Taiwanese-style Dry Rice Noodles

Ingredients

In this Taiwanese adaptation of Hủ tiếu khô, we incorporate Taiwanese flavors and ingredients to create a unique culinary experience. The sauce is enriched with Taiwanese soy sauce, which has a slightly sweeter and milder taste compared to Vietnamese soy sauce. Additionally, we use minced pork as a topping instead of the traditional sliced pork, adding a richer and heartier element to the dish. The inclusion of crispy shallots and lime juice provides a distinct Taiwanese twist, enhancing the overall flavor profile. We alse have the original recipe for Hủ tiếu khô, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 150g (5.3 oz) minced pork 150g (5.3 oz) minced pork
• 50g (1.8 oz) dried shrimp 50g (1.8 oz) dried shrimp
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons Taiwanese soy sauce 2 tablespoons Taiwanese soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/2 cup bean sprouts 1/2 cup bean sprouts
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 2 tablespoons crispy shallots 2 tablespoons crispy shallots
• 1 lime, cut into wedges 1 lime, cut into wedges

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the minced garlic and cook until fragrant.
3. 3.
   Add the minced pork and dried shrimp to the pan. Cook until the pork is browned and the shrimp is crispy.
4. 4.
   In a small bowl, mix together the Taiwanese soy sauce, oyster sauce, five-spice powder, sugar, and white pepper. Pour the sauce over the pork and shrimp mixture. Stir well to combine.
5. 5.
   Add the cooked rice noodles to the pan and toss until they are evenly coated with the sauce.
6. 6.
   Divide the noodles into serving bowls. Top each bowl with bean sprouts, sliced scallions, and crispy shallots.
7. 7.
   Serve the Taiwanese-style Dry Rice Noodles with lime wedges on the side for squeezing over the noodles.

Treat your ingredients with care...

• Rice noodles — Make sure to follow the package instructions for cooking the rice noodles to achieve the desired texture. Overcooking can result in mushy noodles.
• Dried shrimp — Soak the dried shrimp in warm water for 10 minutes before using to soften them. Drain well before adding to the dish.

Tips & Tricks

• For a spicier kick, add a dash of chili oil or sprinkle some crushed red pepper flakes over the noodles.
• Customize the toppings based on your preferences. Add sliced cucumbers, cilantro, or pickled vegetables for extra freshness and crunch.
• If you prefer a vegetarian version, substitute the minced pork with tofu or mushrooms for a flavorful plant-based alternative.
• Adjust the seasoning according to your taste. Add more soy sauce for saltiness or a touch of honey for sweetness.
• To save time, prepare the toppings and sauce in advance and store them separately. When ready to serve, simply cook the rice noodles and assemble the dish.

Serving advice

Serve the Taiwanese-style Dry Rice Noodles hot, allowing the flavors to meld together. Garnish each bowl with a generous squeeze of lime juice for a burst of tanginess. Enjoy it as a main course or pair it with other Taiwanese dishes for a complete meal.

Presentation advice

To enhance the visual appeal, arrange the toppings neatly on top of the noodles. Sprinkle the crispy shallots over the dish just before serving to maintain their crunchiness. Serve the noodles in vibrant bowls to showcase the colorful ingredients.