Taiwanese Stir-fried Glass Noodles
Tasty Black Hole Spring Rain with Pork and Dried Shrimp Extracts
Description
A Taiwanese mother's taste. A stir-fry-braise where glass noodles (Dong Fen) absorb every last drop of rich broth from pork, cabbage, dried shiitake, and dried shrimp.
Restaurants serving Taiwanese Stir-fried Glass Noodles
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Glass noodles(Mung bean Dong Fen)
- Pork
- Dried shiitake
- Dried shrimp
- Cabbage
- Celery
Instructions
- [Authentic Recipe]
- Soak mung bean glass noodles (Dong Fen) in warm water for
- mins, cut in half with scissors. Rehydrate dried shiitake and shrimp (absolutely keep the soaking liquid), chop finely.
- Heat oil in a wok, slowly sauté shredded pork, dried shrimp, shiitake, and shallots until fragrant.
- Add julienned cabbage and carrots, sauté briefly.
- Pour shiitake/shrimp soaking liquid, soy sauce, white pepper, a little sugar, and pork bone broth (or water) into the wok, bring to boil.
- Toss in the rehydrated glass noodles, set to medium heat. Stir-fry and braise with chopsticks until the noodles 'completely absorb the umami-rich soup and the bottom of the wok is dry'.
- Finally, add chopped celery and sesame oil to unify the flavor.
Learn more Spice, substitutes, tips
Key spices
Dried shrimp and White pepper aroma
Substitutes at Japanese supermarkets
Japanese commercial glass noodles, Sliced pork
Pairing
Meatball Soup(Gong Wan Tang)
Trivia
[For Everyone] A staple side dish at Taiwanese buffets alongside rice noodles. Since glass noodles absorb flavor easily, chewing releases a burst of dried shrimp and shiitake umami. Delicious even cold, a friend to bentos.
Eating tips & etiquette
[Unique Eating] Though it's a stir-fry, the Taiwanese way is eating it as a side dish for rice. The happiness of carb-on-carb, eating white rice with soy-flavored glass noodles!
Allergen
Wheat (from soy sauce), Pork, Shrimp, Soy, Sesame