Taiwanese Stir-Fried Rice Noodles, Made at Home

Taiwanese stir-fried rice noodles, often called chao mi fen, are thin rice vermicelli tossed with pork, vegetables, mushrooms, and a savory soy-based seasoning. This home-style Taiwanese dish gets its appeal from springy noodles, tender cabbage, and the fragrant combination of shiitake, garlic, and white pepper.

Ingredients

8 oz (225 g) dried thin rice vermicelli
6 oz (170 g) ground pork
2 tbsp (12 g) dried shrimp, rinsed; optional but traditional in many versions
5 oz (140 g) fresh shiitake mushrooms, stems removed and caps thinly sliced
3 cups (210 g) thinly sliced green cabbage
1 cup (110 g) carrot, cut into fine matchsticks
2 medium shallots, about 2 oz (60 g), thinly sliced
2 garlic cloves, about 0.2 oz (6 g), finely chopped
2 tbsp (30 ml) regular soy sauce
1 tsp (5 ml) dark soy sauce, optional, for a deeper color
1 tbsp (15 ml) rice wine or Shaoxing wine; use water if you prefer to cook without wine
½ cup (120 ml) low-sodium chicken broth or water
1 tsp (4 g) granulated sugar
½ tsp (1 g) ground white pepper
2 tbsp (30 ml) neutral oil, such as canola or peanut oil
¼ tsp (1.5 g) fine salt, or to taste, depending on the saltiness of your broth and soy sauce
2 scallions, about 1 oz (30 g), thinly sliced, for serving

Instructions

Soak the noodles. Put the dried vermicelli in a large bowl and cover with comfortably warm water, not boiling water. Soak for 8 to 10 minutes, or follow the package if it specifies a different soaking time. The strands should bend without snapping but still feel a little firm in the center; they will finish cooking in the pan. Drain thoroughly. If the noodles are very long, snip them once or twice with clean kitchen scissors so they are easier to toss and serve.
Prepare the vegetables and seasoning. While the noodles soak, slice the mushrooms, cabbage, carrot, shallots, and scallions, and chop the garlic. In a small bowl, stir together the regular soy sauce, dark soy sauce if using, rice wine, broth, sugar, and white pepper. Keep the drained noodles, vegetables, pork, dried shrimp, and sauce close to the stove: stir-frying moves quickly once the pan is hot.
Brown the pork and shrimp. Heat a large wok or wide, heavy skillet over medium-high heat. Add 1 tablespoon (15 ml) of the oil, then add the ground pork and dried shrimp. Break the pork into small pieces and cook for about 4 to 5 minutes, stirring often, until no pink remains. Check the thickest clumps with a food thermometer: USDA FSIS safe minimum temperature for ground pork is 160°F (71°C). If the pan is crowded or the pork releases a lot of liquid, keep cooking until the liquid evaporates and the meat begins to brown. Transfer the pork and shrimp to a plate, leaving any rendered fat in the pan.
Stir-fry the vegetables. Add the remaining 1 tablespoon (15 ml) oil to the pan. Add the shallots and mushrooms and stir-fry for 2 minutes, until the mushrooms start to soften. Add the garlic and carrot; cook for 30 seconds, stirring so the garlic does not scorch. Add the cabbage and stir-fry for another 2 to 3 minutes, until it has softened slightly but still has some bite. If the pan is small, cook in batches rather than piling the vegetables high; a crowded pan steams them and makes it harder to get an even stir-fry.
Toss the noodles with the sauce. Return the pork and dried shrimp to the pan. Add the drained noodles and pour the sauce mixture over them. Use tongs or two spatulas to lift and turn the noodles, distributing the vegetables and pork without crushing the strands. Cook for 2 to 4 minutes, tossing frequently, until the liquid has mostly been absorbed and the noodles are hot and tender. If they still feel firm or the pan looks dry before they are ready, add warm water 1 tablespoon (15 ml) at a time and keep tossing. If they seem wet, continue cooking uncovered for another minute or two.
Season and serve. Taste a noodle and adjust with the measured salt if needed; the dried shrimp and soy sauces can already contribute plenty of salt. Scatter the scallions over the top and serve immediately while the noodles are hot and loose. Keep the pan moving for a final few seconds if the strands start to stick together as you portion them.

Tips

Choose thin vermicelli, not wide rice sticks. Thin rice noodles soften quickly and are typical for this style of stir-fry. Package names vary, so check that the noodles are fine strands. If using thicker noodles, follow their soaking directions and expect to adjust the finishing time; they need longer to soften and may require extra liquid.
Do not soak until fully soft. Warm water makes dried vermicelli flexible, but soaking it until it is already tender can leave it mushy after stir-frying. Start checking at 8 minutes. If your brand softens faster, drain it early; if it remains brittle, give it another minute or two.
Use a substitute for dried shrimp if needed. Dried shrimp add a salty, savory seafood note common in many Taiwanese home-style versions. Leave them out for a milder dish, or add 1 teaspoon (5 ml) fish sauce to the sauce for some savory depth. For a vegetarian version, use extra mushrooms and vegetable broth instead; the result will be less seafood-like but still flavorful.
Keep the pan hot, but do not burn the garlic. A wok is useful but not essential; a broad skillet gives the noodles room to toss. If the ingredients begin sticking, lower the heat briefly and add a spoonful of water rather than pouring in extra oil. Have everything ready before cooking, since the pork and vegetables move from browned to overcooked quickly.

Serving Suggestions

Serve the noodles straight from the wok as a main dish, with the scallions as a fresh finish. For a meal with more variety, pair them with a simple cucumber salad, blanched greens dressed with a little soy sauce, or a light soup. These sides add freshness without competing with the seasoned noodles. A small dish of chili oil or sliced fresh chili is easy to offer at the table for anyone who wants heat; keep it separate so the base recipe stays mild.

The recipe makes four generous portions, or more if served alongside several other dishes. If you are serving a group, transfer the noodles to a warmed platter rather than leaving them in the hot wok, where they can continue cooking and dry out. Set out serving tongs so guests can lift the strands instead of compressing them with a spoon.

Variations

Make it without pork: Replace the ground pork with 8 oz (225 g) extra-firm tofu, pressed and crumbled, or add 4 oz (115 g) more sliced shiitake. Brown tofu in the first tablespoon of oil, then continue with the recipe. Tofu does not need the ground-pork temperature check, but it should be hot throughout before serving.

Add another protein: Thinly sliced chicken, pork, or beef can stand in for the ground pork. Cook poultry to 165°F (74°C), measured with a food thermometer; cook whole cuts of pork or beef to 145°F (63°C) and let them rest for 3 minutes. Slice whole cuts thinly so they cook quickly, and avoid crowding the pan. For shrimp, cook until opaque and at least 145°F (63°C).

Adjust the vegetables: Bean sprouts, sliced celery, or a small amount of thinly sliced bell pepper can replace some of the cabbage or carrot. Keep the total vegetable volume close to the recipe amount so the noodles still have room to fry. Add quick-cooking vegetables near the end, and use firm vegetables in place of the carrot only if they are sliced thin enough to soften in a few minutes.

Make a vegetarian version: Omit the pork and dried shrimp, use vegetable broth, and add extra shiitake or crumbled tofu. A teaspoon of soy sauce beyond the listed amount can help replace some of the saltiness, but taste before adding it. The mushrooms bring an earthy flavor, though the finished noodles will be less savory and oceanic than a version made with dried shrimp.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The noodles may firm up as they chill, and vegetables will soften somewhat, but the dish reheats well. For longer storage, freeze in a suitable airtight container for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. The texture may be softer after freezing.

Reheat only the portion you plan to eat. In a skillet, add the noodles with 1 to 2 tablespoons (15 to 30 ml) of water, cover briefly to loosen them, then toss over medium heat until steaming hot throughout. A microwave also works: cover loosely, add a splash of water, and stir halfway through heating. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a large portion. Do not leave cooked noodles at room temperature for more than 2 hours.

Frequently Asked Questions

Are Taiwanese stir-fried rice noodles the same as Singapore noodles?
They are different dishes. Taiwanese-style chao mi fen is commonly made with thin rice vermicelli, pork or another protein, vegetables, and a soy-based seasoning. Singapore noodles are typically seasoned with curry powder and are a separate noodle preparation; despite the name, they are not simply another name for this Taiwanese dish.

Can I soak the rice noodles ahead of time?
For the best texture, soak them shortly before stir-frying, then drain them well. If you need to get ahead, you can soak and drain them a few hours in advance, cover, and refrigerate them. Separate the strands gently before they go into the wok, and use them that day rather than letting softened noodles sit overnight.

Why did my rice noodles break or turn mushy?
They may have soaked too long, been boiled instead of soaked, or been stirred too roughly after becoming tender. Follow the package guidance and drain them when they are flexible but still slightly firm. Toss by lifting and turning with tongs or two spatulas, and add the sauce gradually enough that the noodles can absorb it without sitting in excess liquid.

What can I use instead of Shaoxing wine?
Rice wine or dry sherry can be used in the same quantity. If you would rather leave out alcohol, use water as listed; the dish will lose a little of the wine’s aroma but will still be well seasoned. Do not substitute sweet cooking wine without reducing the sugar, since it can make the sauce noticeably sweeter.

Do I need a wok to make this recipe?
No. A large, wide skillet works well as long as it gives you enough room to toss the noodles. If your skillet is small, cook the vegetables in two batches and combine everything when adding the noodles and sauce. A smaller pan filled to the rim traps steam, making the vegetables watery and the noodles harder to separate.

Can I leave out the dried shrimp?
Yes. Dried shrimp are optional, though they contribute a distinctive savory flavor. Leave them out for a milder version, or replace them with extra shiitake mushrooms or tofu. If you use fish sauce instead, add just a little at first and taste before adding salt because it is concentrated and salty.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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