Taiwanese Noodles with Pork, Garlic Chives and Long Horn Peppers

Serves 4

This is a simple, satisfying weeknight option that takes only about 15 minutes to prepare. Great for any time of the year.

The noodles can be purchased in any Chinese supermarket. Look in the refrigerated section for medium-width fresh wheat noodles, with or without egg.


1 lb. fresh Chinese wheat noodles
1 tbsp. Toasted sesame oil
3 tbsp. Chinese peanut oil or other vegetable oil
1 2” slice of peeled ginger, sliced into thin “coins” and then shredded into “matchsticks”
3 cloves garlic, peeled and minced
6 scallions, minced.
1/2 lb. ground pork
3 longhorn peppers, halved, ribs and seeds removed and thinly sliced
1 bunch flat green garlic chives, sliced into 2 inch pieces.
2 tbsp. thin soy sauce
1 tbsp. Chinese Chinkiang black vinegar or balsamic vinegar*
1 tsp. sugar

In a large pot, bring a good amount of water to a boil. Generously salt the water, and add the noodles. Cook until tender, being careful not to overcook. Drain the noodles, remove to a bowl, toss with the sesame oil, and set aside.

Combine the ginger, garlic and scallions and set aside.

Heat a wok over high heat. Add 2 tbsp. peanut or vegetable oil, and when it begins to shimmer, add the ginger, garlic scallion mixture. Stir-fry until fragrant, about 30 seconds. Add the ground pork and break up as much as possible, stir-frying until just cooked through. Remove the pork to a plate, and set aside.

Wipe the wok with a paper towel, and return to heat. Add the remaining tbsp. peanut or vegetable oil, and, when hot, add the long horn peppers. Stir-fry 30 seconds. Add the garlic chives and stir-fry another thirty seconds. Add the soy sauce, vinegar and sugar, and the pork. Add the noodles to the wok, and toss until well combined.

Divide the noodles into four warmed bowls and serve immediately.

* if using balsamic vinegar, omit the sugar.

written by Jim Becker, Chinatown Guide