Taiwanese Rice Noodles Recipe (炒米苔目)

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce offers a similar umami flavor while being vegetarian.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while spaghetti is more accessible.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor, while canola is often less expensive.

bean sprouts

🥗Healthier: broccoli sprouts

💰Cheaper: cabbage

Broccoli sprouts are nutrient-dense, while cabbage is budget-friendly.

Dice the skinless pork belly and set it aside.

Slice shallots thinly, soak dried shiitake mushrooms and slice them thinly.

Mince the garlic and cut open a few Thai bird-eye chilies.

Slice the stem part of the baby bok choy smaller and cut the leaves in half.

Rinse a handful of bean sprouts.

Combine the soy sauce, oyster sauce, dark soy sauce, and XO sauce, and set it aside.

Heat up your wok and stir the diced pork belly over medium heat to render the fat out. Remove the pork from the wok and leave the oil behind.

Turn the heat back on medium. Use the oil to fry the shallots until golden. Add the minced garlic and stir until golden.

Add the sundried baby shrimp, shiitake mushroom slices, and Thai bird-eye chilies. Stir for a couple of minutes.

Add the stem part of the baby bok choy and cook until slightly soft.

Add the noodles, fried pork belly, bean sprouts, and the leaf part of the baby bok choy. Pour in the sauce and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens