Delicious! I had to adjust the recipe though since I am vegetarian. I used tofu instead of pork marinating it according to the recipe and I omitted the shrimps. It was easy to do not too long and very flavorful. There's a lot of veggie and meat compared to the noodles but I liked it that way. Do not omit the 5 spice powder: it really make the dish. If you don't have any you can make your own by grinding 2 star anise with 1/2 tsp whole fennel seeds and 1/2 tsp whole cloves then adding 1 tsp ground cinnamon and 1/4 tsp pepper. One last thing: it makes four generous servings but it's so good that you may find yourself eating more than you should! Thanks Tina I'll make it again.
I've made this a couple of times with different noodles. rice and mung bean I like the rice better thicker. with that said you can play with it adding as much or as little stuff you like. Don't forget the dried shrimp though it is critical. I also made with 8 oz noodles and 6 oz noodles unless you really really like alot of noodles use the 6 oz. It's hard to mix in the noodles but be patient and gentle
I finally made this after having it in my recipe box forever. I agree that the five-spice powder makes the dish. I had issues with my noodles. After soaking for 10 minutes they were still crunchy. So I dont know if the rice noodles I bought were strange or something. I tried soaking them in hot water for 15 minutes and they were still pretty "el dente". I did like this dish it makes A LOT. I added some siracha for some heat. Thanks for a great recipe:)
This is the only and best tsao mi fun dish I've found on the web. I made it for dinner tonight and it was soooo good. And I am Taiwanese. I LOVE five spice powder! And I do agree it should be for 6 servings instead of 4.
Awesome recipe! Just don't use too much five spice or dried shrimp as they can both overwhelm the dish. Also couldn't find black mushrooms at the asian grocery so just use regular mushrooms.
couldn't find all the ingredients so I made some substitutes and it still came out great!
My dad loves Mi Fun from the local restraunt so I wanted to try making it for him. (He said if I'd keep making it for him he'd never have to buy it again:) I made a few changes - I like to do my eggs like the egg in egg drop soup instead of the pancake. I also omit all the ingredients involving the pork skip the mushrooms and use regular shrimp. I use way more cabbage as we all like it. And at the end I add salt pepper and soy sauce to taste. I'm so happy to now be able to make this myself!!!
Overall a good recipe. Easy to follow and the taste is pretty authentic. The only thing that may vary is the amount of time to soak the rice vermicelli. It really depends on the brand. The one I used took 30 minutes to soften.
Tasty rice noodle dish! I found that the noodles seemed a little hard after pan-frying for a little bit so I added more water and covered to soften the noodles. Thanks for sharing!
I am Taiwanese and this dish is no-where near what I am used to. It came out a bit too dry too... Not sure what I missed but one of our 5 kids seemed to like it. So I gave it 2 stars and am willing to try it one more time maybe.
){kind=link}