Chinese 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.

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.

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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.

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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Taiwanese Minced Meat Noodles 台湾肉燥面


  • Author: Chef Lilian
Scale

Ingredients

  1. 4 servings of noodles (Taiwanese style noodles* 油面 or spaghetti noodles)
  2. 2 tbsp vegetable oil or peanut oil
  3. 1/2 yellow onion or 2 golden shallots – minced
  4. 23 cloves garlic – minced
  5. 1 lb ground meat (beef or pork)
  6. 810 dried shiitake mushrooms or dried Chinese mushrooms 香菇 – diced**
  7. Dashes of toasted sesame oil
  8. Freshly ground Tellicherry Black Pepper – to taste
  9. 2 scallions – chopped
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Sauce Mixture:

  1. 3/4 cup chicken broth or pork rib broth
  2. 1 1/2 tbsp dark soy sauce
  3. 2 tbsp reduced sodium soy sauce
  4. 1 tbsp Chinese rice wine, or sake
  5. 2 tsp sugar
  6. 3/4 tsp of Season with Spice’s Penang Chinese Five Spice or Sichuan Chinese Five Spice

Veggies: baby bok choy, beansprouts, shredded cucumber or shredded carrots


Instructions

  1. Bring a pot of water to a boil and cook the noodles according to package instructions. Drain well and divide between serving bowls.
  2. While the noodles are cooking, combine the chicken broth, dark soy sauce, soy sauce, rice wine/ sake, sugar, and Chinese five spice in a small bowl. Stir well to dissolve the sugar and set aside.
  3. Heat a wok or heavy skillet over medium-high heat. Once hot, swirl in the oil to coat. Add in the onion/shallots, and cook over medium-low heat. When the onion begins to soften, add in the minced garlic and give it a few stirs, and cook until fragrant.
  4. Add in the ground meat, stir it constantly, and cook until the meat starts to brown – about two minutes. Add in the mushrooms and toss everything together, and cook for another minute.
  5. Pour in the sauce mixture, stir to combine, and bring to a boil. Add a bit more water if you like your version to be more saucy. Turn heat down and let simmer over low heat for another 5-8 minutes, until the sauce reaches desired thickness.
  6. Add in dashes of toasted sesame oil and freshly ground black pepper. Serve the meat sauce mixture over the cooked noodles and garnish with chopped scallions. For side veggies, you can add quick, blanched baby bok choy, bean sprouts, or shredded cucumbers/carrots.
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Notes

  1. Oil noodles (available dried or fresh) – known as youmian – are used specifically for this noodle dish. If you can’t find this noodle, the best substitute is spaghetti noodles. Of course, other types of noodles such as soba can also be used.
  2. Soak dried mushrooms until soft, about 20 minutes. Squeeze to remove excess water, then dice. – If on hand, you can try adding a dash of oyster sauce or Chinese black vinegar to the dish. And if you have time, I also love adding freshly grated ginger.

Nutrition

  • Serving Size: 4

About Chef Lilian

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

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