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Tan Tsai Noodles
Prep Time 3 hours
Total Time 3 hours
Servings 3 people
Ingredients
Ingredients for the noodle stock
- 1 chicken bone
- 6 Prawns only use the shells for the stock, keep the prawns for garnish
- 1 handful bonito shaving also known as Katsuobushi shavings
- 3 Spring Onions cut into 3cm lengthways
- 2 slices ginger
- water
Ingredients for the mince sauce
- 400 g pork mince
- 1/2 cup soy sauce
- 1 tbsp Rice Wine
- 2 tbsp fried shallots
- 2 cups water
- 1/4 tsp pepper powder
- 1 tsp Chinese five spice powder
- 1 tsp rock sugar
Instructions
Procedure for the noodle stock
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Remove the shell from prawns and use a little bit of oil to sauté the prawn shell
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Roast the chicken bone in the oven until the bone gets some colour on it
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Put everything into a stock pot and cover the ingredients with water.
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Boil it first then simmer for 2 hours. It’s now ready to serve with noodle.
Procedure for mince sauce
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Heat a wok with 2 tablespoons oil and stir-fry the pork until it’s cooked on the outside.
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Add all the ingredients and mix them evenly. Boil it first then simmer around 30 minutes to reduce down half of the sauce.
Final procedure for Tan Tsai Noodle
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Poach the prawn and vegetable in a pot of boiling water first. After cook the noodle in the boiling water.
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Place noodle and some mash garlic (optional) into a bowl and pour some mince sauce on top. Garnish with prawn and vegetable and add the soup.