Stewed Pork Noodle

  • Serving Size : 10-12 Persons

Of course, young people who love to eat noodles. They must have Stewed Pork Noodle in their lists because of its soft noodles and very good soup. Try it and will know.


  • 100 grams of TVP no. 8 YOUTA
  • 20 grams of TVP no.2 YOUTA
  • 300 grams of Vegetarian Stewed Pork Tendon YOUTA
  • 300 grams of Vegetarian Liver Slices YOUTA
  • 500 grams of Vegetarian Jumbo Ball YOUTA
  • 100 grams of Mushroom Fingers YOUTA
  • 1 tablespoon of Goji
  • 1 tablespoon of Star Anise
  • 1 teaspoon of Cinnamon Powder
  • 1/2 cup of Palm Sugar
  • 1 teaspoon of Sweet Soy Sauce
  • 1 tablespoon of Black Pepper
  • 1 cup of Vegetarian Oyster Sauce YOUTA
  • 1 cup of Soy Sauce
  • 3-4 Coriander Root
  • 4-5 Pandan
  • 100 grams of Radish
  • 1 tablespoon of Rough Black Pepper
  • 1/2 cup of Dried Shiitake Mushroom
  • 5 liters of Water
  • 3 tablespoons of Vegetable Oil.
  • 1000 grams of Noodle
  • 50 grams of Parsley, chopped
  • 100 grams of Celery, chopped
  • 200 grams of Sprout
  • 200 grams of Morning Glory
  • 200 grams of Sweet Basil
  • 1 tablespoon of Mushroom Powder YOUTA


  1. Soak Textured Soy Protein no.8 in water for 5 minutes and squeeze out water.
  2. Fry Textured Soy Protein no.2 till crispy without soaking before fry, replacing deep fried garlic. Put in the bowl with little frying oil and set aside.
  3. Boil a soup pot of 5 liters water, add in star anise, cinnamon powder, coriander root, pepper, pandan, shitake mushroom, radish, and soaked Textured Soy Protein no.8.
  4. Adjust flavorings by add palm sugar, soy sauce, sweet soy sauce, mushroom soup powder, Veggie Oyster Sauce, black pepper and goji.  Set aside.
  5. Put the Veggie Mushroom Fingers to boil water and spin roughly. Put the prepared Veggie Mushroom Finger to thicken up the soup.
  6. Add Veggies Stewed Pork Tendon, Veggie Liver and Veggie Jumbo Ball to the boiling soup.
  7. Bring a large pot of water to boil. Add noodles, sprout and morning glory to blanch for a few seconds, remove and put in the bowl.  Add one tablespoon of the prepared deep-fried Textured Soy No.2.   Pour with prepared soup over the noodles. Sprinkle chopped parsley and celery with sweet basil leaves. Ready to serve