Description
A dish eating short, thick, chewy Taiwanese rice noodles—extruded from rice flour dough through a special perforated board—in a pork bone broth fragrant with shallots and chives.
Restaurants serving Mi Tai Mu Noodle Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mi Tai Mu(Thick rice noodles)
- Pork
- Dried shrimp
- Fried shallots
- Chives
- Bean sprouts
Instructions
- [Authentic Recipe]
- [Mi Tai Mu (Noodles)] Knead Zailai rice flour with a little sweet potato flour and water. Rub the dough against a special perforated board, extruding it directly into boiling water. Creates short, thick, translucent noodles with slightly tapered ends.
- Heat lard in a pot, sauté shredded pork, dried shrimp, fried shallots (You Cong Su), and dried shiitake for savoriness.
- Pour pork bone broth (or water), season simply with soy sauce, salt, and white pepper to make the soup.
- Toss the boiled, chewy Mi Tai Mu into the soup, add chives and bean sprouts, and warm briefly.
- Plate, and finally sprinkle extra 'You Cong Su' to emphasize the aroma.
Learn more Spice, substitutes, tips
Key spices
White pepper and Fried shallot aroma
Substitutes at Japanese supermarkets
Frozen Udon (loses rice flavor)
Pairing
Luwei(Braised side dishes)
Trivia
[Hardcore] Also written 'Mi Shai Mu'. A mysterious udon-like noodle made of rice. In summer, it's chilled in ice water and acts as a dual-wielding ingredient for 'shaved ice toppings (Sweet Mi Tai Mu)' with sweet syrup and red beans.
Eating tips & etiquette
[Unique Eating] Place the short, thick Mi Tai Mu, soup, and bean sprouts together on a spoon, enjoying the contrast of chewy and crisp textures in one bite!
Allergen
Soy, Pork, Shrimp, Wheat (from soy sauce)