Stir-fried Bifun Noodles with lots of Spring Cabbage and Sweet Onions

Stir-fried Bifun Noodles with lots of Spring Cabbage and Sweet Onions

This is the authentic taste of bifun (mei fun noodles), just like the kind served from a food cart in Taiwan. I've had this bifun dish since childhood.

Ingredients: 3 to 4 servings

100 g
Spring cabbage
about 200 g
Sweet onion
Dried shiitake mushrooms
Dried shrimp
To taste
Seasoning ingredients:
Soy sauce
2 tablespoons
Chinese soup stock
1 teaspoon
Salt and pepper
To taste
1 teaspoon
★Sesame oil
A small amount


1. Soak the dried shiitake mushrooms and shrimp to rehydrate.
2. Finely julienne the reconstituted shiitake mushrooms, carrots and onions. Chop up the cabbage. Drain the reconstituted dried shrimp.
3. Bring water to a boil in a pot, turn off the heat and put in the noodles. Un-tangle them quickly, drain and rinse with cold water.
4. Cut the noodles up into easy to eat pieces with scissors.
5. Heat oil in a pan and stir-fry the shiitake mushrooms and dried shrimp until lightly browned.
6. Add the carrot and stir-fry.
7. Add the cabbage and onion and continue stir-frying.
8. When the vegetables are tender, add the noodles and stir-fry.
9. Put in all the seasoning ingredients in except for the ★ marked ones. Add the ★ ingredients at the very end, mix in, and it's done.
10. P.S. Variation: This is also delicious with Taiwanese-style meat miso (Recipe ID: 1071615).

Story Behind this Recipe

My mother used to make this for me growing up. She taught me the recipe.