Taiwanese Stir-Fried Rice Vermicelli, known as Tshá-bí-hún (台式炒米粉) in Taiwanese Hokkien, is one of those classic home-cooked dishes that almost every Taiwanese family makes their own way. Growing up, my grandma cooked it whenever the family gathered together, and I still remember the aroma of dried shiitake mushrooms, dried shrimp, and fried shallots filling the kitchen long before dinner was ready.

The rice vermicelli absorbs all the savoury cooking juices while staying light and springy, and that balance is what makes this dish so comforting. Combined with fragrant pork, sweet cabbage, carrots, and umami-rich mushrooms, every strand is packed with flavour. It’s a simple, humble dish that has been loved in Taiwanese homes for generations.

Why You’ll Love This Recipe

Full of umami: every strand of rice vermicelli absorbs the rich, savoury sauce.
Great for family meals: perfect for weeknight dinners, meal prep, or family gatherings.
Simple pantry ingredients: most items can be found at your local Asian supermarket.
A true comfort food: light yet incredibly satisfying.

Tips for Making This Recipe

Don’t Overcook the Rice Vermicelli : The secret to great Taiwanese stir-fried rice vermicelli is a texture that stays tender yet springy. Avoid overcooking the vermicelli during the initial blanching, since it will continue to cook while absorbing the sauce later.
Let the Vermicelli Absorb the Sauce : One of the defining traits of this dish is how the noodles soak up all the cooking liquid. Once you add the vermicelli, cover the pan with a lid and let it steam gently for a few minutes so every strand absorbs the rich, savoury flavours.
Use Dried Shiitake Mushrooms : Fresh shiitake mushrooms work too, but I highly recommend the dried variety. They carry a much deeper, more concentrated aroma that’s one of the signature flavours of this dish. Keep the soaking liquid rather than throwing it away, since it adds another layer of umami to the sauce.
Build the Flavour Base Properly Take your time sautéing the shallots, pork belly, dried shrimp, and shiitake mushrooms before adding the vegetables. This step builds the aromatic base that gives Taiwanese stir-fried rice vermicelli its distinctive taste.

Final Thoughts

Taiwanese Tshá-bí-hún is a dish full of nostalgia for me. It’s simple, comforting, and packed with the familiar flavours of Taiwanese home cooking. Whether you’re making it for a family meal or simply craving a taste of Taiwan, this recipe is easy to prepare and always satisfying.

Classic Taiwanese Tshá-bí-hún 台式炒米粉

Wanting

A classic Taiwanese comfort dish, this stir-fried rice vermicelli is packed with umami from dried shrimp, shiitake mushrooms, and savoury pork. It’s simple, fragrant, and incredibly satisfying.

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Ingredients

130 g rice vermicelli noodles
50 g shallots, sliced
4 dried shiitake mushrooms, soaked (soaking liquid reserved)
10 g dried shrimp, soaked in 30ml rice wine or water (liquid reserved)
100 g carrot, julienned
½ sweetheart cabbage (~185 g), thinly sliced
A handful of fresh coriander, for garnish

FOR THE PORK MARINADE

75 g pork belly, cut into strips
1 tbsp soy sauce
1 tsp rice cooking wine
A pinch of white pepper
½ tsp cornflour

FOR THE SAUCE*adjust to taste

7.5 ml rice cooking wine
22.5 ml soy sauce
30 ml shiitake mushroom soaking water
30 ml dried shrimp soaking water
75 ml water
A pinch of salt
A pinch of white pepper

Instructions

Prepare the Ingredients: Soak the dried shiitakemushrooms in water until softened, then slice into thin strips. Soak the dried shrimp in the rice cooking wine (or water) for about 1 hour until slightly softened. Reserve both soaking liquids.
Marinate the pork belly with the soy sauce, rice cooking wine, white pepper, and corn flour for 15 minutes.
Meanwhile, soften the rice vermicelli in boiling water for about 1 minute. Drain well, then cut into shorter lengths if desired.

Don’t overcook the vermicelli, it should stay slightly springy, not mushy.

Cook the Pork: Heat a little oil in a wok over medium heat. Sauté the shallots until fragrant, then add the marinated pork belly and stir-fry until lightly browned.
Add the Aromatics and Vegetables: Add the sliced shiitake mushrooms and dried shrimp, stirring until fragrant. Stir in the carrot and cabbage, and cook until slightly softened.
Add the Sauce: Combine the rice cooking wine, soy sauce, reserved shiitake soaking liquid, reserved dried shrimp soaking liquid, water, salt, and white pepper. Pour the sauce into the wok and bring to the boil. Reduce the heat to medium-low and simmer for 2–3 minutes to allow the flavours to develop.

Use soaking liquid for deeper umami flavour, this is key in Taiwanese cooking.

Add the Rice Vermicelli: Add the softened rice vermicelli and gently toss until evenly coated in the sauce. Cover with a lid and steam for 2–3 minutes to allow the noodles to absorb the liquid.
Finish: Remove the lid and gently toss again to loosen the noodles. Garnish with fresh coriander and serve immediately.

Notes

Pork belly adds richness, but you can substitute with lean pork if preferred.