Empty My Fridge
Taiwanese Rice Noodles Recipe (炒米苔目)
Ingredients
- Pork belly · skinless226 g
- Shallot · thinly sliced3
- Shrimp2 tbsp
- Garlic · minced1 tbsp
- Shiitake mushroom · dried10
- Bean sprout2 handfuls
- Chili pepper3–5
- Noodle · cooked500 g
- Bok choy2–3
- Soy sauce1 ½ tbsp
- Oyster sauce1 ½ tbsp
- XO sauce1 tbsp
- Dark soy sauce2 tsp
Instructions
- Dice the pork belly and stir-fry it over medium heat until the fat renders out. Remove the pork and leave the oil in the wok.
- Use that oil to fry the sliced shallots until golden at the edges. Add the minced garlic and stir until both are fully golden.
- Add the dried shrimp (if using), sliced mushrooms and chilies (if using). Stir for a couple of minutes, then add the bok choy stems and cook until slightly soft.
- Add the noodles, the fried pork, bean sprouts and bok choy leaves. Pour in the sauce mixed from soy sauce, oyster sauce, dark soy sauce and XO sauce.
- Toss with tongs until the noodles are evenly coated. If they stick, add a splash of water.
Summarized from Souped Up Recipes's video. Watch it for the details.
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GarlicMushroomShrimpShallotShiitake mushroomBean sproutPork bellyBok choy
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