
  3. Transfer to dough hook and mix for 8 minutes. Dough should be smooth and slightly tacky.
  4. Wrap tightly in plastic wrap; chill for 30 minutes.
  5. Cut chilled dough into 5-ounce pieces.
  6. Flatten, dust with corn starch and roll through #1 on pasta machine, then through #2.
  7. Pass through spaghetti cutter attachment. Twist and place in hotel pan lined with parchment paper.
  8. Wrap tightly, label, date and place in walk-in. Rest for three days before use.

Asian Pork Soup Broth

  1. Place roasted pork bones in large pot. Add remaining ingredients.
  2. Bring to a quick boil and simmer for 6 hours.
  3. Strain stock; place in 4-inch hotel pan no more than 2-inches deep and cool to 38°F in blast chiller.                    
  4. Label, date and hold for service.  

Char Sui Pork Belly

  1. In dry pan toast Chinese five-spice powder and pepper until fragrant.
  2. Combine soy sauce, hoisin, honey, mirin, sugar, five spice and pepper; mix well to create marinade.
  3. Submerge pork in marinade and refrigerate overnight, ensuring stored below 40°F.
  4. Remove pork from marinade and season with salt and pepper
  5. Place pork in hot sauté pan and caramelize each side.
  6. In meantime, strain and place marinade in pot over low heat; add 1 quart water and bring to 165°F.
  7. Combine heated marinade with seared pork in 4-inch full pan, and cover with foil.
  8. In 300°F oven, cook for 3.5 hours, ensuring that final cook temperature of pork is above 165°F.   
  9. Cool pork in braising liquid until 38°F.
  10. Label, date and store.
Source: Microsoft Dining (Compass Group), Bellevue, Wash.

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