Description
Japanese fried rice noodles are often just stir-fried with salt or Worcester sauce. Authentic Taiwanese Chao Mi Fen is made by frying pork, dried shrimp, and shiitake to brew a premium broth, then dropping the dried rice noodles directly into the wok to 'absorb every single drop of the umami liquid'.
Restaurants serving Chao Mi Fen (Taiwanese Fried Rice Noodles)
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We are researching restaurants that serve this dish.
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
- Rice vermicelli(Mi Fen)
- Dried shrimp
- Dried shiitake
- Pork belly
- Cabbage
- Soy sauce
- White pepper
Instructions
- [Authentic Recipe & Differences]
- (Noodle Prep) Do not boil dried rice noodles. Soak them in warm water for a few minutes until 'slightly firm' and remove. Boiling makes them mushy and break during cooking.
- Rehydrate dried shrimp and shiitake (NEVER discard the soaking water). Shred pork belly.
- Heat oil, fry pork to render fat, add the dried seafood, minced shallots, and shredded cabbage, frying until highly aromatic.
- [The Ultimate Secret]: Pour the 'shrimp/shiitake soaking water' and 'chicken broth' directly into the wok. Season with soy, white pepper, and salt to create a premium soup base in the pan.
- Drop the firm noodles into the boiling soup.
- Toss continuously until the noodles absorb every last drop of liquid and all the seafood/meat umami transfers directly into the rice strands.
Learn more Spice, substitutes, tips
Key spices
Intense dried shrimp/shiitake broth、White pepper
Substitutes at Japanese supermarkets
Japanese Yaki-Bifun (but lacks the deep seafood broth flavor)
Pairing
Oolong Tea / Soup
Trivia
[Trivia] The Hsinchu region of Taiwan is famous globally for 'Hsinchu Mi Fen', as its strong winds are perfect for drying noodles. In authentic cooking, it's less of a 'stir-fry' and more of a 'broth-absorbing braise'.
Eating tips & etiquette
[Unique Eating] It is not dry. Biting into it releases a massive burst of absorbed seafood and pork broth. The Taiwanese way is to drizzle a little black vinegar or chili sauce halfway through for a refreshing flavor change.
Allergen
Shrimp, Pork, Soybeans, Wheat