Description
A specialty of the northern port town Keelung. A B-grade gourmet where thick yellow noodles (You Mian) are stir-fry-braised gooey with pork, onions, and water-dissolved 'Taiwanese special curry powder'.
Restaurants serving Curry Stir-fried Noodles
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
- Thick Chinese noodles(You Mian)
- Taiwanese curry powder
- Pork
- Onion
- Lard
- Garlic
Instructions
- [Authentic Recipe]
- Use slightly thicker 'You Mian' (pre-boiled oiled yellow Chinese noodles). Features a chewy texture closer to udon than Japanese Yakisoba noodles.
- Heat lard in a wok, sauté shredded pork, minced garlic, and plenty of sliced onions to draw out sweetness.
- The key: do not use dry powder; dissolve 'Taiwanese curry powder' (turmeric-heavy, mild heat) into a thick paste with water, toss into the wok, and fry with the oil to make a savory curry paste.
- Pour a little pork bone broth (or water), season with soy sauce and sugar.
- Toss in You Mian. On high heat, 'stir-fry and braise' until the noodles completely absorb the curry broth.
- Done when noodles are dyed curry-color and develop a slightly sticky thickness.
Learn more Spice, substitutes, tips
Key spices
Turmeric and Cumin(Curry powder)
Substitutes at Japanese supermarkets
Japanese curry powder (S&B Red Can), Store-bought boiled Udon
Pairing
Cold Winter Melon Tea or Tapioca Milk Tea
Trivia
[Trend] 'Taiwanese Curry' born from the fusion of curry powder brought by navy/merchant ships during Japanese rule and Taiwanese stall culture. The exquisite 'stickiness'—neither too watery nor too gooey—keeps you coming back.
Eating tips & etiquette
[Unique Eating] To stand up to the curry spice, add a little raw garlic (or black vinegar) and slurp boldly like a port town worker!
Allergen
Wheat, Pork, Soy