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.
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Soak the dried shiitake mushrooms in hot water until they are plump and rehydrated.
Once rehydrated, remove the mushrooms from the water and give them a rough chop.
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.
Add the chopped shiitake mushrooms to the pan and stir to combine.
Stir in the sugar and five-spice powder, allowing the sugar to help caramelize the onions.
Add the star anise to the pan.
Add the ground pork, breaking it up with a spoon, and cook until it is browned.
Pour in the Shaoxing wine, followed by the light and dark soy sauces. Stir everything together.
Add 2 cups of water to the pan.
Gently place the hard-boiled eggs into the sauce.
Cover the pan, reduce the heat to a simmer, and let it cook for 30-45 minutes.
While the sauce simmers, cook the Taiwanese wheat noodles according to package directions. If using, blanch the bok choy.
To serve, place a portion of cooked noodles in a bowl and top generously with the minced pork sauce.
Garnish with sliced scallions and serve with blanched bok choy and a braised egg on the side.
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.
Yes. The braised pork sauce keeps refrigerated for up to 4 days and reheats well. Make it the day before for deeper flavor development.
Wheat noodles or fresh ramen work best. Egg noodles or dried noodles also work; cook until tender but not mushy.
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.
Shiitakes add depth, but you can substitute with dried black mushrooms or omit entirely; add a pinch of soy sauce to compensate for umami.
The pork should be tender and have absorbed most of the braising liquid, with a glossy sauce clinging to the meat (30-40 minutes simmering).
