Bantiao
“Hakka flat rice noodles — wider than river noodles, chewier than rice vermicelli, tossed wok-hot with chives, fried shallot, soy, and shredded pork or beef. The Hsinchu Hakka workman's lunch.”
Where it comes from
Rice-flour noodle tradition predates the Hakka migration, but the wider cut became the Hakka standard in Hsinchu and Miaoli. Made by spreading thick rice batter on a steaming tray, then cutting into wide ribbons.
On the plate
Slippery wide rice ribbons coated in dark-soy gloss; chives' green crunch and fried shallot's caramel notes punch through the chewy mass.
How it works
Rice noodles' starch surface absorbs the wok hei from high-heat tossing — Hakka cooking values the smoky scorched note. Fried shallot adds the only sweet element; rest is savory.
Variations
Soup version — same noodles in clear pork broth with vegetables. Vegetarian — replaces pork with dried tofu and shiitake.
On the Palate
Ingredients
Serves 2
How it's made
6 steps · Show ↓20 min active · 15 min waiting
How it's made
6 steps · Show ↓- 16 min
Boil 400 g flat rice noodles in salted water 4 min; drain.
- 23 min
Heat wok very hot with 2 tbsp oil; sauté 4 minced garlic 30 sec.
- 34 min
Add 200 g sliced pork belly; stir-fry 4 min until golden.
- 44 min
Add noodles + 2 tbsp soy + 1 tbsp dark soy + 1 tsp sesame oil; toss 2 min.
- 53 min
Add 100 g chopped Chinese chives + 30 g fried shallot; toss 1 min more.
- 62 min
Plate; top with extra fried shallot and white pepper.
