Taiwanese Stir Fried Noodles (台式炒麵) | Recipe
in the kitchen, wrist twistin’ like a stir fry
make sure that wok be seasoned right tho
This is one of my dad’s childhood staples - Taiwanese stir fried noodles or 台式炒麵!
My dad says you could find this at tons of street vendors growing up, but his favorite was when his mom would make it for holidays or reunions, where it would replace white rice for a special occasion!
find the video recipe here!
What’s in it
2 tbsp neutral oil
1 carrot, julienned
5 shiitake mushrooms, julienned
1/3 Napa cabbage, shredded
3-4 cloves garlic, minced
10 shrimps
1/4 red onion, julienned
3 eggs
1 dou gan (seasoned, firm pressed tofu) block, julienned
1 package of 油面 or cooked stir-fry noodles
2 scallions, chopped
stir fry sauce:
.5 tsp cornstarch mixed with 1 tbsp water
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1/4 tsp white pepper powder
3/4 cup water
optional shrimp marinade:
3 cloves garlic, minced
1/2 tbsp shao xing wine
1 tbsp soy sauce
to finish:
Black pepper to taste
.5 tsp sesame oil
1 tbsp black rice vinegar to finish
How to do it
getting our lift on. 🏋🏻
• Key to stir frying is preparation as I learned from my dad!
Prep all of your vegetables for your stir fry station
Marinate your shrimp if you like
Add your stir fry sauce ingredients into a bowl
Heat a wok or non stick pan to medium heat; add neutral oil into the pan. crack your eggs into and fold until fluffy, remove from the pan before they finish cooking
Clean the pan, and add oil once again, add the shrimp until lightly pink + remove.
Clean + reheat the wok, to medium high. Add in 2 tbsp neutral oil, add in your aromatics. Once they start to crisp, add in the vegetables + dougan. Stir fry for 1 minute, then add in the stir fry sauce.
Cover with a lid and let steam for 1 minute, remove the lid and turn the heat to high. Stir frying + mixing together.
Add in the noodles, which will begin to absorb most of the sauce here.
Add in your scallions; finish with black pepper, black rice vinegar, + sesame oil.