Taiwanese Oily Noodles Recipe |
Ingredients: |
1800g oily noodle 10 slices 1-inch length leek 1200g bean sprouts 10 shrimps, cleaned, shelled and de-vein 10 meat balls 10 slices mashed fish meat 10 slices pork (bite-sized pieces) a pinch of white pepper powder Seasoning: 1 tablespoon stew meat sauce (refer More Taiwanese Recipes below) 300cc chicken or pork stock |
Method: Blanch 75g noodle, leek and sprouts, transfer into bowl. Pour stock, add 1 tablespoon meat sauce, 2 slices blanched pork, 2 shrimps and 2 mashed fish slices, sprinkle with white pepper powder to taste and ready to serve. The other way to assemble, blanch oily noodle, shrimps and mashed fish slices, transfer to bowl, add meat sauce, blanched leek and sprouts. The difference of oily noodle and road side oily noodle is the seasoning of black vinegar and mashed garlic. The seasoning of oily noodle excludes these two items. For the vermicelli, please weigh about 60g and prepare 1200g for total amount. That is because vermicelli swelled after cooking. |
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