Serves 4
Tan Tsai Noodles is also known as Danzai Noodles. The story of these noodles began in 1895, with a fisherman named Hong. During the typhoon season or slack season, when it would be dangerous for fishermen to go out to sea, Hong had to find another way to make a living. He recalled a recipe he had learnt previously and made some changes to it with the ingredients he had on hand, coming up with this noodle dish. It became so popular, he decided to sell noodles full-time. He sold the noodles from street to street, carrying his cooking equipment and ingredients on shoulder poles. He then called the noodles “tu hsian yueh tan tsai mian”, meaning slack season, shoulder pole noodles.
INGREDIENT
400 g (141/3 oz) tan tsai noodles,
Taiwan oil noodles or flat rice noodles
A handful of coriander leaves
Stock
6 prawns
2 Tbsp cooking oil
150 g (51/3 oz) chicken bones
1.5 litres (48 fl oz / 6 cups) water
2 Tbsp bonito flakes
30 g (1 oz) spring onion, cut into
3-cm (11/4-in) lengths
2 slices ginger
Meat Sauce
2 Tbsp cooking oil
400 g (141/3 oz) minced fatty pork
or pork belly, cut into strips
125 ml (4 fl oz / 1/2 cup) light soy
sauce
1 Tbsp rice wine
1/2 Tbsp rock sugar
2 Tbsp crisp-fried shallots
1/4 tsp ground white pepper
1 tsp Chinese five-spice powder
625 ml (20 fl oz / 21/2 cups) water
HOW TO COOK TAN TSAI NOODLES
1. Prepare the stock. Peel the prawns and set them aside. Heat the oil in a wok over medium heat. Add the prawn shells and stir-fry until fragrant. Set aside.
2. Preheat the oven to 180°C (350°F) and roast the chicken bones until nicely browned.
3. Place the prawn shells and chicken bones in a stockpot and add the water. Bring to a boil, then simmer over low heat for 2 hours.
4. Prepare the meat sauce. Heat 2 Tbsp oil in a wok over medium heat. Add the pork and stir-fry until golden brown.
5. Add the light soy sauce, rice wine, rock sugar, crisp-fried shallots, pepper, five-spice powder and water. Bring to a boil, then simmer over low heat for about 1 hour until the sauce is reduced by half.
6. Boil a pot of water and poach the prawns. Drain and set aside. Add the noodles to the boiling water and cook until tender. Drain and place into 4 serving bowls.
7. Ladle some stock over the noodles, then top with the meat sauce and prawns. Garnish with coriander leaves and serve immediately.
