Massive Pork Paste Noodles
I can't eat noodles! Fill the soup with "pork chops" meat wall
Description
Taiwan famous 'Rou Geng' (pork paste nuggets) added 3-4x the usual amount, completely covering the thick bonito broth and noodles. A thick noodle drowning in meat.
Restaurants serving Massive Pork Paste Noodles
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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
- Rou Geng (Pork paste nuggets
- massive)
- Oil noodles
- Bonito broth
- Taiwan black vinegar
- Cilantro
Instructions
- [Authentic Recipe]
- Boil massive 'Rou Geng' (shredded pork coated in fish paste).
- Boil bonito broth, bamboo shoots, cabbage; thicken strongly with starch.
- Bowl boiled oil noodles.
- Mountain-heap Rou Geng, pour thick soup over top.
- Dump Taiwan black vinegar (Wu Cu), top with cilantro.
Learn more Spice, substitutes, tips
Key spices
Strong bonito aroma and Taiwan black vinegar acidity、台湾黒酢の酸味
Substitutes at Japanese supermarkets
Massive squid paste nugget (Huazhi Geng) version
Pairing
Taiwan Beer、Braised egg
Trivia
[Hardcore] 'Rou Geng' is usually a soup ingredient, but this massive version makes 'noodles exist as a sauce to eat meat'. The thickness keeps it piping hot to the end.
Eating tips & etiquette
[Unique Eating] Add extra homemade chili oil and black vinegar, bugging the brain with the contrast of meat sweetnes and intense sour/spicy soup!
Allergen
Pork, Seafood, Wheat, Soy