Irresistibly Easy Taiwanese Rice Noodles (30-Minute Stir Fry)

A Flavorful Journey to Taiwan

Taiwanese Rice Noodles, locally known as "Chao Mi Tai Mu," is a dish that resonates with the heartbeats of the bustling night markets in Taiwan.

These noodles, often homemade, are a testament to the rich culinary heritage of Taiwan.

Their thick and chewy texture, combined with a medley of ingredients, offers a burst of flavors that are both comforting and invigorating.

Ingredients

For the Noodles

• Taiwanese Rice Noodles (500 grams cooked weight), pre-boiled, slightly undercooked

For the Meat

• Skinless Pork Belly (226 grams)

For the Stir-Fry

• Shallots (3, sliced thinly)
• Sundry Baby Shrimp (2 tbsp, optional), for that extra seafoody umami kick
• Minced Garlic (1 tbsp)
• Dried Shiitake Mushrooms (around 5, soaked)
• Bean Sprouts (A handful)
• Thai Bird Eye Chilies (3-5, to taste)
• Baby Bok Choy (2-3), chopped, sparate the stems and leaves

For the Stir-Fry Sauce

• Soy Sauce (1.5 tbsp)
• Oyster Sauce (1.5 tbsp)
• XO Sauce (1 tbsp), or replace with the same amount of oyster sauce
• Dark Soy Sauce (2 tsp), for color

Let's Make the Dish!

1. Prepare all ingredients before starting.
2. Pre-boil your noodles or cook according to packet instructions. Slightly undercook them as we will finish them off in the wok.
3. Heat the wok over medium heat. Add the diced pork belly, stirring to render the fat.
4. Once golden brown, remove the pork, leaving the oil behind.
5. Fry the shallots in the oil until they turn golden brown. Add more oil as needed so the shallots don't burn.
6. Add the minced garlic, followed by the baby shrimp, shiitake mushrooms, and chilies.
7. Introduce the bok choy stems, cooking until slightly soft.
8. Add the noodles, pork, bean sprouts, bok choy leaves, and the sauce.
9. Stir well, ensuring the noodles don't stick to the wok. If they do, a splash of water can help.
10. Once everything is well-mixed and heated, serve hot! Avoid cooking for too long or the noodles will end up mushy.

Nutrition Breakdown

Assuming a serving size of around 250g, each serving will have:

• Calories: 450
• Carbohydrates: 65g
• Cholesterol: 50mg
• Fat: 15g
• Protein: 20g
• Saturated Fat: 5g
• Sodium: 800mg
• Sugar: 3g
• Trans Fat: 0g
• Unsaturated Fat: 8g

Please note these values are just estimates and should not be used for medical purposes.

A Perfect Pairing

Taiwanese rice noodles go hand-in-hand with a fresh cucumber salad or steamed broccoli. The crisp, light sides perfectly balance the rich, savory noodles.

Ingredient Swaps

Can't find Bok Choy? Feel free to replace it with any leafy green like spinach or kale.

If you can't get a hold of XO sauce, replace it with the same amount of oyster sauce.

Feel free to use any type of mushrooms avaialble to you instead of Shiitake.

Replace bean sprouts with carrots or any other vegetables you prefer.

Tips to Enhance Your Dish

• Always pre-boil the noodles to ensure they retain their texture.
• If using lean pork, add more cooking oil or butter to compensate for the reduced fat.
• For a vegetarian version, replace pork with tofu and use vegetarian sauces.

FAQs

Why are the noodles pre-boiled?

Pre-boiling ensures they retain their texture during the stir-fry, preventing them from becoming mushy.

How can I store leftover Taiwanese Rice Noodles?

Store leftovers in an airtight container in the fridge. They'll last for 3-4 days, however, the shelf life might be shorter if you are using beansprouts.

Can I use other types of meat?

Absolutely! You can use chicken, beef, or even shrimp.

What's the difference between soy sauce and dark soy sauce?

Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It's used for its rich color and deep flavor.

Can I make this dish spicy?

Of course! Add more chili flakes or a dash of hot sauce.