Taiwanese Minced Pork Noodles

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.