Taiwanese Noodles with Meat Sauce Recipe

Ingredients

Contains: wheat, soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound noodles or rice of your choice
• 1/2 cup chicken broth
• 2 tablespoons dark soy sauce (or oyster sauce)
• 2 teaspoon light (regular) soy sauce
• 1 teaspoon Chinese black vinegar (or young balsamic vinegar)
• 1/2 teaspoon Chinese five-spice powder
• 1 tablespoon brown sugar
• 2 teaspoons cooking oil
• 1/2 onion, chopped
• 1 pound ground pork (or ground beef/chicken/turkey)
• 2 cloves garlic, finely minced
• One 8-ounce can bamboo shoots, drained and diced
• 4 ounces fresh shiitake mushrooms, diced
• 1 stalk green onion, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the noodles or rice in a large pot of boiling water until tender, about 8 to 10 minutes, then drain and set aside.

2. Heat the cooking oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3 minutes.

3. Add the ground pork and garlic, breaking up the meat, and cook until no longer pink and reaches 160°F (71°C), about 4 minutes.

4. Add the diced shiitake mushrooms and bamboo shoots and cook until the mushrooms soften, about 2 minutes.

5. Stir in the dark soy sauce, light soy sauce, Chinese black vinegar, five-spice powder, brown sugar and chicken broth. Simmer for 2 minutes until slightly thickened.

6. Spoon the meat sauce over the drained noodles or rice, top with the chopped green onion, and serve hot.