Taiwanese Braised Minced Pork Noodles (Rou Zhao Mian)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
630 kcal
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Course
Main Course
Taiwanese Braised Minced Pork Noodles (Rou Zhao Mian)
Description
The dish begins with ground pork cooked until fat renders, then aromatics like shallot and garlic are added. Soaked and diced Chinese mushrooms contribute earthiness and texture. The sauce combines light and dark soy, Shaoxing wine, oyster sauce, broad bean paste (dou ban jiang), sweet bean paste (tian mian jiang), sugar, five-spice powder, and white pepper, creating a complex umami blend.
Reserved mushroom soaking liquid and chicken broth are incorporated to deglaze and form the braising liquid, which simmers until slightly reduced, intensifying the flavors. This rich minced pork sauce is served over noodles, with boiled egg and sliced cucumber or greens to provide freshness and balance.
The dish embodies a classic Taiwanese comfort food experience, with tender meat sauce melding intense savory, sweet, and fragrant notes paired with the contrasting texture of noodles and fresh sides.
Ingredients
- 250 g ground pork
- 1 shallot minced
- 2 cloves garlic minced
- 2 Chinese mushrooms soaked in hot water and diced into small pieces (reserve mushroom liquid)
- ½ tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 1 teaspoon Shaoxing wine
- 1 tablespoon dou ban jiang broad bean paste
- 1 tablespoon tian mian jiang sweet bean paste
- 1 teaspoon oyster sauce
- 1 ½ tablespoon granulated sugar
- ½ teaspoon five-spice powder Chinese
- ¼ teaspoon white pepper
- ½ C chicken broth
For serving:
- 400 g noodles cooked
- 4 egg boiled
- cucumber sliced
Instructions
- In a large pot over medium-high heat, add in the ground pork and break it into smaller pieces.
- Once the fat renders from the pork, add in the shallot and garlic and continue to sauté, until fragrant, about 3-4 minutes.
- Add in the chopped Chinese mushrooms and continue to stir fry.
- In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, dou ban jiang, tian mian jiang, sugar, five-spice powder, and white pepper.
- Pour in the reserved mushroom liquid (about ¼ C) along with chicken broth.
- Stir the meat and mushrooms with the liquid, and cook until the sauce is reduced slightly.
- Check the seasoning and adjust to your taste.
- Remove from heat and serve with cooked noodles, boiled egg, cucumber or leafy greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 81g | 27% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 209mg | 70% |
| Sodium | 644mg | 27% |
| Potassium | 540mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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