Description
Taiwanese-style thick gravy noodles where plenty of ingredients like pork, wood ear mushrooms, bamboo shoots, and beaten eggs are simmered in a soy-based broth, thickened heavily, and poured over noodles.
Restaurants serving Taiwanese Thick Gravy Noodles
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We are researching restaurants that serve this dish.
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
- Thick Chinese noodles
- Pork
- Wood ear mushrooms
- Bamboo shoots
- Egg
- Black vinegar
Instructions
- [Authentic Recipe]
- Shred lean pork (Rou Si), season with soy sauce, wine, and potato starch.
- Heat oil in a wok, sauté scallions and ginger, add pork and fry until color changes.
- Add julienned bamboo shoots, rehydrated wood ear mushrooms, sliced dried shiitake, and carrots, sautéing briefly.
- Pour plenty of pork (or chicken) broth, season strongly with soy sauce, salt, and white pepper, and bring to a boil.
- Add generous potato starch slurry to heavily 'thicken' the soup.
- While the soup is vigorously boiling, stream in beaten egg slowly to make beautiful 'egg drop'.
- Place boiled thick Chinese noodles (or udon) in a bowl, dump the piping hot thick soup with all ingredients over them, and drizzle with black vinegar and sesame oil.
Learn more Spice, substitutes, tips
Key spices
White pepper and Black vinegar acidity
Substitutes at Japanese supermarkets
Japanese Udon, Sliced pork
Pairing
Cold Sweet & Sour Tomatoes or side dishes
Trivia
[For Everyone] Tastes like a mild version of Hot and Sour Noodle Soup (Suanla Tangmian) without the intense spice and acidity. Highly nutritious and easy to digest; often made by Taiwanese mothers for kids or tired stomachs.
Eating tips & etiquette
[Unique Eating] The thick soup traps heat, so carefully slurp while adding black vinegar halfway through to refreshingly tighten the flavor and avoid burns!
Allergen
Wheat, Pork, Egg, Soy, Sesame