Teochew Guotiao Mian
A classic Chaoshan dish combining rice and wheat noodles in a savory broth with tender pork, fish balls, and shrimp. Rich and layered flavors.
Ingredients
13 items- Dried wide rice noodles (guotiao) 200 g
- Alkaline egg noodles 200 g
- Pork bones 500 g
- Pork loin 150 g
- Fish balls 8 pieces
- Shrimp 100 g
- Bean sprouts 100 g
- Scallions 2 stalks
- Garlic 4 cloves
- Fish sauce 2 tbsp
- Light soy sauce 1 tbsp
- White pepper 1/2 tsp
- Cooking oil 3 tbsp
Nutrition
Steps （8 steps）
Place pork bones in cold water, bring to a boil and skim off foam for about 3 minutes. Rinse bones, transfer to a pot with 2L of water. Boil then simmer on low heat for 1 hour to make broth.
In a small pan, add minced garlic and cold oil. Fry over low heat until golden and crispy. Remove garlic and reserve oil and crispy garlic.
Marinate pork slices with a dash of soy sauce, white pepper and cornstarch for 10 minutes. Halve fish balls, peel shrimp leaving tails. Wash bean sprouts, chop scallions.
Bring a large pot of water to a boil. Cook the egg noodles for 1 minute, then add the rice noodles and cook for 30 seconds. Drain and divide into 4 serving bowls.
Strain the broth if necessary, return to medium heat. Add fish balls and shrimp, cook for 2 minutes until shrimp turn pink. Add the marinated pork slices, stir, and cook about 1 minute until just done.
Blanch bean sprouts in boiling water for 15 seconds, drain and place on top of the noodles in the bowls.
Ladle the hot soup and solids over the noodles. Add 1/2 tbsp fish sauce, 1 tsp soy sauce and a pinch of white pepper to each bowl. Top with crispy garlic, garlic oil and scallions.
Serve immediately. Diners may add Chaoshan chili sauce or vinegar according to preference.
Tips
1. The pork bone broth is essential; blanching removes impurities for a clear soup. 2. Cook noodles separately to avoid sticking. 3. Crispy garlic can be made in bulk and stored. 4. Avoid overcooking the pork slices to keep them tender.
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