TAIWAN: Rice Noodles



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About this Recipe

By: Shu Chuan Huang (via Literacy Pittsburgh)

This dish features thin rice noodles seasoned with a variety of traditional Japanese spices to create this staple dish!

Shu is a student at Literacy Pittsburgh and this recipe was submitted via their cooking program!


egypt on the map
  • 61⁄2 ounces rice vermicelli
  • 2 tablespoons vegetable oil
  • 2 tablespoons dried, small shrimp (Soak
    in warm water for 20 minutes and drain.)
  • 4 dried whole mushrooms (Soak in warm
    water for 1 hour. Drain and cut into
  • 1⁄3 cup ground pork
  • 2 cups cabbage, shredded
  • 1⁄4 cup carrot, shredded


Mix these ingredients well in a bowl. Set aside.

  • 1⁄4 cup soy sauce
  • 1⁄2 teaspoon white pepper powder
  • 1 tablespoon sesame seed oil
  • 1⁄3 cup soup stock
  • 1 teaspoon sugar

“Tsa bi whun” in Taiwanese translates to “fried rice noodles” in English. 

almonds placed on basbousa
coffee and basbousa


Step 1
Cook rice vermicelli in boiling water for 1-2 minutes and drain. (Actual time varies. See package instructions.)
Step 2
Place oil in a pan over medium heat. Add and fry in order: shrimp, mushrooms, and pork (each by interval of 1 minute).
    Step 3
    Add cabbage and carrot. Stir until cabbage becomes soft. Add sauce and stir. Place lid on pan and boil for 1 minute.
      Step 4
      Take lid off pan and turn to low heat. Add rice vermicelli. Stir well until rice vermicelli absorbs the sauce.