Lunch · 50 min · chinese

Tainan Danzi Noodles

Thin wheat noodles does the heavy lifting here, with ground pork rounding it out. A Chinese lunch that takes 50 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Thin wheat noodles
• 0.75 lb Ground pork
• 0.5 lb Shrimp
• 2 cups Bean sprouts
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Shaoxing wine
• 0.5 tsp Five-spice powder
• 4 cloves Garlic
• 6 cups Pork stock
• 0.5 cup Cilantro

Steps

1. Braise the ground pork with soy sauces, wine, five-spice, and garlic 20 minutes until rich and spoonable. This savory mince is the soul of danzi noodles.
2. Bring the stock to a bare simmer and season with salt — the broth is deliberately light, a backdrop for the bold topping.
3. Cook the noodles until just tender and divide among bowls with a tangle of blanched bean sprouts.
4. Ladle over the hot broth, then crown each bowl with the braised pork, a few shrimp, and cilantro.
5. Serve with black vinegar and chili oil at the table. Small bowl, big flavor — danzi means the noodles are humble and the topping does the talking.

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