Tsao Mi Fun (Taiwanese Fried Rice Noodles)

Source: http://allrecipes.com/Recipe/Tsao-Mi-Fun-Taiwanese-Fried-Rice-Noodles/Detail.aspx


“My mom’s been making me tsao mi fun, in Mandarin, or tsa bi whun, in Taiwanese, since I was a little girl. Tsa bi whun literally translates to ‘fried rice noodles’. You’ll most likely find all the ingredients at your local supermarket except for the five spice powder, dried Chinese black mushrooms and rice vermicelli which can be found at your local Asian food mart. All the measurements here are pretty much to taste, some people like more pork, some less, some more soy sauce, some less, etc.”
Original Recipe Yield 4 servings



  • 1/2 pound thinly sliced pork loin
  • 1/4 cup soy sauce
  • 1/4 cup rice wine
  • 1 teaspoon white pepper
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon cornstarch
  • 4 dried Chinese black mushrooms
  • 1 (8 ounce) package dried rice vermicelli
  • 1/4 cup vegetable oil, divided
  • 2 eggs, beaten
  • 1/4 clove garlic, minced
  • 1 tablespoon dried small shrimp
  • 3 carrots, cut into matchstick strips
  • 1/2 onion, chopped
  • 3 cups bean sprouts
  • 4 leaves napa cabbage, thinly sliced
  • salt to taste
  • 3 sprigs fresh cilantro for garnish


  1. Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
  2. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
  3. Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 523 | Total Fat: 20g | Cholesterol: 135mg 

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Call It Fusion – Javanese Fried Bihun Topped with Salmon Teriyaki

Source: http://indonesia-eats.blogspot.com/2010/04/call-it-fusion-javanese-fried-bihun.html

I totally made a fusion food.  Bihun is what people known for rice vermicelli.  This dish was influenced by the Chinese immigrants in Indonesia. Incorporated with Javanese spices makes this dish a Javanese dish. Topped with Salmon Teriyaki induces a totally fusion dish.  To be exact, everything in these two foods are fusion.

I posted a recipe of Javanese fried bihun before as you can see on here. Since I didn’t have a yuey choy, I used bok choy instead.

Javanese Fried Bihun
Javanese Fried Bihun
200 g dried rice vermicelli
2 green onions, finely sliced
100 g bok choy, cut as desired and blanched
1 large carrot, sliced and blanched
2 king oyster mushrooms, julienned
1 tomato, diced
125 ml homemade shrimp broth (you can substitute for any kind of broth or water)
3 tbsp EV coconut oil
kecap manis (Indonesian sweet soy sauce), as desired

Ground Spices :
3 shallots
2 cloves garlic
1/2 tsp ground corriander seed
3 toasted candlenuts
homemase terasi sambal (it contains dried shrimp, red pepper, bird eyes chilies and tomato)
salt as desired

1. Soak dried bihun with very hot water or as directed on the pacakge. Drain.

2.  Transfer bihun to a bowl and mix with kecap manis and ground white pepper.

3.  In a wok, stir fry ground spices until fragrant, add diced tomato, continue to stir fry untill all spices is cooked.

4.  Add 125 ml shrimp broth and if you need, you can add kecap manis again; stir evenly.

5.  Add bihun and mushroom, stir until all mixed and cooked.

6.  Place bok choy and carrots into bihun mixture and toss.

7.  Transfer into a serving plate and topped with grilled salmon teriyaki.

Salmon Teriyaki*

2 skin on salmon fillet salmon fillets about 300 g, cut into smaller pieces
1 tbsp (12.5 mL) kecap manis (Indonesian sweet soy sauce)
2 tbsp (25 mL) mirin
1/4 cup tbsp (50 mL) soy sauce
1/2 tsp (2.5 mL) grated gingerroot
1/2 tsp (2.5 mL) grated garlic
1 tsp thinly sliced green onions
ground white pepper as desired

*This teriyaki recipe has been adapted to Indonesian taste by using kecap manis.  You are also welcomed to use sake.  I skipped the sake in this recipe.

1.  In bowl, whisk together kecap manis, mirin, soy sauce, garlic, ginger and green onion; add salmon and turn to coat. Let stand for 1 hour.

2.  Arrange salmon on foil-lined rimmed baking sheet. Sprinkle with pepper; brush with soy mixture.

3.  Broil about 8 inches (20 cm) from heat until fish flakes easily when tested and sauce is darkened and sticky, about 8 minutes.

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Bihun Goreng Jawa // Javanese Style Fried Rice Vermicelli

Source: http://indonesia-eats.blogspot.com/2007/09/bihun-goreng-jawa-javanese-style-fried.html

I had been craving for bihun goreng jawa since mbak Winda (one of my contacts on multiply) posted the pictures. Bihun or the Javanese call as Mihun is also known as rice vermicelli, rice noodles, or rice sticks.

It just reminded me of buying bihun goreng or bihun kuah from street food hawkers/vendors in Indonesia. In Jakarta and West Java areas, they usually have bihun goreng with pouring peanut sauce over before they eat. However, in East Java areas, they usually have this with biting bird’s eye chilies.

As I posted on my multiply in bahasa Indonesia, everybody who lives in abroad, keeps asking me where I got those cute kerupuk tersanjung. Believe me, I didn’t get those from any oriental store in Winnipeg, but two of my multiply’s contacts who live in Indonesia, sent me a package, including fresh spices such as andaliman, asam gelugur, kencur etc.

200 g dried rice vermicelli
150 g peeled shrimps, chopped
2 green onions, finely sliced
100 g yuey choi (sawi hijau in Indonesian), cut as desired
100 g sliced cabbage
1 tomato, diced
125 ml homemade shrimp broth (you can substitute for any kind of broth or water)
3 tbsp olive oil
kecap manis (Indonesian sweet soy sauce), as desired
2 eggs, beaten

Ground Spices :
3 shallots
2 cloves garlic
1/2 tsp dried shrmp paste (terasi in Indonesian, belacan in Malay)
1/2 tsp ground corriander seed
3 toasted candlenuts
sambal ulek as desired
salt as desired

Thin omelette
Fried shallots
Onion crackers (kerupuk bawang in Indonesian, I used kerupuk tersanjung, don’t ask me why they gave a name kerupuk tersanjung)
Cucumber, shallot, and bird’s eye chili pickled (Acar Timun Bawang Cabe)

Acar timun bawang cabe:
1. Cut cucumber into julienned, add salt as desired; let stand for couple minutes.
2. After cucumber a bit soften, add shallots and bird eye’s chilies. Add sugar and vinegar as desired. Toast until mixed evenly.

Bihun Goreng Jawa
1. Soak dried rice vermiceli with very hot water or as directed on the pacakge. Drain.
2. Make a thin omelette from 2 beaten eggs. Slice an omelette into length strips.
3. Stir fry ground spices until fragrant, add diced tomato, continue to stir fry untill all spices is cooked.
4. Add cabbage and shrimp, stir until shrimp has changed into pink color.
5. Add 125 ml shrimp broth and kecap manis; stir evenly. Add rice vermicelli, yuey choy, and green onion. Stir until all mixed and cooked
6. Transfer into a serving plate, add omelette strips on top and sprinkle fried shallot over. Serve with kerupuk bawang and acar timun bawang cabe. Selamat Makan!!!

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Lemongrass Shrimp over Rice Vermicelli and Vegetables (Bun Tom Nuong Xa)

Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=686202

Raw ingredients, such as cucumber, carrots, lettuce, mung bean sprouts, and fresh mint leaves, make this refreshing dish ideal for summer. You can substitute pork tenderloin, beef sirloin, or chicken for the shrimp. Simply cut the meat into cubes, marinate for 2 hours, then skewer and grill until done. The sauce, called nuoc cham, is present at every meal in Vietnam and drizzled over grilled meats, plain rice, or noodles. Homemade herbal oil and fried herbs are widely used in Asia. In Vietnam, shallot oil and fried shallots are the most popular and are used to garnish meat, seafood, rice, and noodle dishes.

Yield: 8 servings
1/3 cup Thai fish sauce (such as Three Crabs)
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
1 tablespoon vegetable oil
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)

1 cup fresh lime juice (about 9 medium limes)
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce (such as Three Crabs)
2 garlic cloves, minced
2 red Thai chiles, seeded and minced

Shallot oil:
1/4 cup vegetable oil
3/4 cup thinly sliced shallots

Remaining ingredients:
8 ounces rice vermicelli (banh hoai or bun giang tay)
3 1/2 cups shredded Boston lettuce, divided
2 cups fresh bean sprouts, divided
1 3/4 cups shredded carrot, divided
1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided
Cooking spray
1/2 cup chopped fresh mint
1/2 cup unsalted dry-roasted peanuts, finely chopped

To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.

To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.

To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.

To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.

To cook shrimp, prepare the grill to medium-high heat.

Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.
Nutritional Information
423 (29% from fat)
13.5g (sat 2.1g,mono 4.1g,poly 6g)
Originally from: Cooking Light, AUGUST 2004

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Xiamen-style Fried Vermicelli Recipe (厦门炒米)

Source: http://rasamalaysia.com/recipe-fried-vermicelli-xiamen-style/

It’s the perfect time to try making Fried Vermicelli, Xiamen Style (厦门炒米粉. I visited Xiamen earlier this year and fell immediately in love with the island and more importantly, the food. Located in the Fujian province, Xiamen is a beautiful island with abundant fresh produce and seafood. The food in Xiamen is very similar to the Chinese food in Malaysia since many of the early Chinese settlers in Malaysia came from the Fujian region. Other than rice, noodles and vermicelli are heavily consumed as daily staples. One of their common dishes is Xiamen Fried Vermicelli, a simple meal easy to prepare…

The key to making great Xiamen Fried Vermicelli lies in Wok Hei, which translates literally to “The Breath of Wok.” To get Wok Hei, your wok has to be super-hot. It’s this high heat that gives your fried vermicelli that special taste and aroma. While it’s not easy to have Wok Hei in an American kitchen without setting off the smoke detector, I managed to capture the essence with the generous use of cooking oil. Here is what I did:
Recipe: Xiamen-style Fried Vermicelli (厦门炒米)


1/2 pack of Vermicelli/Bee Hoon
Some chicken breast meat (cut into thin strips)
6 shrimps (shelled and deveined)
2 stalks of scallion (cut into 2″ length)
2 cloves garlic (chopped)
2 teaspoons of light soy sauce
1 teaspoon of oyster sauce
1/2 teaspoon of dark soy sauce
1/2 teaspoon of sugar
A dash of white pepper powder
A dash of sesame oil
Some cabbages (julienne)


Heat up the wok until it starts smoking (but before your alarm goes off!). Pour in generous doses of cooking oil and wait for the smoke again (again, before the alarm goes off!). Add in the chopped garlic and quickly stir a few times, then follow by chicken strips, shrimps, and julienne cabbages. Stir and mix the ingredients well with the garlic until you smell the sweet aroma from the ingredients. Add vermicelli, soy sauce, oyster sauce, dark soy sauce, sugar, chopped scallions and stir fry vigorously over high heat. Just when the vermicelli starts to burn, add in a dash of white pepper powder and sesame oil, stir for 1 minute. Serve hot with a spoonful of roasted chili paste.

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Fried Rice Vermicelli/Rice Sticks/Rice Noodles Recipe (炒米粉)

Source: http://rasamalaysia.com/recipe-fried-rice-vermicellirice/

As a Chinese, I’ve never had to think hard when it comes to buying noodles at the market. Noodles are a staple in Chinese cuisine; the varieties of noodles available are just like pastas to the Italians–they come in different sizes, shapes, colors, texture, and forms. There are rice vermicelli, yellow noodles, green (spinach) noodles, egg noodles, steamed chow mein, pan-fried chow mein, lo mein, crispy noodles, Shanghai noodles, fresh noodles, glass noodles, udon-like “laifen,” flat rice noodles, Taiwanese noodles, etc. And then, there are dried packaged noodles from all over Asia and the lists and brands go forever on.

Despite the many offerings in the marketplace, picking out the right noodles for that perfect fried noodles dish is our natural ability. However, the experience could be overwhelming for others, a fact that I have just come to realize. For many non-Chinese/Asians and Asian food beginners, buying noodles is a somewhat daunting–not to mention confusing and frustrating–task. There are just too many different noodles to choose from–especially if you shop in Asian supermarkets. For example: how do you tell the difference between “steamed chow mein” and “pan-fried chow mein?” They look almost identical; the only difference is the texture of the noodles. So, how do you select the perfect noodles for a homemade fried noodle dish? I thought I would provide a simple example/recipe that is sure to please most people…

Rice sticks are also called rice vermicelli or rice noodles in the United States. In Chinese, we call them 米粉 or mifen as they are plain noodles made from rice flour and water. In Malaysia and Singapore, they are simply known as beehoon or meehoon. The Vietnamese call them bun. They are very common across all Asian cuisines, be it Chinese, Malaysian/Singaporean, Indonesian, Filipino (called pancit or bihon), Thai, or Cantonese. Rice vermicelli is always a safe bet if you are just starting to learn about Chinese noodles.

For this fried rice sticks with chicken recipe, I used the simplest of ingredients–chicken, rice sticks, and bean sprouts (which lend a “crunchy” texture and a refreshing taste to this dish). Despite the uninteresting and very humble look, fried rice sticks always rank high in the taste department. 炒米粉 or fried rice sticks do make a good and satisfying meal.

If you are a Chinese noodles newbie, do try this recipe. I think you would love it, especially if you top it off with a fiery hot chili paste. :)

Recipe: Fried Rice Vermicelli/Rice Sticks/Rice Noodles with Chicken (炒米粉)


1/2 pack rice sticks (8 oz)
2-3 cloves garlic (chopped)
1 big handful of fresh bean sprouts
3 stalks scallions (cut into 2-inch length)
1 boneless & skinless chicken breast (cut into small pieces)
1/2 teaspoon corn starch (to marinate the chicken)
4 tablespoons oil


4 tablespoons soy sauce (Kimlan Light Soy Sauce)
1 tablespoon ABC sweet soy sauce
4 tablespoons water
1 tablespoon sugar
3 dashes of white pepper powder


Soak the rice sticks in warm water for 30 minutes or until they turn soft. Set aside in a colander to drain the excess water. Rinse the bean sprouts with water and set aside to drain excess water. Lightly coat the chicken meat with the corn starch (to tenderize the chicken).

Mix all the seasonings and water together and set aside. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown. Add in the chicken meat and stir fry until the chicken is half done.

Add in the rice sticks and then follow by the seasonings. Stir the rice sticks continuously to blend well with the seasonings. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet, then add in the bean sprouts and chopped scallions. Stir-fry for another minute or until the bean sprouts are cooked.

Dish out and serve hot.

Cook’s Notes:
You can substitute chicken with pork, beef, shrimp, or other seafood. You can also do a combination of them.
Once you master the techniques of stir-frying noodles, you can start experimenting with other noodles. Eventually, you will discover what makes that perfect fried noodles dish for you. :)

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Viet Rice Noodles

Source: http://www.grouprecipes.com/37007/viet-rice-noodles.html

1/4 cup rice vinegar
1 tbls.sugar
1/2 medium sweet onion,such as Vidalia,sliced into thin 1/2 rings
8 Oz dried rice noodles
1/4 cup fresh lime juice
2 Tbls.oil
1/2 tsp.chili flakes
1/3 cup chopped fresh mint
1/3 cup fresh chopped cilantro
1 large cucmber,peeld,seeded and thinly sliced
4 green onions,thinly sliced shopping list
3 plum tomotaoes,seeded and chopped
1/4 cup unsalted roasted peanuts,coarsley chopped

How to make it
Whisk vinegar and sugar in medium bowl to blend,add onion rings and toss to coat.Cover and let stand at least 30 minutes and up to 4 hours.Drain,reserving 2 tbls.vinegar mixture.
Cook noodles in boiling water for 2 minutes until al dente.Drain and rinse under cold water.Drain well.
Whisk lime juice,oil and crushed red pepper in small bowl.Stir in mintand cilantro.
Cut noodles into 3-4 inch sections.Place a 1/4 noodles into a bowl with vinegar mixture.Toss remaining noodles with lime juice mixture.Mix both noodles together with all remaining ingredients except peanuts.Divide into bowls to serve.garnish with peanuts and serve immmediately.
*Note: I soaked my dried rice noodles in warm water for about an hour.Plunged in boiling water for one minute exactly came out perfectly.

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