Taiwanese Stir-Fried Rice Vermicelli (Tsao Mi Fun)

Name: Taiwanese Stir-Fried Rice Vermicelli (Tsao Mi Fun)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups Bean Sprouts; 1 tsp Cornstarch; 0.5 whole Diced Onion; 4 whole Dried Mushroom; 1 tbsp Dried Shrimp; 2 whole Eggs; 1 tsp Five-Spice; 3 sprigs Fresh Cilantro; 0.25 clove Minced Garlic; 0.5 lb Pork Tenderloin; 8 oz Rice Vermicelli; 0.25 cup Rice Wine; 1 dash Salt; 4 whole Shredded Green Cabbage; 3 whole Sliced Carrots; 0.25 cup Soy Sauce; 0.25 cup Vegetable Oil; 1 tsp White Pepper

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Comfort-Food

Taiwanese Stir-Fried Rice Vermicelli (Tsao Mi Fun) features springy rice noodles tossed with marinated pork, earthy mushrooms, and crisp vegetables for a balanced blend of savory depth and gentle sweetness. White pepper and five-spice add warm aromatics, while bean sprouts and napa cabbage keep each bite light and fresh. Serve it hot for a comforting weeknight dinner or as a crowd-pleasing dish at potlucks and family gatherings.

Prep35 mins
Cook15 mins
Serves4
DifficultyMedium

1

Put the pork in a mixing bowl and add the soy sauce and rice wine. Sprinkle in the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate.
2

Soak the mushrooms in a bowl of cold water for 20 minutes, then drain, cut off and discard the stems, slice the mushrooms thinly, and set aside.
3

Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then drain and set the noodles aside.
4

Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs and cook until set, flipping once, to form a pancake.
5

Remove the egg pancake, let it cool, then slice it thinly and place it in a large bowl.
6

Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp and cook until the shrimp are fragrant, about 20 seconds.
7

Add the pork with its marinade and cook until the pork is no longer pink, about 4 minutes.
8

Stir in the carrots and the onion and cook until the carrots start to soften, about 3 minutes.
9

Add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more.
10

Transfer the pork mixture to the bowl with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
11

Heat the remaining vegetable oil in the wok, then add the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture.
12

Scrape the mixture into a serving bowl and garnish with cilantro to serve.