Taiwanese Stir Fried Rice Noodle – Chow Me Fun 台式炒米粉

June 8, 2019Mrs. Lin's Kitchen
Stir fried rice noodle recipe

Taiwanese Style Stir Fried Rice Noodle (Chow Me Fun 台式炒米粉) is a popular Taiwanese dish. In Taiwan, every family has its own secret recipe of this stir-fried rice noodle. Today, I’ll share with you my mom’s signature recipe that she often cooks for my family. Taiwanese Style Stir Fried Rice Noodle is ideal for family gatherings, parties or weekend dinners. In order to make this recipe gluten-free, you use gluten-free soy sauce.

There will be an instruction video and recipe card at the end of this post so please keep reading.


  • 1/2 pack of rice noodle (Buddha Brand, Hsinchu or Puli)
  • 1/2 lb. of ground pork
  • 1 lb. of mung bean sprouts
  • 6 dried shiitake mushrooms
  • 1 cup of sliced shallot
  • 1 carrot
  • 2 tbsp. of dried shrimps
  • 3 tbsp. of cooking oil
  • 3 tbsp. of soy sauce
  • Fresh cilantro (Garnish)
  • Salt

In this recipe, I use ground pork, but you can also use shredded pork butt or pork shoulder. If you are allergic to shellfish, leave out the dried shrimps.

Thin Rice Noodles

In Asian supermarkets, thin rice noodles come in different brands and packages.

Hsin Chu Rice Noodles (left) – Buddha Brand Rice Noodles (right)

The rice noodles I use in this recipe is from the Buddha Brand, which is recommended by my mom. If you can’t find these two brands at your local Asian grocery stores, use the thinnest type of rice noodles that you can find.


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Taiwanese Stir Fried Rice Noodle - Chow Me Fun

Taiwanese Style Stir Fried Rice Noodle (Chow Me Fun 台式炒米粉) is a popular Taiwanese dish. Each of Taiwanese family has its own secret recipe of this stir-fried rice noodle.


  • 1 pack rice noodles, Buddha brand, HsinChu, Puli
  • 1/2 lb ground pork
  • 1 lb mung bean sprouts
  • 1 cup sliced shallots
  • 6 dried shiitake mushroom
  • 2 tbsp dried shrimp
  • 3 tbsp cooking oil
  • 3 tbsp soy sauce
  • salt
  • cilantro


Prepare the ingredients

  • 1)

    Soak rice noodles in hot water following the instructions on the package.

  • 2)

    Reconstitute dried shiitake mushrooms (30 minutes to an hour). Save the mushroom water to use later. Slice the soaked mushrooms into strips.

  • 3)

    Soak the dried shrimps in water (30 minutes). Chop coarsely.

  • 4)

    Thinly slice the shallot.

  • 5)

    Chop the cilantro.

Stir fry ground pork

  • 1)

    In a wok, add 2 tbsp of oil. Saute sliced shallot until fragrant.

  • 2)

    Add mushrooms and dried shrimps to the wok. Mix well. If the mixture is too dry, pour in some of the mushroom water we saved earlier.

  • 3)

    Add 2 tbsp of soy sauce. Stir well.

  • 4)

    Add ground pork and stir fry until it’s no longer pink. Take everything out and set aside.

Stir fry noodles

  • 1)

    Add 1 tbsp of oil into a clean wok, saute carrot.

  • 2)

    Add rice noodles and half of the sauteed pork mixture.

  • 3)

    Toss and mix everything together. It’s helpful to use 2 pairs of long cooking chopsticks.

  • 4)

    Add mung bean sprout. Keep mixing.

  • 5)

    Combine the rest of the sauteed pork into the noodle.

  • 6)

    Add 1 tbsp of soy sauce. Sprinkle salt to taste.

  • 7)

    Make sure everything is mixed well and heated evenly.


  • 1)

    Transfer to a serving bowl.

  • 2)

    Garnish with fresh cilantro.

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