Taiwanese Hand Torn Noodle Soup
Cooking in Chinglish recipe - Taiwanese
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups all purpose flour
- 2 tbsp tapioca flour/starch (optional)
- ¼ tsp salt
- ¾ cup water
- vegetable oil
- 4-6 shiitake mushroom (pre-soaked for at least 1 hour)
- salt
- 2 tbsp dried shrimp (washed and finely chopped)
- 5 oz pork belly, cut into sticks (140 g)
- 2 medium carrots (cut into batons or other shapes of your choice)
- 3 tbsp soy sauce
- 1 tbsp rice cooking wine (optional)
- ¼ tsp sugar
- 6 cups chicken stock/broth
- baby bok choy (or veggies of your choice)
- ½ tsp white pepper powder
- ¼ cup crispy fried shallot
- 2 tsp sesame oil
- chopped cilantro
- thinly sliced scallion
- crispy fried shallot
- white pepper powder
- chili sauce
Instructions
- 1
Make the dough
- 2
Add half of the flour, tapioca flour/starch, and salt into the water and mix together before adding the rest of the flour and mixing/kneading until a ball is formed. Coat with a thin layer of oil, cover and let it rest for 20 minutes.
- 3
Make the soup
- 4
Gently squeeze out the water in mushroom, trim of the stems and slice thinly. Toss with a pinch of salt and set aside.
- 5
Heat a dutch oven over medium heat and add pork belly, cooking until the fat has rendered.
- 6
Add mushroom and dried shrimp and saute for 1-2 minutes until it's aromatic.
- 7
Add carrots and sauce and saute for another 30 seconds.
- 8
Add soy sauce, rice cooking wine and sugar, and cook for about 10 seconds to allow the heat to bring out the aroma before adding chicken stock/broth
- 9
Cover and let it cook until it boils
- 10
Tear the noodle
- 11
Put the dough on a working surface, roll the dough out to be 1⁄4" thick (do it in two batches if the working surface is not big enough).
- 12
Cut the dough into about 1"~2" strips before tear them into small pieces.
- 13
Cook noodle
- 14
Add the noodles into the boiling soup and cook for 1-2 minutes or until the noodle floats.
- 15
Add bok choy and cook for 30 seconds.
- 16
Finally, add white pepper powder and sesame oil and salt to taste.
- 17
Top with toppings of your choice and enjoy!