台南炒米粉 Tainan Stir-fried Rice Vermicelli

Many versions of Stir-fried Rice vermicelli can be found all over Asia. In Sichuan, this dish is called ants climbing up a tree' and is tossed with chili oil. The version of this dish I have here is from Taiwan, specifically Tainan, also called 'The Phoenix City' and is the oldest city in Taiwan. I spent a year and a half in Taiwan and the rumors about the food being delicious are true. Everything I tried there was bursting with flavor. 

During my time there I became totally addicted to this dish and probably ordered it close to half as much as anything else. They have this delicious garlicky, sweet chili sauce that is a staple there. I loved to drizzle it over these noodles.

I have been making this for at least 5 years now and people I have served it to just love it. This recipe is very basic, to this you can also add julienned shiitake mushrooms or wood ear mushroom or baby shrimp. etc.

Noodles in China represent longevity and so you won't see Chinese cut their noodles very often (like you see me do in this recipe), especially if it is your birthday because that would be bad luck. Noodles we were served in China were often much longer than noodles in the West.

Tainan Stir-Fried Rice Vermicelli
For a spicy version add chili oil (the type with lost of chili pulp and seeds found in Asian Groceries) to taste.

Ingredients
To cut down on prep time you can use 3 cups Cole slaw mix with julienned green cabbage and carrots instead of cutting the vegetables yourself.

8 oz. ground pork or pork loin cut into small strips or thin slices 

2 eggs, scrambled or cooked as a solid sheet then cut into strips

1 medium size carrot, julienned (or cole slaw mix)

1/2 medium onion, chopped

6 leaves Chinese cabbage, julienned 

8 oz. dried rice vermicelli noodles (not mung bean noodles)

Pork Marinade

3 cloves garlic, minced

4 Tbsp. soy sauce

1 tsp. corn starch

1 tsp. pepper

1 tsp. 5 spice powder

3 Tbsp. rice wine (can sub. 1/4 tsp. baking powder and 3 Tbsp. chicken broth)

1 tsp. salt

Noodle Seasonings

1 tsp. sugar

3 Tbsp. soy sauce

1/4 tsp. salt

1/4. tsp. pepper

cilantro for garnish

Instructions

Soak the dried rice noodles for 10 minutes, they should still be a little crunchy. 

 Mix ground pork with soy sauce, rice wine, white pepper, 5 spice and corn starch. Set aside.

 

Heat the remaining 2 Tbsp. oil and saute garlic until fragrant. Add ground pork mixture and stir constantly until meat separates into little clumps.

Add the carrot, cabbage and onion and stir-fry a couple minutes or until vegetables are tender crisp.

 Remove and set aside.

 Heat 1 tbsp. cooking oil then add noodle seasoning. Add rice vermicelli and stir-fry a few seconds then add 1 cup chicken broth and cover and let steam 1 minute.

 Uncover and use kitchen shears to cut the noodles several times to shorten their length (optional).

Add the pork, egg and vegetables and toss with the noodles. Sprinkle with chopped cilantro, toss and remove to a serving dish.

Tweet