adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tsao Mi Fun (Taiwanese Fried Rice Noodles)
0 Likes
Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Taiwanese stir-fried pork and vegetable rice vermicelli.
Ingredients:
  • 0.5 pound thinly sliced pork loin
  • 0.25 cup soy sauce
  • 0.25 cup rice wine
  • 1 teaspoon white pepper
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon cornstarch
  • 4 dried Chinese black mushrooms
  • 1 (8 ounce) package dried rice vermicelli
  • 0.25 cup vegetable oil, divided
  • 2 eggs, beaten
  • 0.25 clove garlic, minced
  • 1 tablespoon dried small shrimp
  • 3 carrots, cut into matchstick strips
  • 0.5 onion, chopped
  • 3 cups bean sprouts
  • 4 leaves napa cabbage, thinly sliced
  • salt to taste
  • 3 sprigs fresh cilantro for garnish
Instructions:
  • In a mixing bowl, combine pork with soy sauce, rice wine, white pepper, five-spice powder, and cornstarch. Mix well and marinate. Soak mushrooms in cold water for 20 minutes, discard stems, and slice thinly. Soak rice vermicelli in cold water for 10 minutes, then set aside.
  • Start by heating 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Then pour in the eggs and cook until firm, flipping once to make a pancake. Once cooked, set aside to cool, thinly slice, and place into a large bowl. Next, heat 2 more tablespoons of vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp and cook until aromatic, about 20 seconds. Add the pork along with the marinade, and cook until no longer pink, about 4 minutes. Stir in the carrots and onion, cooking until the carrots start to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes. Combine the pork mixture with the eggs in the bowl. Wipe out the wok and return it to the stove over medium-high heat.
  • In the wok, heat the rest of the vegetable oil and add the drained rice vermicelli noodles. Sauté until noodles soften, then mix in the cooked pork. Transfer to a serving bowl and sprinkle with fresh cilantro before serving.

Similar Recipes