Taiwanese Pan-Fried Rice Noodles With Pork And Vegetables Recipe

Name: Taiwanese Pan-Fried Rice Noodles With Pork And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable or peanut oil; 1 2-inch piece fresh ginger, cut into thick strips; 4 cloves garlic, smashed; 2-3 whole scallions, trimmed and coarsely chopped; 2 pounds pork bones (see note below); 4 quarts water; salt, to taste; 1/2 pound pork shoulder, thinly sliced; 1/4 cup plus 1 teaspoon light soy sauce; 1/2 teaspoon cornstarch; 1/2 teaspoon sugar; 1/4 cup dried baby shrimp (optional); 1 pound rice noodles; 3 tablespoons vegetable or peanut oil; 8-10 dried shiitake mushrooms, soaked in water until fully reconstituted (about 30 minutes), de-stemmed and thinly sliced; 1 cup carrots, julienned; 1 cup fresh or canned bamboo shoots, rinsed well and julienned; 2 cups basic pork soup stock (see recipe above); salt and ground white pepper, to taste; 2 tablespoons black rice vinegar; 2-3 whole scallions, trimmed and thinly sliced

Servings: persons

2 tablespoons vegetable or peanut oil
1 2-inch piece fresh ginger, cut into thick strips
4 cloves garlic, smashed
2-3 whole scallions, trimmed and coarsely chopped
2 pounds pork bones (see note below)
4 quarts water
salt, to taste
1/2 pound pork shoulder, thinly sliced
1/4 cup plus 1 teaspoon light soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 cup dried baby shrimp (optional)
1 pound rice noodles
3 tablespoons vegetable or peanut oil
8-10 dried shiitake mushrooms, soaked in water until fully reconstituted (about 30 minutes), de-stemmed and thinly sliced
1 cup carrots, julienned
1 cup fresh or canned bamboo shoots, rinsed well and julienned
2 cups basic pork soup stock (see recipe above)
salt and ground white pepper, to taste
2 tablespoons black rice vinegar
2-3 whole scallions, trimmed and thinly sliced

1
Heat the oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
2
Add the ginger, garlic, and scallions and cook, stirring occasionally, until very fragrant, about 1 minute.
3
Add the bones and cook, stirring, until just fragrant, about 1 minute.
4
Add the water and bring to a boil.
5
Skim the scum that froths to the surface while boiling for 5 minutes.
6
Reduce the heat to a simmer and cook, uncovered, for at least 2 (preferably 3) hours.
7
Strain the broth through a fine-mesh colander.
8
Season with salt to taste.

1342

kcal

Calories

Fat

108

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons vegetable or peanut oil, 1 2-inch piece fresh ginger, cut into thick strips, 4 cloves garlic, smashed, 2-3 whole scallions, trimmed and coarsely chopped, and more.

Yes, Taiwanese Pan-Fried Rice Noodles With Pork And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taiwanese Pan-Fried Rice Noodles With Pork And Vegetables

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