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Mi Fen, Taiwanese Rice Vermicelli Stir fry, Square
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Mi Fen (Taiwanese Rice Vermicelli Stir fry, 炒米粉)

These springy and chewy rice vermicelli noodles are packed with flavor! It includes a generous amount of meat and vegetables for a light yet filling meal.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Taiwanese
Keyword: mee fun, mi fen, pan-fried rice noodles, rice vermicelli stir fry, vermicelli noodle stir fry
Servings: 4 servings
Calories: 380kcal

Ingredients

Pork

  • 1/2 lb pork ~225 grams, thinly sliced (or beef/chicken)
  • 1 tsp soy sauce
  • 1 tsp Shaoxing wine optional
  • 1 tsp cooking oil
  • 1 tsp cornstarch

Noodles

  • 1/2 package thin dried rice noodles around 1/2 lb
  • 6 dried shiitake mushrooms
  • 2 shallots or 1/2 an onion thinly sliced
  • 2 carrots julienned
  • 1/2 lb cabbage thinly sliced (**Note 1)
  • 1/4 cup soy sauce
  • 1 tsp white pepper adjust to taste
  • 2 green onions thinly sliced
  • cilantro optional

Instructions

Prep the ingredients

  • Pork: Add the soy sauce, wine, oil, and cornstarch to the sliced pork. Mix everything together thoroughly to combine and set aside.
  • Mushroom: Reconstitute the dried shiitake mushroom in hot water until fully hydrated (~10 min). Drain and squeeze out the extra water, making sure to reserve the soaking water. Slice the mushroom into thin strips.
  • Noodles: Bring a pot of water to a boil and add the rice noodles. Let them boil for about a minute. Then, drain the noodles, place them in a bowl, and cover to let the residual heat cook the noodles through. **Note 2 & 3

Cook

  • In a large pan or wok, heat up some oil over medium-high heat. Add the sliced mushroom and dried shrimp. Stir fry until fragrant and lightly browned.
  • Add the shallot/onion and cook until translucent and wilted.
  • Add the marinated pork and stir-fry until it is completely cooked through.
  • Add the cabbage, carrot, soy sauce, and white pepper. Stir fry until wilted and tender.
  • Add soaked vermicelli noodles and 1 cup of the reserved shiitake mushroom soaking water. (If you don't have enough water, you can also add vegetable/chicken/pork stock).
  • Reduce the heat to medium. Use tongs or 2 pairs of chopsticks/spatulas to toss and incorporate the noodles well.
  • Stir-fry until all of the liquid is absorbed. If the noodles are too dry, you can add more reserved mushroom water/stock.
  • Turn off the heat and mix in the spring onions and cilantro. Adjust the seasoning to taste and serve.

Notes

  1. Taiwanese cabbage: The type of cabbage typically used is Taiwanese cabbage, which is flatter than the ones found in western markets. The leaves are also thinner and crisper. However, if you cannot find Taiwanese cabbage, a regular cage will work just as well.
  2. Cooking the vermicelli noodles: The vermicelli noodles are blanched in boiling water for a minute before steaming in a closed container to finish cooking. This method helps make the noodles 'qq' (Taiwanese word for chewy/springy).
  3. Cutting the vermicelli noodles: Depending on the brand of your vermicelli noodles, they can be very long. Feel free to cut the noodles into shorter pieces with kitchen shears after blanching them.