Friday, April 24, 2015

Taiwanese Noodles with Meat Sauce

Taiwanese Noodles with Meat SauceI had something like this the other day at a restaurant and it totally made me want to make this. It's pretty nice in the hot weather because the cucumber is so refreshing.

Apparently this is something that most Taiwanese families have in their arsenal and it's different for every family. This is how I made mine and I like it.

Don't worry if the meat sauce seems salty; it's supposed to be that way so it doesn't taste bland against the noodles and cucumbers. The cucumbers are truly awesome (as you can tell from the abundance of cucumber we like to put in our bowls).

Taiwanese Noodles with Meat Sauce
(serves 6)

  • 6 packs udon/don don noodles/ramen
  • 1lb lean ground pork
  • 1 small onion, finely diced
  • 1/4 cup sweet thick soy sauce
  • 1/4 cup soy sauce
  • 1 tsp Chinese five spice
  • 2 Tbsp cornstarch
  • Water
  • 1 English cucumber, julienne

  1. Prepare noodles as directed on the package. 
  2. Heat a sauté pan on medium high heat. Brown pork. 
  3. Stir in onion, both soy sauces and five spice. Mix well. 
  4. Add enough water to just cover the meat. Bring to a gentle boil. 
  5. Meanwhile, mix cornstarch with about 1/4 cup of cold water into a slurry in a small bowl. Add to meat mixture and turn off the heat. 
  6. Divide noodles into 6 bowls. Top with meat sauce and garnish with cucumber. 
  7. Serve immediately.