Taiwanese Noodle Soup

Rating4.20  Votes5


For the Sauce:
2 cups ground pork
1/2 cup white wine
1/2 cup soy sauce
1 teaspoon ground white pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon anise powder
2 tablespoons sugar
For the Soup:
10 cups chicken stock
1/2 pound thin flat noodles
6 teaspoons soy sauce
1/2 teaspoon ground white pepper
1/2 cup minced scallions




TO MAKE THE SAUCE: Heat a wok or large saute pan over high heat. Add the pork and stir-fry for 5 minutes. Add the remaining ingredients. Bring the mixture to a boil, reduce to a simmer, and cook for 30 minutes.

TO MAKE THE SOUP: In a large saucepan or stockpot over high heat, bring the chicken stock to a boil. Add the noodles and cook until just tender.

To serve, put 1 teaspoon of the soy sauce into each of 6 soup bowls. Divide the cooked noodles into the bowls. Pour equal amounts of the chicken stock onto the noodles. Sprinkle some of the white pepper onto each mound of noodles. Divide the meat sauce onto the noodles. Garnish with the scallions.


Active Time:  10 Minutes
Total Time:  40 Minutes
Yield:  6 Servings

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