Description
A stir-fry-simmer where glass noodles absorb every drop of 'Taiwan mother's dashi' made by frying dried shrimp, dried shiitake, and pork. Using less oil makes it the best diet fried noodles.
Restaurants serving Taiwanese Stir-fried Glass 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
- Dongfen(Mung bean glass noodles)
- Dried shrimp
- Dried shiitake
- Cabbage
- Pork
- Soy sauce
- White pepper
Instructions
- [Authentic Recipe]
- Rehydrate dried shrimp and dried shiitake, mince (*Never discard soaking liquid).
- Julienne cabbage and carrots.
- Heat a little oil in wok, slow-fry dried shrimp, shiitake, shredded pork until savory.
- Add veg, pour shiitake liquid, soy, white pepper, a little sugar; boil.
- Toss in briefly rehydrated Dongfen, 'stir-fry-simmer' on high until soup completely disappears to finish.
Learn more Spice, substitutes, tips
Key spices
Intense umami aroma of dried shrimp/shiitake and white pepper
Substitutes at Japanese supermarkets
Omit pork and julienne Atsuage (Vegan style)
Pairing
Gong Wan Tang(Pork ball soup)、Oolong tea
Trivia
[For Families] A Taiwanese soul food always included as a side in bento corners. Unlike Japanese Mapo Harusame or Korean Japchae, Taiwan's base is the umami of dried goods 'dried shrimp and shiitake'. Delicious cold, noodles swell in the stomach satisfying you with small amounts; excellent home cooking.
Eating tips & etiquette
[Unique Eating] Dump Taiwan's unique 'You Cong Su (fried shallots)' at the end, maximizing junk savoriness to shovel down!
Allergen
Shrimp, Pork, Soy, Wheat