Taiwanese Dry Noodles
Taiwanese daily noodles with sweet and spicy pork soba, the ultimate simplicity
Description
A soup-less tossed noodle dish simply topping boiled noodles with sweet and savory braised minced pork (Rouzao)—like that used in Lu Rou Fan—scallions, and bean sprouts.
Restaurants serving Taiwanese Dry Noodles
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chinese noodles(Yangchun Mian)
- Rouzao(Minced pork)
- Bean sprouts
- Chives
- Fried shallots
Instructions
- [Authentic Recipe]
- Make the foundational 'Rouzao' (minced pork). Sauté minced pork in lard, braise slowly with massive fried shallots (You Cong Su), soy sauce, rock sugar, five-spice, and star anise to create a rich sauce packed with meat fat and umami.
- At the bottom of a bowl, put soy sauce, sesame oil, and a little black vinegar.
- Boil Taiwanese white straight noodles (like Yangchun Mian). Right before done, toss bean sprouts and chives (or greens) into the pot and remove together.
- Put the drained noodles and veg in the bowl.
- Pour the piping hot 'Rouzao' with its juices generously over the top, and scatter chopped scallions.
Learn more Spice, substitutes, tips
Key spices
Five-spice and Fried shallots
Substitutes at Japanese supermarkets
Udon or Somen, Store-bought meat sauce
Pairing
Wonton Soup(Hundun Tang)
Trivia
[For Everyone] The cheapest basic menu at noodle shops everywhere in Taiwan. Because it's simple, the shop's lifeblood 'Rouzao' flavor transmits directly. The ultimate fast food filling Taiwanese stomachs.
Eating tips & etiquette
[Unique Eating] Upon serving, mix vigorously with chopsticks, turning it upside down repeatedly so the bottom soy sauce and top Rouzao coat the noodles evenly before eating!
Allergen
Wheat, Pork, Soy, Sesame