Description
Savory pork and shrimp broth noodles, a taste of Tainan. Perfect for a comforting weeknight meal.
Ingredients
Units
Scale
- 1 cups (237 ml) Taiwanese style oily noodles or Yaka Mien
- 1 lbs (454 g) fatty minced pork
- 2 lbs (907 g) shrimp heads and shells
- 12 pcs prawns
- 4 small shallots, minced
- 3 tbsp dark soy sauce
- 2 cups (473 ml) bean sprouts
- 1 clove garlic, minced
- 1 spring onion, minced
- 6 sprigs cilantro
- 2 tsp pork lard
- Fish sauce
Instructions
- Prepare Shrimp Broth:
- Grill shrimp heads and tails until fragrant.
- In a soup pot, combine shrimp remains with 10 cups of water. Boil, then simmer partially covered for 45 minutes.
- Add prawns in the last minute, cook, then set aside.
- Strain broth into a smaller pot and season with fish sauce.
- Cook Pork Mince:
- In a wok, heat lard and cook minced pork until no longer pink.
- Push pork to the side, add shallots and garlic, and sauté for a minute. Then combine with pork and cook for 5 minutes.
- Add soy sauce and 1 cup of water, bring to a boil, then simmer until the sauce thickens (about 10 minutes).
- Prepare Noodles and Garnishes:
- Blanch bean sprouts and set aside.
- Cook noodles as per packet instructions.
- Assemble the Dish:
- In serving bowls, add noodles, bean sprouts, spring onions, and cilantro.
- Pour hot shrimp broth over the noodles.
- Add a generous serving of the pork sauce.
- Top with cooked prawns and serve.
Notes
- For a richer broth, roast the shrimp heads and shells before simmering.
- If you can’t find Taiwanese oily noodles, substitute with other thin egg noodles.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 150