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Classic Taiwanese Tshá-bí-hún 台式炒米粉

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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.
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