Taiwanese-style mei fun noodles: A classic stir-fried rice noodle dish with layers of subtle flavors, using vegetables that are easily customizable. Recreate the flavors of Taiwan with perfectly moist rice noodles that aren't drowning in sauce. Enjoy this classic mouthwatering one-pan recipe in just 30 minutes!
1ouncedried shiitake mushroom slicesabout 1 cup (can substitute with 5 whole dried shiitake mushrooms, rinsed). *Already sliced versions will work best to cut down on prep time.
1tablespoondried small shrimpsoaked in hot water for 10 minutes and drained (optional)
2cupsjust boiled water
7ouncesrice vermicelli noodles
3tablespoonscanola oilor other neutral flavor oil, divided
8ouncesfive spice tofualso called marinated bean curd or dry tofu, cut into ¼-inch thick rectangular slices (can substitute: firm-tofu or pork loin)
1small carrotabout 2 ounces, peeled and cut into thin matchsticks
Soak the dried shiitake mushrooms in 2 cups of just boiled water. Place a smaller bowl on top to keep the mushrooms fully submerged. Soak for at least 20 minutes. In the meantime, prepare the other ingredients.
1 ounce dried shiitake mushroom slices, 2 cups just boiled water
Cover the small dried shrimp (if using) in just boiled water and soak for 10 minutes, then drain and set aside.
1 tablespoon dried small shrimp
Once the mushrooms are fully reconstituted, squeeze out the liquid into the same bowl, reserving the liquid to use later. Then, de-stem and thinly slice the mushrooms and set aside.
Pre-soak the rice vermicelli noodles according to the package instructions (usually in warm water until they just turn soft, about 5-10 minutes). Drain and set aside.
7 ounces rice vermicelli noodles
cook
Heat a 12-inch seasoned wok or cast iron pan over medium-high heat until the pan is hot (about 15 seconds for a wok or 2 minutes for a cast iron pan). Add 2 tablespoons canola oil and the tofu slices, season with 1⁄4 teaspoon salt. Stir-fry until lightly brown, about 2 minutes. *If using the dried shrimp, add them before the tofu and cook for 30 seconds, then remove the shrimp from the pan.
3 tablespoons canola oil, 8 ounces five spice tofu
Add the carrots, mushrooms, garlic, and 1⁄4 teaspoon salt. Stir-fry by scooping and flipping the ingredients with your spatula for 1 minute. Add 1 tablespoon canola oil, then the cabbage, bean sprouts, and scallions. Stir-fry for another 30 seconds.
1 ounce dried shiitake mushroom slices, 1 small carrot, 2 cloves garlic, ½ teaspoon Diamond Crystal kosher salt, 8 ounces Taiwanese cabbage, 6 ounces mung bean sprouts, 1 whole scallion
Add 1 cup of the mushroom soaking liquid and 3 tablespoons soy sauce, followed by the softened vermicelli noodles. Stir quickly to combine using tongs or 2 spatulas (add more soaking liquid if the noodles look too dry). Add ground white pepper, sugar, and optional cilantro, and continue to cook while stirring until the liquid is mostly absorbed (1 minute).
1-2 cups liquid from soaking shiitake mushrooms, 3 tablespoons low-sodium soy sauce (Kimlan preferred), ⅛ teaspoon ground white pepper, ½ teaspoon, 2 tablespoons chopped cilantro
Serve family-style.
notes
important note on salt: I use Diamond Crystal kosher salt, which has about half of the sodium compared to other salts. If you're using table salt or sea salt instead, make sure to cut back on the amount by half.Taiwan mei fun noodles:Also called mifen, mei fun, maifun, Taiwanese rice noodles, and sometimes rice vermicelli noodles. There are many different types of rice noodles that might be labeled as "vermicelli," so make sure you're getting thin rice noodles as shown in the photo under the Key Ingredients section. The Tiger brand Taiwan rice noodles or ones that are from Hsin Chu are thinner than the vermicelli or maifun noodles you might find in non-Asian grocery stores. Online, Taiwanese rice noodles are also sometimes labeled as "Taiwan Hsin Chu rice noodles" (新竹米粉) after the city in Taiwan where they're made. They can also be found at local Taiwanese, Chinese, Japanese, and Korean grocery stores (such as 99 Ranch, Mitsuwa, Marukai, Tokyo Central, H Mart, etc.). Check the ingredients to make sure you're not picking up the "mung bean" noodles by mistake.dried shiitake mushrooms:Already sliced versions will work best to cut down on prep time. You can find them at your local Asian grocery store and some general grocery stores. They're available at 99 Ranch Markets or online at Weee! (affiliate link) or possibly through Instacart.five spice tofu:Also called bean curd. These can be found at your local Asian grocery store or online, in the refrigerated section where other tofu products are located. Usually, they are vacuum-packed in plastic packaging. small dried shrimp:Although optional, including it will add a subtle umami layer to this dish that will take it to the next level. They can also be found at your local Asian grocery store or online in the refrigerated section. They are usually in plastic packaging that is around the size of a journal notebook.substitutions:
vegan and vegetarian - leave out the dried shrimp to make this dish vegetarian and vegan
gluten-free - use asoy sauce that's brewed without wheat like the ones at Yun Hai or opt for tamari.
meat option - Instead of bean curd or tofu, you can use shredded or thin strips of pork loin.
tofu - five spice tofu can be substituted with drained firm tofu. Firm tofu won't be as sturdy as bean curd, so you'll need to stir more gently when cooking this dish.
Taiwanese cabbage - you can use green cabbage (or buy already shredded cabbage to save on prep time!) or thinly sliced napa cabbage.
storage:Refrigerate any leftovers in covered containers. This dish also works well for a couple days of meal prep. Allow individual portions to fully cool before placing them in the fridge.Reheat in the microwave, covered, for 30 seconds to 1 minute or in a preheated steamer for about 2 minutes until fully heated but not soggy yet. freezing: I don’t recommend freezing this dish since the texture of the noodles and vegetables will change.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.