Chao mi tai mu (Taiwanese stir-fried rice noodles)
Souped Up Recipes · ♥ 2.4K likes · 44.8K views · 10 min video
Read about pork belly in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g Taiwanese rice noodles (米苔目)
- 2 tbsp sun-dried baby shrimp
Pre-boil the noodles until 80% cooked, drain and set aside.
- ½ lb skinless pork belly
Slice the pork belly into quarter-inch slabs and dice into quarter-inch pieces.
- 3 whole shallots
- 5 whole dried shiitake mushrooms
- 2 whole baby bok choy
Peel and halve the shallots and slice thinly. Squeeze the soaked shiitake and slice. Slice the bok choy stems smaller and halve the leaves.
- 1 tbsp minced garlic
- Thai bird eye chilies
Mince the garlic, slice the chilies into big pieces, rinse the bean sprouts.
- bean sprouts
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 tbsp XO sauce
Mix the sauce: soy sauce, oyster sauce, dark soy sauce and XO sauce.
Mixing the sauce with XO sauce
- 2 tbsp lard
Heat the wok over medium and stir the diced pork belly to render the fat, adding lard if the pork is lean, until golden brown. Remove the pork, leaving the oil.
Over medium-low fry the shallots, stirring constantly; when the edges turn golden add the garlic and stir 2 to 3 minutes until both are golden brown.
Add the dried baby shrimp, the shiitake and the chilies and stir a couple of minutes; add the bok choy stems and cook until a little soft.
Add the noodles, the pork, the bean sprouts and bok choy leaves, and pour in the sauce.
Toss with tongs to mix before the noodles stick, adding a splash of water if they do; heat through without stirring too long so the noodles do not break.