Taiwanese Pan-Fried Rice Noodles Recipe

By
Cathy Erway
Cathy Erway is a contributing writer at Serious Eats.
Cathy Erway
Cathy Erway is an award-winning food writer, author, blogger, and podcast host based in Brooklyn.  She contributes to The Huffington Post, The New York Times, TASTE Cooking, Eater, Saveur, Serious Eats, and Food & Wine, among other publications.  
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Updated Aug. 29, 2018
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Thin rice noodles are pan-fried with pork and slivered vegetables. Cathy Erway

Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth.

Why this recipe works:

  • Home cooks can control flavor by adjusting amount of white pepper, black vinegar, and soy sauce.
  • If desired, this dish can be made vegetarian by omitting pork and substituting vegetable stock.

Note: Look for black vinegar and Taiwan-made rice noodles, often labeled "Hsinchu Rice Noodles", in Asian groceries. Otherwise, use the thinnest type of dried Asian rice noodle you can find.

Recipe Facts

Active: 20 mins
Total: 45 mins
Serves: 4 to 6 servings

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Ingredients

  • 1/2 pound boneless pork shoulder, cut into thin 2-inch strips

  • 1/2 teaspoon cornstarch

  • 1/4 cup plus 1 teaspoon soy sauce (or more to taste)

  • 1 teaspoon sesame oil

  • 6 to 8 dried shiitake mushrooms

  • 1/2 pound very thin dried rice noodles (see notes)

  • 3 tablespoons vegetable or peanut oil

  • 1 large carrot, julienned (about 1 cup)

  • 1 cup bamboo shoots from one (15-ounce) can, rinsed and julienned

  • 2 cups pork stock (or substitute with chicken or vegetable stock or low-sodium broth), warmed

  • 1/4 teaspoon ground white pepper (or more to taste)

  • Kosher salt

  • 2 tablespoons black vinegar (or more to taste; see notes)

  • 2 to 3 scallions, white and light green parts only, thinly sliced

Directions

  1. Combine pork, cornstarch, 1 teaspoon soy sauce, and sesame oil in a medium bowl and mix thoroughly. Cover and chill for at least 20 minutes, or up to overnight.

  2. Meanwhile, cover dried shiitake mushrooms with warm water and let stand until soft throughout, about 20 minutes. Squeeze excess water out of mushrooms and trim off their stems. Slice thinly and set aside. (The soaking liquid may be reserved for making soups, stocks, or braises.)

  3. Cook rice noodles according to the instructions on the package. Drain and set aside.

  4. Add 1 tablespoon vegetable oil to a large wok or skillet and heat over high heat until shimmering. Add pork and cook, stirring, until no longer pink, about 2 minutes. Remove from pan and set aside.

  5. Add remaining 2 tablespoons oil to same wok or skillet and heat over high heat until shimmering. Add mushrooms, carrots, and bamboo shoots, along with a pinch of the salt. Cook, stirring occasionally, for 1 minute. Return the pork to the pan.

  6. Pour in warm stock and remaining 1⁄4 cup of soy sauce and bring to a boil. Add rice noodles and stir to combine. Stir in white pepper, season with salt, and cook, stirring frequently, until stock is mostly absorbed, about 2 minutes. If desired, add extra soy sauce, salt, or white pepper to taste. Remove from heat and sprinkle in black vinegar; toss to combine. Garnish with scallions and serve immediately.

Special equipment

Large skillet or wok

This Recipe Appears In

Nutrition Facts (per serving)
281 Calories
11g Fat
36g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 281
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 12%
Cholesterol 12mg 4%
Sodium 994mg 43%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 9g
Vitamin C 3mg 14%
Calcium 36mg 3%
Iron 1mg 7%
Potassium 401mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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