Taiwanese Pork Noodle Recipe - Lo Ba
If you don't have rice noodles, use any type of dried pasta that you want - even angel hair, spaghetti or linguine. It's not authentic, but it will work just fine!
- 1 (10 ounce) package dry rice noodles
- 2 tablespoons cooking oil
- 3 shallots, thinly sliced (or 1/2 small onion)
- 2 whole star anise
- 1 cinnamon stick
- 2 tablespoons garlic, minced
- 1 pound ground pork
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup warm water
- 2 tablespoons sugar
Prepare a large bowl (ice bath) with 12 ice cubes and 4 cups of water, set aside.
Bring 4 cups of water to a boil in a large pot, then add the dry rice noodles and boil for 2 minutes. Remove the pot from heat and let the noodles sit in the hot water for another 2 minutes. Drain the noodles, then immediately drain them into the prepared ice bath to stop the cooking process, let cool for 1 minute. Drain and set aside.
In a mixing bowl, combine the soy sauce, the vinegar, warm water and the sugar. Whisk together well.
Heat a fry or saute pan over medium high heat. When hot, add in the cooking oil, shallots, garlic, star anise and cinnamon stick and saute until fragrant about 30 seconds. Add the ground pork breaking the meat into small pieces and cooking until the browned. Once the meat has cooked through, add the soy-vinegar mixture. Simmer for 5 minutes on medium-low heat. Serve over rice noodles.