What ingredients in OUG Seafood Pork Noodles create a less porky taste?

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The OUG Seafood Pork Noodles achieve a less porky taste through the inclusion of specific seafood elements.

The OUG Seafood Pork Noodles distinguish themselves by incorporating squid and prawns into the dish. These seafood additions are key to creating a broth that is described as supremely sweet, rather than intensely porky. Cabbage is also a component of this noodle preparation.
Seafood's Sweetening Effect

The presence of squid and prawns in the OUG Seafood Pork Noodles significantly influences the broth's flavour profile. These ingredients impart a natural sweetness, which contrasts with the more robust, pork-centric taste found in conventional pork noodle broths. This distinct sweetness is a defining characteristic of the dish, making it appealing to those who may find traditional pork noodles too rich.
Broth Composition

The resulting broth from the OUG Seafood Pork Noodles is a clear, golden-brown liquid. Its sweetness is amplified by the combination of pork slices, liver, and lightly cooked minced pork alongside the seafood. This careful balance of ingredients ensures the broth offers a nuanced flavour that is both sweet and less intensely porky, as intended by the preparation.
Cabbage as a Complementary Ingredient

Beyond the primary flavour components, cabbage is also included in the OUG Seafood Pork Noodles. While not directly contributing to the reduced porky taste, the cabbage adds textural variety and a subtle freshness to the overall dish, complementing the sweet broth and various proteins.

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What ingredients in OUG Seafood Pork Noodles create a less porky taste?

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