Taro is a light purple root vegetable is grown in at least 65 countries around the world, but flourishes in Taiwan because of its warm, humid climate. The starchy root of the taro plant is a common ingredient in Taiwanese cuisine. This recipe is an easy-to-prepare, filling entree that pairs savory pan-fried taro root with soft rice noodles.

Ingredients:

Instructions:

1. Heat the cooking oil in a large saucepan. Add taro and pan fry each side for about 2 to 3 minutes on medium-low head. Then add the dried shrimp and stir fry for an additional minute.
2. Add chicken broth, water and fried soybean curd to the saucepan, as well as pork strips if desired. Heat the saucepan and bring the mixture to a boil.
3. Add rice noodles to the saucepan as well as salt to taste. Cook uncovered on medium-low heat for 10 minutes.
4. Optional – If you decide to include fish fillet pieces, add these now to the mixture and bring the contents of the saucepan to a boil again.
5. Garnish with fried shallots and white pepper. Remove from heat.

What does taro look like?

Taro root is thick, rounded and light purple in color. Here are the two pieces of taro root I used for this recipe.

Where can I buy rice noodles?

Thick rice noodles are available in most Asian grocery stores, but you can also buy them online, though they may be thinner than what I used. This is what a typical package of rice noodles looks like.

What is fried soybean curd?
Fried soybean curd is the fried version of the soft, cheese-like food made by curdling fresh hot soymilk with a coagulant. This is what a package of fried soybean curd looks like.