Medium Recipes

Taiwanese Minced Meat Noodles 台湾肉燥面

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When we created our two versions of Chinese Five Spice – Sichuan-style & Penang-style – we assumed that would give you, our customers, a choice between the two. But to our surprise, instead of choosing one, you more often than not, choose both.

It’s wonderful to know how curious you all are about trying new flavors and new foods! Since you’ve done your part by adding a few new flavors to your kitchen, it’s my turn to keep feeding you new recipes to use them in.

Try either style of our Chinese Five Spice powders in my recipe for Five Spice Roasted Chicken, or in this Asian-style spaghetti – Taiwanese Minced Meat Noodles.

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Taiwanese Minced Meat Sauce 台湾肉燥 is a staple in Taiwan. Quick versions made after a busy work day, to slow cooked versions on a long weekend. Mom’s minced meat sauce version, to a chef’s attempt to replicate just that. Ground pork versions, to beef or even turkey. Minced meat sauces over rice, or lettuce cups, to a spaghetti like version with Taiwanese-style noodles.

As varied as the preparation and presentation, is the flavor. And in most cases, that comes down to the quality of the Chinese Five Spice you add in.

For this version of Taiwanese Minced Meat Noodles, I decided to combine our Penang Chinese Five Spice with ground beef. But feel free to use our Sichuan version, and a different meat like ground pork. Just make sure to have a few Chinese cooking essentials like soy sauce, dark soy sauce, and rice wine, in order to make a delicious savory sauce. And if you have it on hand, toasted sesame oil to give the dish an extra layer of flavor at the end of the cooking process.

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I love these Taiwanese Minced Meat Noodles with a side of quick, blanched baby bok choy. But you can also serve it with beansprouts, shredded cucumbers, and/or shredded carrots. For a special Taiwanese combo, serve it as well with five-spice marinated eggs (hard-boiled). Then enjoy the meal with a cup of hot, jasmine tea.

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About Chef Lilian

Your favorite recipe author, faithful to every course. Mail me at chef@foodwellsaid.com

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