These Taiwanese Fried Rice Noodles 台灣炒米粉 (Táiwān chǎo mǐfěn) are perfect for sharing family style. Easy to prepare in 40 minutes, this homestyle noodle dish is satisfying and delicious!
Here's how my grandma usually makes this popular Taiwanese noodle dish, although what's great about it, is that you can use any type of leftover meat and veggies you have in the fridge! The noodles are inexpensive and easy to prepare in big batches making it ideal for potlucks and hungry eaters!
Tip: If you have leftover rotisserie chicken, you can add this in place of the pork.
For the full preparation method and instructions, watch the YouTube video tutorial here.
Start by soaking the rice noodles in warm water until soft. Depending on the brand, this can be anywhere from 10-20 minutes.
Soak the dried shrimp and shiitake mushrooms in warm water for 30 minutes (or longer is fine). Reserve the water for cooking.
Clean and cut your onions, Taiwanese cabbage, and other vegetables of your choice.
Slice the pork into thin strips and marinate with the corn starch, soy sauce, and oil. Set aside for at least 15 minutes to marinate.
Prepare the sauce thickener in a separate small bowl and combine well with cold or room temperature water.
Drain the rice noodles and prepare a wok for cooking.
Stir-fry the eggs and set aside. Stir- fry the vegetables with a bit of the shrimp/mushroom water and set aside. Stir-fry the pork until 70% done.
Add in the rice noodles and remaining ingredients. Add the shrimp/mushroom water to help soften the noodles. Finally add in the soy sauce and continue cooking until done.
Serve with cilantro for garnish and a side of black vinegar if desired.