Taiwanese Stir Fried Rice Noodle: Chow Me Fun (台式炒米粉)

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more affordable.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar flavor profile with less sodium.

cooked protein (chicken, shrimp, or tofu)

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh is a nutritious plant-based protein, while chickpeas are budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often less expensive.

Bring a pot of water to a boil and soak rice noodles for 6 to 8 minutes.

Drain the water and cut the noodles into shorter strings with kitchen scissors.

Reconstitute dried shiitake mushrooms in water for 30 minutes to an hour; save the mushroom water.

Slice the soaked mushrooms into thin strips.

Soak dried shrimp in water for half an hour and chop coarsely.

Cut the carrot into thin strips and chop the cilantro.

In a wok, add 2 tbsp of oil and sauté sliced shallot until fragrant.

Add mushrooms and stir together; add mushroom water if the mixture is too dry.

Add dried shrimp and stir everything together.

Pour 2 tbsp of soy sauce into the wok and stir fry until fragrant.

Add ground pork and stir until no longer pink; set aside.

In a clean wok, add 1 tbsp of oil and sauté the carrot; add mushroom water if too dry.

Add rice noodles and half of the sautéed pork mixture; toss together using chopsticks.

Add mung bean sprouts and mix well.

Combine the rest of the sautéed pork into the noodles; add 1 tbsp of soy sauce and extra mushroom water.

Sprinkle with salt to taste and ensure everything is heated evenly.

Transfer to a large plate and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens