Description
The most basic soup-less noodle in Taiwanese eateries, where shredded pork (Rou Si), cabbage, and carrots are stir-fried with yellow thick Chinese noodles in a soy sauce base.
Restaurants serving Shredded Pork 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
Instructions
- [Authentic Recipe]
- Shred lean pork (Rou Si), massage with soy sauce, wine, sesame oil, and potato starch.
- Roughly chop cabbage, julienne carrots and onions.
- Briefly blanch and loosen 'You Mian' (yellow thick Chinese noodles boiled and oiled), essential for Taiwanese fried noodles.
- Heat oil in a wok, sauté minced garlic, then briefly stir-fry the seasoned pork and remove.
- Sauté veg in the wok; when wilted, toss in noodles and pork.
- Pour a little pork bone broth (or water), season with soy sauce, salt, white pepper, and a little sugar.
- Stir-fry/braise on high heat so the noodles absorb the soup's umami, finish when the soy sauce scorches fragrantly on the wok edge (Wok Hei).
Learn more Spice, substitutes, tips
Key spices
Scorched soy sauce and White pepper aroma
Substitutes at Japanese supermarkets
Japanese Yakisoba noodles (thick type), Sliced pork
Pairing
Meatball Soup (Gong Wan Tang) or Taiwan Beer
Trivia
[For Everyone] Unlike Japanese sauce Yakisoba, it's a 'stir-fry-braise' style letting the noodles absorb soy and pork broth. The noodles are chewy, directly offering cabbage sweetness and pork umami. A gentle B-grade gourmet.
Eating tips & etiquette
[Unique Eating] Drizzle a little 'black vinegar', always found in Taiwanese eateries, to tighten the flavor refreshingly before slurping!
Allergen
Wheat, Pork, Soy, Sesame