The Dishes

Taiwanese Fried Vermicelli (台式炒米粉)

Prep time: | Cook time: | Serves 2

  • 1 pack of Taiwanese Rice Vermicelli (Mifen)
  • 5-6 dried shiitake mushrooms
  • A small handful of dried black fungus
  • 1 pack of Five-spiced hard tofu, sliced lengthways
  • 300 g of Pumpkin cut into finger size
  • A handful of cabbage roughly chopped
  • 1 red shallot – finely diced
  • 2 cloves of garlic – finely chopped
  • Cooking oil
  • Fried shallot
  • 2 tbs Soy sauce
  • 1 tbs Rice wine
  • White pepper to taste
  1. Place the dried black fungus and shiitake mushrooms in boiled water and soak for an hour or so. Keep the water.
  2. Slice the mushroom and fungus into thin pieces after they are done soaking.
  3. Place the vermicelli into boiling water for 1-2 minutes. Drain and place into a bowl. Cover immediately with a frying pan cover to let it steam.
  4. Add 2-3 tablespoons of oil and put the garlic and onion into a hot pan. Wait until they turn slightly golden (about 1 minute) and then remove from heat and set aside.
  5. In the same pan (don’t add more oil yet) – fry the shiitake mushroom until fragrant and colour starts to change into more translucent.
  6. Add 1 tbsp of fried shallot, Five-spiced tofu, pumpkin and a bit more oil. Then add the cabbage.
  7. Add soy sauce, rice wine, some mushroom water, and white pepper (Don’t make it too wet!)
  8. While that is cooking, remove the cover on the vermicelli and use cooking scissors to cut it up for easy tossing in the pan.
  9. Add vermicelli to the pan and mix well. Turn off the heat.
  10. Add the garlic and onion oil that was set aside in step 4.
  11. Plate and garnish with fried shallot and coriander leaves (optional).
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