Taiwanese Pan-Fried Rice Noodles With Pork And Vegetables Recipe

Cathy Erway Cathy Erway cathy-erway 1192 •

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In the city of Hsinchu, in the northwest of Taiwan, the air is much windier and drier. Many rice-noodle factories are located there, as the climate allows the freshly made noodles to dry quickly. Taiwanese rice noodles are often labeled "Hsinchu rice noodles" on packages found in groceries, even in the U.S., and are exceptionally thin. One of the most famous preparations is a steaming platter of pan-fried rice noodles served at the family table for everyday and special occasions. While delicate, these rice noodles can stand up surprisingly well to a lot of tossing and turning in the pan without breaking or sticking as easily as wheat noodles would.

Reprinted with permission from The Food of Taiwan

Taiwanese Pan-Fried Rice Noodles With Pork And Vegetables Recipe
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Prep Time
10
minutes
Cook Time
3
hours
Servings
0
servings
Ingredients
  • 2 tablespoons vegetable or peanut oil
  • 1 2-inch piece fresh ginger
  • 4 cloves garlic
  • 2-3 whole scallions
  • 2 pounds pork bones (see note below)
  • 4 quarts water
  • salt
  • 1/2 pound pork shoulder
  • 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
  • 1 cup carrots
  • 1 cup fresh or canned bamboo shoots
  • 2 cups basic pork soup stock (see recipe above)
  • salt and ground white pepper
  • 2 tablespoons black rice vinegar
  • 2-3 whole scallions
Directions
  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. Skim the scum that froths to the surface while boiling for 5 minutes. Reduce the heat to a simmer and cook, uncovered, for at least 2 (preferably 3) hours.
  5. Strain the broth through a fine-mesh colander. Season with salt to taste.
  6. In a shallow dish, marinate the sliced pork in 1 teaspoon of the soy sauce, the cornstarch, and the sugar. Cover and refrigerate for at least 20 minutes (or up to 1 day).
  7. Cook the rice noodles according to the package instructions. Drain completely.
  8. Heat the oil in a large skillet or wok over medium-high heat. Add the pork and cook, stirring frequently, until all the pieces are mostly opaque, about 1-2 minutes.
  9. Add the mushrooms, carrot, and bamboo shoots to the pan along with a pinch of salt. Cook, stirring occasionally, for another 1-2 minutes.
  10. Add the stock and the remaining 1/4 cup of soy sauce to the pan and bring just to a boil. Drop in the cooked rice noodles and stir briskly, tossing and turning the noodles with tongs or a spatula. Season with salt and white pepper to taste. Allow the noodles to fully absorb the broth so that there is no liquid in the pan.
  11. Finally, stir in the vinegar and toss to distribute evenly. Transfer to a serving dish and garnish with the scallions.
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