This noodle dish is nostalgic for me because it is quintessentially homey, familiar and, well, Taiwanese! Yellow (egg based) fresh noodles, pork, dried shrimp, shiitake mushrooms, onion, garlic, cabbage and/or bean sprouts, soy sauce and vinegar are the typical ingredients. Both my mom and grandmother used to make their own versions of this and here's mine.
Ingredients:
10 oz. boneless pork loin, shredded
MARINADE:
1 tbsp. vegetable oil
1 tbsp. soy sauce
2 tsp. rice wine
1 tsp. sugar
1/4 tsp. white pepper
1 lb. fresh yellow noodles
3 tbsp. vegetable oil
1 bunch scallions or Chinese chives, cut into 1" sections along the bias (separate the green and white parts)
5-8 medium dried shiitake mushrooms, rehydrated and sliced
1 small onion, thinly sliced
3-4 cloves garlic, minced
8 oz. bean sprouts
1 small head of nappa or green cabbage, thinly sliced
SAUCE:
1/2 cup chicken stock
3 tbsp. soy sauce
1-3 tbsp. black vinegar (according to taste)
1 tsp. sesame oil
1/2 tsp. white pepper
1. Place the shredded pork in a bowl and toss with the marinade ingredients. Cover with plastic wrap and refrigerate at least 20 minutes or until ready to use.
2. Bring a large pot of water to a boil and cook the fresh noodles about 1-2 minutes, or until just al dente. Drain in a colander and set aside.
3. Add 3 tbsp. vegetable oil to a hot wok or saute pan. Add the marinated pork and saute for about a minute until partially cooked through.
4. Add the onion, garlic, white parts of the scallion or chives.
5. Add the shiitakes, and cabbage. Cook until the onion and cabbage are translucent and the pork cooked through.
6. Add the sauce, green parts of the scallion, bean sprouts and noodles and toss briefly until the all the ingredients are well blended.
7. Plate the noodles on a serving dish and serve immediately.
10 oz. boneless pork loin, shredded
MARINADE:
1 tbsp. vegetable oil
1 tbsp. soy sauce
2 tsp. rice wine
1 tsp. sugar
1/4 tsp. white pepper
1 lb. fresh yellow noodles
3 tbsp. vegetable oil
1 bunch scallions or Chinese chives, cut into 1" sections along the bias (separate the green and white parts)
5-8 medium dried shiitake mushrooms, rehydrated and sliced
1 small onion, thinly sliced
3-4 cloves garlic, minced
8 oz. bean sprouts
1 small head of nappa or green cabbage, thinly sliced
SAUCE:
1/2 cup chicken stock
3 tbsp. soy sauce
1-3 tbsp. black vinegar (according to taste)
1 tsp. sesame oil
1/2 tsp. white pepper
1. Place the shredded pork in a bowl and toss with the marinade ingredients. Cover with plastic wrap and refrigerate at least 20 minutes or until ready to use.
2. Bring a large pot of water to a boil and cook the fresh noodles about 1-2 minutes, or until just al dente. Drain in a colander and set aside.
3. Add 3 tbsp. vegetable oil to a hot wok or saute pan. Add the marinated pork and saute for about a minute until partially cooked through.
4. Add the onion, garlic, white parts of the scallion or chives.
5. Add the shiitakes, and cabbage. Cook until the onion and cabbage are translucent and the pork cooked through.
6. Add the sauce, green parts of the scallion, bean sprouts and noodles and toss briefly until the all the ingredients are well blended.
7. Plate the noodles on a serving dish and serve immediately.
Marinate the pork.
Rehydrate the shiitake mushrooms.
Julienned white and green scallion parts, cabbage, and onion.
Fresh yellow egg noodles, available in the refrigerated section of most Asian markets. Short of that, feel free to use fresh linguine or fettuccine.
Sauce.
Drain the noodles after cooking (do not rinse).
Saute the pork, onion, white part of scallions,
Add the cabbage and shiitakes.
Add the sauce.
Stir in the green parts of the scallion, toss, and serve.
hi, how many ounces/cups are in 1 serving?
ReplyDeleteHi there! Generally speaking, serving size is around 1 1/2 cups per person. But of course, if you're really hungry or have a big appetite, then all bets are off :)
ReplyDelete