Taiwanese Pork Chops with Noodle Soup


Preparation info

  • Difficulty


  • Serves


    as a Whole Meal

Appears in

Another user-friendly wok recipe, this is a delicious one-dish meal which I have greatly enjoyed at countless food stalls in Taipei, the capital of Taiwan. Tasty pork chops are marinated, then deep-fried and served with a hearty howl of soup and noodles. It is the type of basic food that is mouth-watering, sustaining and altogether satisfying.


  • 2 x 175-g (6-oz) pork chops with bone in
  • 1.2 litres (2 pints) Chicken Stock
  • 225 g (8 oz) wheat or egg noodles, fresh or dried
  • Cornflour, for dusting
  • 600 ml (1 pint) groundnut oil

For the Marinade

  • 1 tablespoonlight soy sauce
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon five-spice powder
  • 1 teaspoon Shaoxing rice wine or dry sherry
  • ½ teaspoon chilli powder or chilli flakes
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons white rice vinegar

For the Garnish

  • Handful of fresh coriander leaves


Combine the pork chops with the soy sauce, salt, pepper, five-spice powder, Shaoxing rice wine or dry sherry, chilli powder or flakes, garlic and vinegar and marinate for 45 minutes.

Bring the stock to a simmer. Then, in a separate pan, cook the noodles for 3-5 minutes in boiling salted water. Drain well, then drop the noodles into the stock. Take the stock and noodles off the heat.

Remove the pork chops from the marinade and dust with cornflour, shaking off any excess. Save any excess marinade and put it into the stock with the noodles.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the pork chops, reduce the heat to medium and fry the pork chops for 5 minutes. Remove with a slotted spoon and drain well on kitchen paper. Ladle broth and noodles into individual serving bowls or a large bowl, top with the pork chops, garnish with fresh coriander and serve at once.