Step into the heart of Taiwanese home cooking with this Ultimate Authentic Fried Rice Noodles recipe. Known locally as ‘Chao Mi Fen,’ this iconic dish is a beloved staple at family gatherings and bustling night markets alike. The secret to its addictive flavor lies in the traditional ‘dry-fry’ aromatic base—a combination of smoky dried shiitake mushrooms, savory dried shrimp, and tender pork belly that creates an incredible depth of umami. As the thin, delicate rice noodles soak up the rich pork stock, they become perfectly seasoned while maintaining a satisfying bite. Packed with a vibrant medley of crunchy cabbage and sweet carrots, this nutritious one-pot meal is not only a celebration of textures but also a foolproof way to bring the nostalgic flavors of Taipei straight to your dinner table.
Taiwanese Fried Rice Noodles
Equipment
- Wok or Large Skillet
- Mixing bowl
- Scissors
Ingredients
- 300 g rice noodle (A pack of rice noodle)
- 1/4 cabbage
- 3 stalks scallion (trimmed)
- 1/4 onion
- 4 cloves garlic
- 1/2 carrot
- 10 dry shiitake mushrooms
- 3 tablespoon dried shrimp
- 8 oz pork belly
- White pepper
- 1 cup pork soup stock
- 1 tablespoon soy sauce
Instructions
Preparing
- Soak shiitake mushrooms in hot water until fully reconstituted about 30 minutes.
- Clean cabbage and cut crosswise into thin slices, about 1/2-inch thick.
- Slice onion and carrot, chop scallion, mince garlic, and place aside.
- Soak rice noodles in water to soften about 10 minutes, cut the rice noodles in half (roughly 8-inch lengths), and drain the noodles well.
- Slice the soaked mushrooms into strips.
- Cut the pork belly into strips and place aside.
Fry rice noodles
- Heat the vegetable oil in a large pan or wok over high heat.
- Add the sliced shiitake mushrooms and the dried shrimp in the pan, and fry until fragrant about 30 seconds.
- Add the garlic and scallion, and fry about 15 seconds.
- Add the pork belly, carrot, onion, and fry for 1 minute.
- Add the soy sauce and fry until fragrant about 15 seconds.
- Add the cabbage and continue to cook for about 2 minutes, until softened.
- Add the pork stock and softened rice noodles. Cook and fry the noodles constantly for 2 minutes. Allow the noodles to fully absorb the stock.
- Season with salt and white pepper to taste.
- Serve the Taiwanese Fried Rice Noodles. Finish and enjoy
Notes
Cooking & Storage Tips
- To avoid soggy noodles, soak the dried rice vermicelli in room temperature water for only 5-10 minutes until softened, then drain immediately. They will finish cooking and absorb all the delicious broth in the wok.
- Never throw away the water used to soak your dried shiitake mushrooms! Strain it and use it as part of your soup stock. It’s packed with concentrated mushroom aroma that adds an extra layer of umami to the noodles.
- Add the cabbage towards the end of the stir-fry process. This ensures the vegetables retain a slight crunch, providing a beautiful texture contrast against the soft, savory noodles.
- Serve hot or warm. Leftovers can be stored in the fridge for 1–2 days and reheated in a pan with a splash of water or oil.
Tools & equipment you may need
Pots and Pans
Rice Noodles
Last Updated on 2026-04-27