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Pretty much everyone knows what Fried Rice is and probably have had it before, but have you ever had Taiwan Fried Rice Noodles? These Taiwanese Fried Rice Noodles (台灣炒米粉) is a super common in Taiwan, and while there are many variations, this is one variation that we make at my house.

In this pan fried rice noodles recipe, I use shiitake mushrooms, marinated pork, cabbage, and then flavor it with dried shrimp and scallions. It’s actually pretty customizable so you can take some out or add something you like in particular also.

Type of Noodles

Taiwanese rice noodles are made with, you guessed it, rice noodles.

Rice noodles are made with rice flour and can be somewhat transparent and chewy or soft depending on how long you cook it (as is with a lot of noodles). They are usually gluten free, so if you are looking for a gluten free noodle option, check the ingredients to confirm.

There are different types of rice noodles depending on their shape – some are thin and skinny, some are thick and flat, and some of them are made in to sheets to wrap things in.

If you are going to use rice noodles, you will need to presoak them in water before you cook with them. Other noodles usually require boiling them first, but if you do that with rice noodles they will become too mushy.

To learn more about the different types of Asian noodles, check out my post here!

Rice noodles are usually gluten free, but if you need this dish to be completely gluten free – you will want to make sure the rice noodles you’ve purchased are 100% gluten free. Here’s one that is fully GF – Thai Kitchen Gluten Free Thin Rice Noodles.

Type of Soy Sauce

There are actually many different types of soy sauce in Asia. My mom constantly has at least 2 different types in the kitchen pantry. For example, when we are using soy sauce for dipping, we use Light Soy Sauce (Thin Soy Sauce), and if we are cooking we will sometimes Dark Soy Sauce.

For this recipe, we are using light soy sauce (the default, regular soy sauce), but if you are gluten free, then you will want to use Tamari.

Tamari is made as a byproduct of making miso. It has a rich color and flavor and is thicker than your standard soy sauce. Authentic tamari will contain very little to no wheat, making it suitable for gluten-free diets. However, always check your tamari to make sure it is 100% gluten free if you are on a gluten free diet.

How to cook Taiwanese Rice Noodles Stir Fry

Gather your ingredients:

• Pork Marinade
  • 6 oz pork loin, thinly sliced
  • 1 tsp soy sauce
  • 1 tsp cooking oil
  • 1 tsp cornstarch
• 6 oz dried thin rice noodles
• 4 dried shiitake mushrooms (if you don’t have dried, fresh will work, but I find that dried adds a lot more flavor)
• 4 oz cabbage, thinly sliced
• 2 scallions, chopped
• 2 tbsp dried shrimp
• 2 tbsp soy sauce
• 4 tbsp cooking oil
• Salt, to taste

Let’s do the prep work, you have to let things marinade or soak for 15-20 mins, so might as well start these all about the same time:

• Mushrooms
  • If you’re using dried shiitake mushrooms, you’re going to want to soak it in some cold water first in a bowl for about 20 minutes. After soaking, remove the mushrooms from the water, and save the bowl of dried shiitake juice. Slice the mushrooms, and set aside.
  • If you’re using fresh shiitake mushrooms, go ahead and just slice it.
• Soak the rice noodles in lukewarm water to soften. After 15 minutes soaking, drain the noodles well.
• In a medium bowl, mix pork, cornstarch,1 tsp soy sauce, and 1 tsp vegetable oil together, and mix thoroughly.

Now time to get to cooking! Heat about 1 tbsp cooking oil in a wok or cooking pan over high heat. Add the dried shrimp and let it cook for about 30 seconds, and then add the shiitake mushrooms and let cook for 30 seconds.

Add the pork to the wok/pan, and stir fry for about 2 minutes, and remove from heat.

Add another tbsp of oil in the wok/pan, and then add cabbage. Cover the wok/pan for about 3 minutes, letting the vegetables soften.

Uncover and add 2 tbsp of oil to the pan over medium heat, and now add the softened rice noodles. Stir fry for 2 minutes.

Add 2 tbsp soy sauce, and if you used dried mushrooms earlier, add 1/2 cup of the mushroom juice (if you used fresh mushrooms, add water instead) to the noodles and mix. If at any point the noodles still seem too dry, you can add more mushroom juice/water as needed.

Return pork, dried shrimp and mushroom mixture to the pan, and stir fry to combine the ingredients.

Cook for an another 2 minutes. Add salt to taste and scallions to the wok/pan and mix well. Remove from heat and serve!

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If you like noodle dishes like this one – check out some of these other noodle recipes:

20+ Delicious Asian Noodle Soup Recipes

Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian)

Asian Chicken Noodle Soup (gluten free)

Soba Noodles with Glazed Tofu and Stir Fried Veggies (Gluten Free, Vegan)

Sesame Oil Kidney Noodle Soup

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