Description
Japanese 'Udon' uniquely evolved in Taiwan. A classic finishing dish at Taiwanese taverns (Re Chao) where udon absorbs seafood and pork broth, stir-fried sweet and sour with black vinegar and soy sauce.
Restaurants serving Taiwanese Stir-fried Udon
Researching
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
Instructions
- [Authentic Recipe]
- Use 'Wu Long Mian (Udon)' sold in Taiwanese supermarkets (same thick white noodles as Japanese udon).
- Heat lard in a wok, fragrantly sauté shredded pork, peeled shrimp, dried shiitake, and garlic.
- Add julienned cabbage and carrots, sautéing together.
- Add soy sauce, a little sugar, and the decisive 'Wu Cu (sweet Taiwanese black vinegar)' generously, then pour a ladle of pork bone broth (or water).
- Toss the udon into the wok. On high heat, 'stir-fry and braise' until the udon completely absorbs the broth's umami and black vinegar's acidity.
- Done when moisture evaporates and the udon turns chewy and brown.
Learn more Spice, substitutes, tips
Key spices
Fruity acidity of black vinegar
Substitutes at Japanese supermarkets
Japanese frozen Udon, Pork belly
Pairing
Taiwan Beer(18 Days Draft)
Trivia
[For Everyone] Udon brought during Japanese rule became Taiwanese soul food. More of a 'stir-fry braise' absorbing black vinegar and broth umami than 'yaki-udon'. The tartness makes it refreshing, easily devoured even after drinking.
Eating tips & etiquette
[Unique Eating] Order as a tavern finisher, portion into small plates, and mix a little tabletop chili sauce (Lajiao Jiang) to make it spicy—the Taiwanese way!
Allergen
Wheat, Pork, Shrimp, Soy