Stir-fried Noodles with Shredded Pork
ID: 1b206a73...
A classic Taiwanese-style stir-fried noodle dish. It uses lard to sauté dried shrimp and garlic, combined with the savory richness of fried shallots and black bean soy sauce. The yellow noodles (油麵) soak up the flavorful broth, paired with crunchy cabbage and tender pork strips. The 'wok hei' (breath of the wok) achieved by high-heat stir-frying, along with the acidity of black vinegar drizzled around the edge of the wok, perfectly recreates the nostalgic flavor of old-school Taiwanese seafood stalls.
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🍳 Cooking Flow
Rinse the yellow noodles and drain; marinate the shredded pork; chop or slice the remaining vegetables and aromatics. → Heat lard in a wok, sauté the dried shrimp and minced garlic over medium-low heat until fragrant, then add carrots, shiitake mushrooms, and onions and cook until softened. → Add the marinated pork strips and stir-fry until semi-cooked, season with black bean soy sauce and white pepper, then add the yellow noodles and water. → Top with cabbage and fried shallot sauce, cover with a lid, and simmer over medium heat for about 2 minutes to let the noodles absorb the liquid. → Remove the lid, stir-fry over high heat, drizzle black vinegar along the edge of the wok to release its aroma, and finally toss in scallions before serving.
Cooking Steps
Brief Cooking Order
Rinse the yellow noodles and drain; marinate the shredded pork; chop or slice the remaining vegetables and aromatics. → Heat lard in a wok, sauté the dried shrimp and minced garlic over medium-low heat until fragrant, then add carrots, shiitake mushrooms, and onions and cook until softened. → Add the marinated pork strips and stir-fry until semi-cooked, season with black bean soy sauce and white pepper, then add the yellow noodles and water. → Top with cabbage and fried shallot sauce, cover with a lid, and simmer over medium heat for about 2 minutes to let the noodles absorb the liquid. → Remove the lid, stir-fry over high heat, drizzle black vinegar along the edge of the wok to release its aroma, and finally toss in scallions before serving.
Introduction
A classic Taiwanese-style stir-fried noodle dish. It uses lard to sauté dried shrimp and garlic, combined with the savory richness of fried shallots and black bean soy sauce. The yellow noodles (油麵) soak up the flavorful broth, paired with crunchy cabbage and tender pork strips. The 'wok hei' (breath of the wok) achieved by high-heat stir-frying, along with the acidity of black vinegar drizzled around the edge of the wok, perfectly recreates the nostalgic flavor of old-school Taiwanese seafood stalls.
Step 1
[Preparation] Rinse the yellow noodles and drain. Marinate pork strips with 1/3 tsp salt, 1/3 tsp white pepper, and 1 tsp soy sauce. Cut carrots and cabbage into thick strips, slice onions, shiitake mushrooms, mince garlic, and chop scallions.
Step 2
[Aromatics] Heat 1 tbsp lard in a wok, add dried shrimp and minced garlic, and stir-fry over medium-low heat until fragrant.
Step 3
[Sauté Vegetables] Add carrot strips, mushroom slices, and onion, stir-frying until the vegetables are slightly softened.
Step 4
[Cook Pork] Add marinated pork to the wok, stir-frying over high heat until the surface changes color and is about 80% cooked.
Step 5
[Season & Noodles] Season with 3 tbsp black bean soy sauce and 1/3 tsp white pepper. Add the yellow noodles and 250ml water, tossing lightly to combine.
Ingredients List
Important Notes
Rinsing the yellow noodles with water before cooking removes excess alkaline taste, making the flavor of the stir-fried noodles much purer. 💡
Using lard and dried shrimp to build the flavor base is the secret key to the rich aroma found in Taiwanese seafood stall stir-fried noodles. 🔑
The simmering step is crucial; it allows the firm-textured yellow noodles to soften completely and absorb the sweetness of the cabbage and the essence of the fried shallot sauce. ⏱️
The black vinegar must be drizzled around the 'edge of the wok' so the high temperature evaporates the harsh acidity, leaving behind only the mellow and aromatic fragrance of the vinegar. ⚠️
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