Order Ingredients
Main Ingredients
- 1 bag of Taiwanese yellow noodles* (about 454g)
- 1lb of ground pork
- 1/2 head of onion, chopped
- 2 cloves of garlic, minced
- 8 oz of bamboo shoots, drained and diced
- 4 oz of fresh shiitake mushrooms, diced
- 1 stalk of fresh green onion, chopped
Spices
- 100 ml of chicken broth
- 2 tablespoons of dark soy sauce (or oyster sauce)
- 2 tablespoons of light soy sauce
- 2 tablespoons of vegetable oil/canola oil
- 1 tablespoon of brown sugar
- 1 tablespoons of Chinese black vinegar
- 1/2 tablespoons of Chinese five-spice powder
Order Ingredients
Method
Step 1: Boil noodles as suggested on the package. Rinse and drain. Set aside.
Step 2: Pour the chicken broth in a bowl and mix well with both of soy sauces, black vinegar, five-spice powder, and brown sugar. Set aside.
Step 3: Heat oil in a work over medium heat. Add onion, stir-fry for a minute, followed by ground pork and cook for 2 minutes. Move the onion and ground pork on one side of the wok, then add minced garlic on the other side and let it fry for thirty seconds until aromatic. Next, put mushrooms and bamboo shoots in the wok. Stir-fry to combine well.
Step 4: Pour the chicken broth mix (step 2) into the wok. Simmer for 2 minutes and add half stalk of chopped green onions. Turn off the heat and then the meat sauce is done!
Step 5: To serve this delicious dish, put noodles (step 1) in bowl(s) and pour the meat sauce on top of it. Add the rest of green onions for garnish. Enjoy!
* This recipe could replace the noodles with rice.