A comforting bowl of noodles in a fragrant broth, topped with minced meat braised with dried shrimp, originating from the streets of Tainan.
Ingredients
- 400 g Yellow egg noodles
- 300 g Ground pork
- 30 g Dried shrimp
- 3 cloves Garlic
- 2 tbsp Neutral oil
- 2 tbsp Shaoxing rice wine
- 3 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Cane sugar
- to taste White pepper
- 1 l Chicken broth
- 12 pieces Fresh shrimp
- 1 bunch Scallions
- 1 tsp Black rice vinegar
- 1 tbsp Toasted sesame oil
Method
- Soak the dried shrimp in warm water until they are pliable, then drain them, reserving the soaking water.
- Finely chop the rehydrated shrimp and the garlic until you obtain a fine and uniform texture.
- Heat the neutral oil in a skillet, sauté the garlic and chopped shrimp until they release their fragrance.
- Add the ground pork, break it up with a spoon, season with white pepper and brown it until it is cooked and slightly crispy.
- Deglaze with the rice wine, then add the soy sauces, sugar, and a little shrimp soaking water, let simmer over low heat until you get a glossy, syrupy sauce.
- Bring the broth to a boil, poach the peeled fresh shrimp in it until they are pink and just cooked, then set them aside.
- Cook the noodles in boiling water until they are al dente, drain them and divide them among the bowls.
- Pour the hot broth over the noodles, add the braised meat, the shrimp, the thinly sliced scallions, and finish with a drizzle of black rice vinegar and toasted sesame oil.
Nutrition
Per serving
- Energy
- 700.2 kcal
- Protein
- 34.94 g
- Carbohydrate
- 79.09 g
- Fat
- 24.79 g
- Fibre
- 4.14 g
- Calcium
- 56.59 mg
- Iron
- 1.72 mg
- Magnesium
- 35.89 mg
