Taiwanese Fried Rice Noodles
All the measurements here are pretty much to taste, some people like more pork, some less, some more soy sauce, some less, etc.
Ingredients
Serves: 4
- 220g thinly sliced pork loin
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1 teaspoon white pepper
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon cornflour
- 4 dried Chinese black mushrooms
- 200g rice vermicelli
- 1/4 cup vegetable oil, divided
- 2 eggs, beaten
- 1/4 clove garlic, minced
- 1 tablespoon dried baby prawns
- 3 carrots, cut into matchsticks
- 1/2 onion, chopped
- 3 cups bean sprouts
- 4 leaves Chinese cabbage, thinly sliced
- 1 pinch salt to taste
- 3 sprigs fresh coriander for garnish
Directions
Preparation:35min ›
Cook:15min ›
Ready in:50min
- Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder and cornflour. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
- Heat 1 tablespoon of the vegetable oil in a wok or large frypan over medium heat. Pour in the eggs and cook until firm, flipping once, to make a pancake. Remove the egg pancake and allow to cool, then thinly slice and place into a large bowl.
- Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried prawns and cook until the prawns become aromatic, about 20 seconds. Next, add the pork along with the marinade and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion and cook until the carrots begin to soften, about 3 minutes.
- Finally, add the bean sprouts, Chinese cabbage and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
- Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with coriander to serve.
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Reviews and Ratings
Global Ratings:
(31)
Reviews in English (26)
Delicious! I had to adjust the recipe though, since I am vegetarian. I used tofu instead of pork, marinating it according to the recipe, and I omitted the shrimps. It was easy to do, not too long and very flavorful. There's a lot of veggie and meat compared to the noodles, but I liked it that way. Do not omit the 5 spice powder: it really make the dish. If you don't have any, you can make your own by grinding 2 star anise with 1/2 tsp whole fennel seeds and 1/2 tsp whole cloves, then adding 1 tsp ground cinnamon and 1/4 tsp pepper. One last thing: it makes four generous servings, but it's so good that you may find yourself eating more than you should! Thanks Tina, I'll make it again. - 01 Mar 2009 (Review from Allrecipes USA and Canada)
I've made this a couple of times,with different noodles. rice and mung bean, I like the rice better thicker. with that said you can play with it,adding as much or as little stuff you like. Don't forget the dried shrimp though it is critical. I also made with 8 oz noodles and 6 oz noodles unless you really really like alot of noodles use the 6 oz. It's hard to mix in the noodles but be patient and gentle - 01 Dec 2010 (Review from Allrecipes USA and Canada)
I finally made this after having it in my recipe box forever. I agree that the five-spice powder makes the dish. I had issues with my noodles. After soaking for 10 minutes they were still crunchy. So I dont know if the rice noodles I bought were strange or something. I tried soaking them in hot water for 15 minutes and they were still pretty "el dente". I did like this dish, it makes A LOT. I added some siracha for some heat. Thanks for a great recipe - 18 Jul 2010 (Review from Allrecipes USA and Canada)
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