Spicy Taiwanese-Style Noodles Spicy Taiwanese-Style Noodles

Photography: Jeff Coulson

The thick meat sauce on these noodles is a bit like an Asian-style Bolognese. The cooked noodles tend to stick together if they stand for a while, so mix the sauce into them and eat right away for the best texture. For a twist, serve the sauce over rice with a side of steamed bok choy.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2015



Stir together broth, oyster sauce, cornstarch, vinegar, sugar, chili sauce and five-spice powder. Set aside.

In wok or large nonstick skillet, heat 1 tsp of the oil over medium-high heat; cook pork, stirring and breaking up with spoon, until no longer pink, about 4 minutes. Scrape into bowl.

Add remaining oil to wok; sauté garlic and ginger over medium-high heat until fragrant, about 30 seconds. Add mushrooms and bamboo shoots; cook, stirring occasionally, until mushrooms are softened, about 3 minutes. Add broth mixture, pork and green onions; cook, stirring, until sauce is thickened, about 2 minutes.

Meanwhile, in saucepan of boiling water, cook noodles according to package instructions; drain. Divide among serving plates or bowls; top with pork mixture.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 752 mg
  • Sugars 6 g
  • Protein 35 g
  • Calories 635.0
  • Total fat 23 g
  • Cholesterol 88 mg
  • Saturated fat 7 g
  • Total carbohydrate 73 g


  • Iron 41.0
  • Folate 6.0
  • Calcium 5.0
  • Vitamin A 1.0
  • Vitamin C 3.0
Share X
Lunch & Dinner

Spicy Taiwanese-Style Noodles