Taiwanese pork chops with noodle soup from Ken Hom's Hot Wok: Over 150 One-Pan Wonders by Ken Hom

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • chilli powder
    Buy Now
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  • EYB Comments

    The recipe suggests using this book's recipe for "Chicken stock". Can substitute egg noodles for wheat noodles, dry sherry for Shaoxing rice wine, and dried chilli flakes for chilli powder.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The recipe suggests using this book's recipe for "Chicken stock". Can substitute egg noodles for wheat noodles, dry sherry for Shaoxing rice wine, and dried chilli flakes for chilli powder.

  • chawkins on October 25, 2014

    Since I had never eaten a bowl of Taiwanese pork chops with noodle soup prior to making this, I have no idea what it should taste like. But this version is quite tasty. I added some greens to the soup.

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