Description
A highly elastic and savory dish where short, thick rice noodles 'Mi Tai Mu' are stir-fried on high heat with soy sauce, pork, dried shrimp, and chives.
Restaurants serving Stir-fried Mi Tai Mu
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mi Tai Mu(Thick short rice noodles)
- Pork
- Dried shrimp
- Chives
- Cabbage
- Soy sauce
Instructions
- [Authentic Recipe]
- Prepare 'Mi Tai Mu'—macaroni-like thick, short rice noodles made from Zailai rice flour with tapered ends—blanch briefly and loosen.
- Heat lard and sesame oil in a wok, fragrantly sauté shredded pork, dried shrimp, chopped dried shiitake, and shallots.
- Add julienned cabbage and carrots, sauté briefly, then pour soy sauce, white pepper, a little sugar, and a ladle of pork bone broth.
- Toss in the Mi Tai Mu. On high heat, stir-fry/braise so the rice noodles completely absorb the broth's umami.
- When the noodles puff up chewily with broth and the soy sauce chars fragrantly against the wok, add massive chives and bean sprouts, toss a few times, and finish.
Learn more Spice, substitutes, tips
Key spices
White pepper and Dried shrimp aroma
Substitutes at Japanese supermarkets
Tteokbokki (similar texture) or Udon
Pairing
Cold Winter Melon Tea or Beer
Trivia
[For Everyone] Mi Tai Mu is a versatile player used in soup and desserts (shaved ice), but stir-frying gives it the ultimate scorched soy/lard 'B-grade gourmet' feel. Rice-based, so it's very filling.
Eating tips & etiquette
[Unique Eating] Since the noodles are short, don't slurp with chopsticks; scoop them up with a spoon along with chives and pork, chewing thoroughly on the strong elasticity!
Allergen
Soy, Pork, Shrimp, Wheat (from soy sauce), Sesame