Taiwanese Tsao Mi Fun Vermicelli Stir Fry Recipe

This Taiwanese vermicelli stir fry, also known as tsao mi fun, is a comforting noodle dish inspired by the way my grandma used to make it. It is quick enough for lunch, satisfying enough for dinner, and full of savoury aroma from dried shiitake mushrooms, dried shrimp skin, pork mince, vegetables and rice vermicelli noodles.

This Taiwanese-style rice vermicelli stir fry is the kind of recipe that feels simple but tastes deeply layered. The noodles are light and springy, the vegetables add sweetness and texture, and the aromatics bring everything together with a rich, savoury flavour. It is not a saucy noodle dish; instead, the vermicelli absorbs the seasoning and mushroom soaking liquid until every strand is fragrant and delicious.

If you enjoy noodle stir-fries that are packed with vegetables, protein and bold umami flavour, this recipe is a wonderful one to add to your regular cooking list. Dried shrimp skin may be new to some home cooks, but it gives this dish a distinct Taiwanese flavour and a beautiful seafood aroma without making the noodles heavy.

Ingredients

• Dried shrimp skin (xia pi 蝦皮) are tiny sun-dried shrimp shells with an intense savoury, seafood-like umami flavour. They are commonly used in soups, stir-fries and vegetable dishes, and can usually be found at Asian supermarkets.
• Dried vermicelli noodles are thin rice noodles that soften after soaking. They are ideal for stir-frying because they absorb flavour well while staying light.
• Shallots have a softer, slightly sweeter flavour than regular brown onions. They add a delicate aromatic base to the stir fry.
• Dried shiitake mushrooms are more fragrant than fresh shiitake mushrooms and bring deep savoury flavour to the noodles. Whole dried shiitake mushrooms are generally more aromatic than pre-sliced ones.
• Pork mince is the traditional protein for this Taiwanese vermicelli stir fry. Chicken mince or beef mince can be used, but pork gives the most classic flavour.
• Shaoxing wine is a Chinese cooking rice wine that adds depth and fragrance. Dry sherry can be used as a substitute.

Step by step instructions

Chop, soak, slice, get everything ready

Before turning on the stove, prepare every ingredient. Stir-fries move quickly, and having everything ready makes the cooking process much easier. Soak the dried vermicelli noodles according to the packet instructions, rehydrate the dried shiitake mushrooms, reserve the mushroom soaking water, then slice the cabbage, carrot, shallot and spring onion. Mince the garlic and keep the seasonings close by.

Sauté and build flavour

Start by heating a generous amount of neutral oil in a large pan or wok. Add the rehydrated and sliced shiitake mushrooms, then sauté until they become fragrant and lightly golden. This step helps draw out the rich mushroom aroma.

Next, add the shallots, garlic and dried shrimp skin. Cook until the aromatics are golden and fragrant. This is one of the most important steps in the recipe because it creates the savoury base that flavours the entire stir fry.

Add the pork mince, brown sugar, soy sauce and Shaoxing wine. Stir-fry over high heat until the pork is browned and the sauce has reduced into a glossy, caramelised coating.

Add the finely sliced cabbage and carrot matchsticks. Continue stir-frying until the vegetables soften and become sweet. They should still have some texture but should no longer taste raw.

Add the soaked vermicelli noodles, the remaining soy sauce, salt, white pepper and reserved shiitake mushroom soaking water. Reduce the heat to medium-low and use two spatulas to toss everything together. Continue stir-frying until the noodles are evenly coated and all the liquid has been absorbed.

Turn off the heat and mix through the finely sliced spring onion. It adds freshness and a final lift of flavour to the dish.

The shiitake mushroom soaking water is a powerful flavour booster, so do not pour it away. If there is sediment at the bottom, pour carefully and stop before the debris reaches the pan.

Dry and not saucy

This Taiwanese vermicelli stir fry is meant to be dry rather than saucy. The noodles should absorb the seasoning and mushroom liquid, leaving the pan sizzling without excess sauce. The result is a fragrant noodle dish where each bite has pork, vegetables, mushroom and umami-rich dried shrimp skin.

The texture is part of what makes this dish so satisfying. The vermicelli noodles are soft but not mushy, the cabbage and carrot add gentle sweetness, and the aromatics create a savoury depth that makes a second serving very tempting.

Let’s talk dried shrimp skin

Dried shrimp skin, or xia pi 蝦皮, is made from very small shrimp that have been sun-dried. Because the shrimp are tiny, what remains is mainly the delicate crispy shell. These small pieces bring a unique seafood aroma and a strong umami flavour to dishes.

In Taiwanese and Chinese cooking, dried shrimp skin is often added to soups, noodle dishes and vegetable stir-fries. It is especially good with cabbage because it turns a very simple vegetable into something deeply savoury and aromatic.

If this is your first time buying dried shrimp skin, look for small, pale, lightweight pieces. They are usually sold in packets at Asian supermarkets.

Store dried shrimp skin in an airtight container, such as a jar, and keep it refrigerated so the aroma stays fresh.

Dried shrimp (蝦米) vs dried shrimp skin (蝦皮)

Dried shrimp skin is different from dried shrimp, known as xia mi 蝦米. Dried shrimp are larger, orange in colour and include the flesh of the shrimp. They usually need to be soaked before cooking.

Dried shrimp are also very versatile and are used in rice dishes, braises, soups, stir-fries, radish cakes and Chinese sticky rice. Compared with dried shrimp, dried shrimp skin is generally more economical and lighter in texture. Dried shrimp have a richer, sweeter umami flavour because they include the flesh.

Tips for making this dish perfect every time

• Take time to brown the aromatics. Shiitake mushrooms, garlic, shallots and dried shrimp skin need a little time in oil to release their flavour.
• Prepare everything before cooking. Stir-frying happens quickly, so chop, slice and soak the ingredients first.
• Slice the vegetables finely. Cabbage and carrots should roughly match the shape of the noodles so everything cooks evenly and combines well.
• Use two spatulas for tossing. Vermicelli noodles can break easily, so gently lift and toss rather than aggressively stirring.

Made this recipe? Share your thoughts or questions in the comments section below.

Happy cooking! – Gen

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