Description
Taiwanese-style fried noodles rapidly stir-fried on high heat, using Taiwan's national condiment 'Shacha Sauce' as a base, with shredded pork, vegetables, and Chinese noodles.
Restaurants serving Shacha Pork Stir-fried 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
- Chinese noodles(You Mian)
- Pork
- Shacha sauce
- Cabbage
- Water spinach
- Garlic
Instructions
- [Authentic Recipe]
- Shred lean pork (Rou Si), massage with soy sauce, wine, sesame oil, and potato starch.
- Heat oil in a wok, sauté garlic and scallions for aroma, add pork and fry briefly until color changes.
- Add ~
- tbsp of the main star 'Shacha Sauce' (Chinese BBQ paste boiled down from dried shrimp, flounder, garlic, etc.), mixing with oil to explode the seafood aroma.
- Add veg like cabbage, carrots, and water spinach to stir-fry. Pour a little pork bone broth (or water), season with soy sauce and sugar.
- Toss in boiled Chinese noodles (You Mian). While tossing the wok on high heat, completely coat the noodles in Shacha sauce.
- Done when the 'Wok Hei' (breath of the wok) from the sauce charring on the wok transfers to the noodles.
Learn more Spice, substitutes, tips
Key spices
Intense seafood extract of Shacha sauce and Garlic
Substitutes at Japanese supermarkets
Store-bought Shacha sauce (Must have), Yakisoba noodles
Pairing
Ice-cold Taiwan Beer
Trivia
[For Everyone] Completely different from Japanese sauce Yakisoba; the ultimate Taiwanese tavern menu hitting hard with seafood and garlic punch. A staple so essential they say a Taiwanese night can't end without eating it.
Eating tips & etiquette
[Unique Eating] Since Shacha sauce is strong, drizzle a little tabletop 'black vinegar' to add acidity, tightening the flavor refreshingly before shoveling it in!
Allergen
Wheat, Pork, Soy, Shrimp, Seafood (Shacha sauce)