Can I use chicken instead of pork in this recipe?

Yes! Ground chicken or turkey makes a great substitute for pork mince. Just cook it the same way until lightly browned.

What’s the best noodle type for this dish?

Thick Taiwanese rice noodles or ho fun rice noodles work best. You can also use flat rice noodles found in most Asian supermarkets.

How can I make it vegetarian?

Replace pork with tofu or mushrooms and use vegetarian oyster sauce or soy sauce only. It’s just as delicious and protein-rich.

How do I prevent rice noodles from sticking together?

Rinse the noodles under cold water after boiling or soaking, toss them lightly in oil, and only add them once your wok is hot and well-oiled.

Is this recipe good for meal prep?

Absolutely. Store portions in airtight containers in the fridge for up to 3 days. Reheat in a pan with a splash of water or soy sauce to refresh.

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

Name: Irresistibly Easy Taiwanese Rice Noodles (30-Minute Stir Fry)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 grams Taiwanese Rice Noodles (pre-cooked); 225 grams Pork mince (used instead of pork belly); 1 piece Red onion (thinly sliced, used instead of scallions); 1 tablespoon Minced garlic; 5 pieces Brown mushrooms (used instead of dried shiitake mushrooms); Bean sprouts (A handful); Chilli flakes (used instead of bird's eye chilies); 2 pieces Baby bok choy; 1.5 tablespoons Soy sauce; 1.5 tablespoons Oyster sauce (use 2 tbsp if skipping XO sauce); 1 tablespoon XO sauce (optional); 2 teaspoons Dark soy sauce

Make a quick, flavorful Taiwanese-style stir-fried rice noodle dish with pork, vegetables, and a savory soy-based sauce. A delicious 30-minute dinner that’s better than takeout!

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!

Prepare all ingredients before starting.
Pre-boil your noodles or cook according to packet instructions. Slightly undercook them as we will finish them off in the wok.
Heat the wok over medium heat. Add the diced pork belly, stirring to render the fat.
Once golden brown, remove the pork, leaving the oil behind.
Fry the shallots in the oil until they turn golden brown. Add more oil as needed so the shallots don't burn.
Add the minced garlic, followed by the baby shrimp, shiitake mushrooms, and chilies.
Introduce the bok choy stems, cooking until slightly soft.
Add the noodles, pork, bean sprouts, bok choy leaves, and the sauce.
Stir well, ensuring the noodles don't stick to the wok. If they do, a splash of water can help.
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.