Chao Mi Fen (Taiwanese Fried Rice Vermicelli)
Local name: 炒米粉
In short: Chao mi fen is Taiwan's classic fried rice vermicelli: thin rice noodles tossed in a wok with pork, shiitake, dried shrimp, cabbage and carrot. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Chao mi fen is a Taiwanese everyday favorite, found at family tables, banquets and night markets. Thin rice vermicelli is soaked, never boiled, then tossed in a wok with pork, dried shrimp, shiitake, cabbage and carrot and finished in a little mushroom broth that the noodles soak up. The result is savory, light and pleasantly chewy, and it reheats well, so make a big pan.
Instructions
- Soak the vermicelli in very hot, not boiling, water for 5 to 8 minutes until pliable but still firm. Drain well and cut through the nest 2 or 3 times with kitchen scissors. Toss the pork with 1 tbsp soy sauce and the cornstarch.
- Squeeze the soaked mushrooms, keeping 250 ml (1 cup) of the strained soaking liquid. Remove the stems and slice the caps thinly.
- Heat 2 tbsp of the oil in a large wok over medium-high heat. Fry the shallots and dried shrimp for 1 to 2 minutes until fragrant, then add the mushrooms for 1 minute. Add the pork and stir-fry for 2 to 3 minutes until no pink remains.
- Add the cabbage, carrot and remaining oil and stir-fry for 2 minutes until the cabbage softens. Pour in the rice wine and let it sizzle.
- Add the 2 tbsp soy sauce, salt, pepper and mushroom liquid and bring to a simmer. Add the vermicelli and toss steadily with tongs for 3 to 4 minutes, until the liquid is absorbed and the noodles are tender and chewy.
- Turn off the heat, add the scallions and sesame oil and toss once. Taste, adjust the salt and serve hot.
Tips
- Never boil the vermicelli. A short soak in hot water keeps it from turning mushy, and it finishes cooking in the pan as it absorbs the liquid.
- Keep tossing with tongs while the liquid is absorbed. If the noodles are still firm and the pan looks dry, add a splash of hot water.
Questions and answers
What kind of rice vermicelli is used for chao mi fen?
Thin dried rice vermicelli, sold as mi fen. Types made from pure rice hold their shape better than blends. The city of Hsinchu is famous for its rice vermicelli, and many Taiwanese cooks look for that style.
Can I make fried rice vermicelli vegetarian?
Yes. Leave out the pork and dried shrimp, and add pressed tofu or extra mushrooms. Use the mushroom liquid as the base, since it carries plenty of savory flavor on its own.
How do I stop the vermicelli from clumping?
Drain it well, loosen the strands with chopsticks, and keep it moving in the wok. If it has to wait, toss it with 1 teaspoon of oil. Do not leave it soaking for long.
How long does it take to make Chao Mi Fen (Taiwanese Fried Rice Vermicelli)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Chao Mi Fen (Taiwanese Fried Rice Vermicelli)?
About 390 kcal per serving, with 14 g of protein, 50 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 50 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
