Fried Bifun

This rice vermicelli absorbs plenty of dried shrimp stock and is very tasty!

Ingredients: 2 servings

120 g
100 g
Vegetable oil
1 tablespoon
100 g
Wood ear mushrooms
as required
Dried shrimp
10 (5 g)
Chinese chives
6 (20 g)
1 leaf (50 g)
Red pepper
1/2 (20 g)
Garlic (finely chopped)
1 clove
Sesame oil
1 teaspoon
For the meat seasoning:
Soy sauce
1 tablespoon
Shaoxing wine
1 tablespoon
For the flavouring ingredients:
Soaking liquid of dried shrimps
100 ml
Oyster sauce
1 tablespoon
Usukuchi soy sauce
1 teaspoon
Fish sauce
1 teaspoon
1/2 teaspoon
a pinch


1. Soak the dried shrimps in boiled water for about 1 hour to rehydrate. Rehydrate the wood ear mushrooms.
2. Cut the squid and cabbage into bite-sized pieces. Cut the Chinese chives into 5 cm lengths. Julienne the red pepper.
3. Cut the pork into bite-sized pieces and mix with the seasonings. Combine the flavouring ingredients.
4. Soak the bifun in plenty of hot water for 2 minutes. After 2 minutes drain in a colander and quickly rinse with cold water. Drain well and cut into 10 cm lengths.
5. Heat a wok and pour in 1 tablespoon vegetable oil. Add the pork and fry. Once the pork is almost cooked, add the garlic.
6. Add all the ingredients except the squid and Chinese chives, and continue to fry.
7. When the squid turns colour, add the flavouring ingredients and bifun. Continue to cook to allow the bifun to absorb the soup.
8. Once the bifun absorbs the soup, add the Chinese chives. Drizzle over 1 tablespoon of sesame oil to finish.
9. Transfer to the serving dishes.

Story Behind this Recipe

A long time ago I tried fried bifun at a Taiwanese restaurant under the train bridge near the south exit of Shinjuku station. I recreated a similar dish.