Taiwanese Stir-Fried Rice Noodles (Tsao Mi Fun or Tsa Bihun)
- camissonia
- Nov 18
- 1 min read
Taiwanese stir-fried rice noodles are a staple in Taiwanese cuisine and my grandmother Ah-ma made what I think, in my totally biased opinion, is the best ever rendition of this dish, although my mom's does come in at a very close second. The key ingredients, along with the rice noodles, are shredded green cabbage, onion, scallions, garlic, carrots, shiitake mushrooms, dried shrimp, fried shallots, pork, soy sauce, sesame oil and white pepper. My version incorporates all of the traditional ingredients but is less heavy-handed on the oil component.
1
Note on the sauce:
*Rice noodle sticks are readily available in most Asian markets. Buy a Taiwanese brand for this dish if you can find it.
2
Note on the sauce:
**Dried shrimp are available in most Asian markets and online.
Notes
1
Place the rice noodles in a large bowl and cover with very hot water. Let soak 20-30 minutes until softened; drain in a colander and rinse with cool water; set aside.
2
In the meantime, place the dried shrimp and shiitake mushrooms in separate bowls, cover with hot water and let soak for 30 minutes or until rehydrated.
3
Drain and remove the mushrooms to a chopping board (reserve the soaking liquid), cut off the stems, and slice the caps into thin slices.
Drain the shrimp, remove to a chopping board, and coarsely chop; set aside.
Prep the vegetables; set aside.
4
Add the marinade ingredients to the pork strips, combine well, cover with plastic wrap and place in the refrigerator for about 30 minutes.
5
Add 3 tbsp vegetable oil to a large wok or sauté pan and heat over medium high heat. Add the onion and garlic and sauté for 20-30 seconds. Add the pork and continue cooking until the pork is just cooked through, about 1-2 minutes.
6
Add the cabbage, carrots, bean sprouts, scallions, dried shrimp, shiitakes, and fried shallots. Stir-fry for 1-2 minutes or until the cabbage has started to wilt.
7
Add 2 cups of the reserved shiitake mushroom soaking liquid, stir well, and cook for 1 minute.
Add the noodles and toss to combine. Season with 1 tsp. salt, 3 tbsp soy, 1 tbsp sesame oil, and 1 tsp white pepper; continue cooking until most of the liquid has evaporated (another 1-2 minutes).
8
Plate and garnish with a bit of sliced scallion and cilantro and serve with Sriracha or other Chinese chili garlic sauce and black vinegar on the side.
Instructions
16-oz rice noodle sticks (maifun)*
1 lb boneless pork chops or shoulder cut into thin strips
1 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
1 tsp cornstarch
Pork Marinade
1 large carrot julienned (use a mandolin if you have one)
1 small head green cabbage shredded (about 2 cups)
1 small onion thinly sliced
2 cups bean sprouts
3 scallions cut thinly along the bias into 1" sections
2 cloves garlic minced
Vegetables
3 tbsp fried shallots
3 tbsp dried shrimp**
8 dried shiitake mushrooms
2 cups reserved shiitake mushroom soaking liquid
1 tsp kosher salt
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp white pepper
3 tbsp vegetable oil
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Taiwanese Stir-Fried Rice Noodles (Tsao Mi Fun or Tsa Bihun)
Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min
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