Taiwanese Minced Pork Noodles

Name: Taiwanese Minced Pork Noodles with Shiitake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 8 dried shiitake mushrooms; 2 cups hot water, for soaking; 1 tbsp canola oil; 4 cloves garlic, minced; 1 yellow onion, minced; 2 1/2 tsp sugar; 1 tsp Chinese five-spice powder; 3-4 star anise; 1 lb ground pork; 1/4 cup Shaoxing wine; 4 tbsp soy sauce; 3 tbsp dark soy sauce; 2 cups water; 2 hard-boiled eggs; 1 lb Taiwanese wheat noodles; 4 heads bok choy, for serving; 2 scallions, sliced for garnish

Taiwanese minced pork noodles feature a deeply savory braised pork and shiitake sauce infused with five-spice and star anise, served over wheat noodles with a braised egg and blanched greens for a complete, aromatic comfort bowl.

🌍Taiwanese 🏷️Minced pork noodles 🏷️Noodles 🏷️Pork 🏷️Shiitake mushroom Comfort food

🏷️

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TikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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Ingredients

8 dried shiitake mushrooms
2 cups hot water, for soaking
1 tbsp canola oil
4 cloves garlic, minced
1 yellow onion, minced
2 1/2 tsp sugar
1 tsp Chinese five-spice powder
3-4 star anise
1 lb ground pork
1/4 cup Shaoxing wine
4 tbsp soy sauce
3 tbsp dark soy sauce
2 cups water
2 hard-boiled eggs
1 lb Taiwanese wheat noodles
4 heads bok choy, for servingoptional
2 scallions, sliced for garnishoptional

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Instructions

1
Soak the dried shiitake mushrooms in hot water until they are plump and rehydrated.
2
Once rehydrated, remove the mushrooms from the water and give them a rough chop.
3
In a large pan or pot, heat the canola oil over medium heat. Add the minced garlic and sauté until fragrant, then add the minced onion and cook until translucent.
4
Add the chopped shiitake mushrooms to the pan and stir to combine.
5
Stir in the sugar and five-spice powder, allowing the sugar to help caramelize the onions.
6
Add the star anise to the pan.
7
Add the ground pork, breaking it up with a spoon, and cook until it is browned.
8
Pour in the Shaoxing wine, followed by the light and dark soy sauces. Stir everything together.
9
Add 2 cups of water to the pan.
10
Gently place the hard-boiled eggs into the sauce.
11
Cover the pan, reduce the heat to a simmer, and let it cook for 30-45 minutes.
12
While the sauce simmers, cook the Taiwanese wheat noodles according to package directions. If using, blanch the bok choy.
13
To serve, place a portion of cooked noodles in a bowl and top generously with the minced pork sauce.
14
Garnish with sliced scallions and serve with blanched bok choy and a braised egg on the side.

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Tips & Notes

Pro tips

Soak shiitake mushrooms in hot water for at least 15 minutes; reserve the soaking liquid—it's full of umami to add to the braising liquid.
Render the pork in the oil first without stirring for 2-3 minutes to develop fond, then break it apart; this builds deeper flavor.
Simmer uncovered so the sauce reduces and clings to the meat, creating a glossy, concentrated coating rather than a soupy dish.
Braised eggs taste better made a day ahead; the yolk absorbs the savory sauce overnight.

Substitutions

Ground pork → ground chicken or beef (use beef for richer flavor; chicken will be leaner)
Shaoxing wine → dry sherry or rice wine (maintains sweetness and depth)
Dried shiitake mushrooms → dried black mushrooms or porcini (soak and reserve liquid as directed)

Storage & make-ahead

Store braised pork sauce refrigerated for up to 4 days; reheat gently on the stovetop. Cooked noodles and greens are best served fresh, but the pork sauce freezes well for up to 2 months.

Common Questions

Can I make the pork sauce ahead of time?

Yes. The braised pork sauce keeps refrigerated for up to 4 days and reheats well. Make it the day before for deeper flavor development.

What noodles work best for this dish?

Wheat noodles or fresh ramen work best. Egg noodles or dried noodles also work; cook until tender but not mushy.

How do I get the pork sauce rich and glossy?

Simmer the pork uncovered for 30-40 minutes so the braising liquid reduces and coats the meat. The rendered pork fat and Shaoxing wine create the gloss.