About
A classic Chaozhou (Teochew) dish featuring rice noodles stir-fried with pungent fermented shrimp paste (jiu nga), garlic, and often pork or seafood. The dish is intensely umami, slightly funky, and deeply savory, typically served as a hearty street food or home-cooked meal.
Cultural Context
This dish originates from Chaozhou (Teochew) cuisine in Guangdong, known for its bold fermented flavors. It’s a staple in Teochew households and street stalls, often enjoyed as a quick, flavorful meal. The shrimp paste’s pungency reflects the coastal Teochew preference for preserved seafood.
Ingredients
300 grice noodles (shahe fen)(soaked until pliable)
2 tbspfermented shrimp paste (jiu nga)(adjust to taste)
4 clovesgarlic(minced)
100 gpork belly(thinly sliced)
1 cupbean sprouts