Rice Vermicelli

Chinese Rice Vermicelli (Mǐfěn)

A staple noodle across southern China, rice vermicelli — called mǐfěn (米粉) — is made from rice flour and a touch of wheat flour, then served in clear soups, stir-fries, or dressed with soy and aromatics. This recipe covers the classic stir-fried version with pork and greens.

Prep

20 min

Cook

15 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) dried rice vermicelli, mǐfěn, the thin variety
• •200 g (7 oz) pork loin or belly, thinly sliced across the grain
• •1 tbsp soy sauce, light, for marinating
• •1 tsp Shaoxing wine, or dry sherry
• •1 tsp cornstarch
• •3 tbsp vegetable oil, neutral, like peanut or canola
• •3 cloves garlic, finely chopped
• •1 tbsp fresh ginger, finely chopped
• •150 g (5½ oz) shiitake mushrooms, fresh, sliced (dried, rehydrated, also work)
• •150 g (5½ oz) choy sum or bok choy, cut into 5 cm / 2 in pieces
• •2 tbsp light soy sauce
• •1 tbsp dark soy sauce, for color; can be omitted
• •1 tsp sesame oil
• •0.5 tsp (½ tsp) white pepper, or freshly ground black pepper
• •60 ml (¼ cup) warm water or stock, chicken or vegetable
• •2 stalks scallions, sliced, to finish

Steps

1. 1 Soak the dried rice vermicelli in hot (just-off-the-boil) water for 5–7 minutes until pliable but still firm; drain and toss with 1 tsp of oil to prevent sticking. Do not over-soak or they will turn mushy when stir-fried.
2. 2 Toss the sliced pork with the soy sauce, Shaoxing wine, and cornstarch. Set aside for 10 minutes.
3. 3 Heat 1 tbsp oil in a wok over high heat until just smoking. Add the pork in a single layer and sear 1 minute without stirring, then stir-fry until just cooked through — pork is safe when it reaches 71°C / 160°F internal and loses all pink. Remove and set aside.
4. 4 Add the remaining 2 tbsp oil to the wok. Add garlic and ginger and stir-fry 15 seconds until fragrant but not browned.
5. 5 Add the shiitake mushrooms and stir-fry 2 minutes until they release their moisture and begin to brown at the edges.
6. 6 Add the choy sum or bok choy and stir-fry 1–2 minutes until just wilted but still bright green.
7. 7 Return the pork to the wok along with the drained vermicelli. Add the light soy, dark soy (if using), sesame oil, white pepper, and the warm water or stock.
8. 8 Using chopsticks or tongs, toss everything together for 1–2 minutes over high heat until the noodles have absorbed the liquid and are evenly coated and heated through.
9. 9 Taste and adjust salt. Pile onto a plate, scatter with sliced scallions, and serve immediately.