This rice noodle stir-fry brings together the perfect balance of textures and flavors, with tender, chewy noodles, smoky sausage, and crisp vegetables tossed in a rich umami-packed sauce. The combination of aromatics, oyster sauce, and a touch of white pepper creates a dish that is both satisfying and deeply flavorful. Quick to prepare and easy to customize, this stir-fry is an excellent choice for a simple yet delicious meal.
Ingredient Breakdown
The Taiwanese rice noodles serve as the base of the dish, offering a light, absorbent texture that soaks up all the rich flavors. Mixed fresh mushrooms contribute a deep, earthy umami richness, enhancing the overall depth of the stir-fry. Taiwanese sausage brings a smoky, slightly sweet flavor that caramelizes beautifully when cooked, adding a unique complexity. Cabbage and carrots provide a contrast in texture, bringing both crunch and natural sweetness to balance the savory components. The combination of onion and green onions builds a fragrant aromatic base, enhancing both depth and freshness. Ginger garlic paste delivers bold, spicy notes, ensuring that every bite is layered with warmth and complexity. The oyster sauce binds everything together, introducing a thick, savory glaze that coats the noodles perfectly. White pepper and salt are used to fine-tune the seasoning, while water plays a crucial role in softening and hydrating the noodles, ensuring they cook to just the right consistency without becoming overly soft or mushy. Together, these ingredients create a well-rounded dish with the perfect balance of flavors and textures.
Step-by-Step Preparation Guide
Sautéing the Mushrooms and Sausage
Dry-roasting mushrooms to intensify their natural flavors.
Cooking sausage until crispy and caramelized for extra depth.
Building the Aromatic Base
Stir-frying onions and green onions to enhance their natural sweetness.
Using ginger garlic paste to create a rich foundation of flavors.
Adding the Vegetables and Seasoning
Properly wilting cabbage while retaining its slight crunch.
Ensuring even coating of oyster sauce, white pepper, and salt for balanced seasoning.
Cooking the Noodles
Using the right amount of water to steam and soften the noodles perfectly.
Stirring occasionally to prevent clumping and ensure even cooking.
Adjusting the Texture and Serving
Adding extra water as needed to prevent dryness.
Final seasoning adjustments to enhance overall flavor.
Recipe Tips & Frequently Asked Questions
How to prevent noodles from sticking together:
Stir frequently while cooking and ensure even moisture distribution.
Adjusting seasoning to suit personal taste preferences:
Start with a light hand on the salt and add gradually.
Best methods for ensuring vegetables remain crisp and not overcooked:
Cook them on high heat for a short time to retain texture.
How to substitute different proteins or vegetables for variety:
Try shrimp, chicken, or tofu, and experiment with bok choy or bell peppers.
Can I use a different type of noodle for this stir-fry?
Yes, but cooking times may vary.
What if I don’t have Taiwanese sausage? Are there alternatives?
Chinese sausage, bacon, or a plant-based substitute work well.
How do I prevent my noodles from becoming too soggy?
Use the correct amount of water and don’t overcook.
Can I prepare this dish ahead of time?
Yes, but add extra liquid when reheating.
What’s the best way to reheat leftovers without drying them out?
Reheat with a splash of water or broth to maintain moisture.
What to Serve With This Recipe
Proteins: Pairs well with grilled chicken, shrimp, or tofu for added substance.
Side Dishes: Complements light soups or Asian-style salads.
Sauces & Condiments: Serve with chili oil, soy sauce, or a squeeze of lime for added zest.
This rice noodle stir-fry is a perfect combination of bold flavors, crisp vegetables, and satisfying textures, making it an excellent go-to meal for any occasion. Whether enjoyed as a quick dinner or customized with different proteins and vegetables, it’s a dish that’s both versatile and packed with flavor. With just a few simple ingredients, you can create a comforting and delicious stir-fry that comes together effortlessly.
Ingredients
1 bundle of Tiger Brand Taiwanese Rice Noodles (Mifun)
2 cups mixed fresh mushrooms, shredded into bite-sized pieces
2 cups chopped cabbage
1 small onion, thinly sliced
2 sprigs green onion, chopped into 1-inch sections
1 carrot, shredded
1 Taiwanese sausage patty or 1 Taiwanese sausage, finely chopped
2 tablespoons Madame Chu Ginger Garlic Paste
2 tablespoons Lee Kum Kee Oyster Sauce
1 teaspoon white pepper powder
½ teaspoon salt (or to taste)
2½ – 3 cups water
Instructions
Heat a wok or deep pan over medium heat and dry roast the mushrooms for about a minute until their natural fragrance is released. Add the chopped or crumbled Taiwanese sausage and cook, breaking it into small pieces. Continue sautéing until the sausage renders its fat and develops a slight char on the edges, deepening its smoky, savory flavor.
Stir in the ginger garlic paste, sliced onion, and green onions. Cook, stirring frequently, until the onions soften and their sharpness mellows into a sweet, aromatic foundation.
Incorporate the chopped cabbage into the wok, followed by the salt, white pepper, and oyster sauce. Stir well to evenly coat the vegetables in the seasoning. Cook for about a minute, allowing the cabbage to soften slightly while still retaining a bit of crunch.
Pour 2½ cups of water into the wok and increase the heat to high, bringing the liquid to a rolling boil. Once boiling, add the rice noodles and shredded carrots. Reduce the heat to medium and cover with a lid to create a steaming effect. Occasionally lift the lid to stir the noodles, ensuring they evenly absorb the broth and soften. Allow the mixture to cook for about 6 minutes.
Taste the noodles. If they seem too firm or dry, add another ½ cup of water and continue steaming with the lid on. Adjust the seasoning with additional salt or white pepper if needed. Once the noodles reach the desired texture and absorb most of the liquid, remove from heat and serve immediately.
Rice Noodle Stir-Fry Recipe
Ingredients
- 1 bundle of Tiger Brand Taiwanese Rice Noodles Mifun
- 2 cups mixed fresh mushrooms shredded into bite-sized pieces
- 2 cups chopped cabbage
- 1 small onion thinly sliced
- 2 sprigs green onion chopped into 1-inch sections
- 1 carrot shredded
- 1 Taiwanese sausage patty or 1 Taiwanese sausage finely chopped
- 2 tablespoons Madame Chu Ginger Garlic Paste
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 teaspoon white pepper powder
- ½ teaspoon salt or to taste
- 2½ – 3 cups water
Instructions
- Heat a wok or deep pan over medium heat and dry roast the mushrooms for about a minute until their natural fragrance is released. Add the chopped or crumbled Taiwanese sausage and cook, breaking it into small pieces. Continue sautéing until the sausage renders its fat and develops a slight char on the edges, deepening its smoky, savory flavor.
- Stir in the ginger garlic paste, sliced onion, and green onions. Cook, stirring frequently, until the onions soften and their sharpness mellows into a sweet, aromatic foundation.
- Incorporate the chopped cabbage into the wok, followed by the salt, white pepper, and oyster sauce. Stir well to evenly coat the vegetables in the seasoning. Cook for about a minute, allowing the cabbage to soften slightly while still retaining a bit of crunch.
- Pour 2½ cups of water into the wok and increase the heat to high, bringing the liquid to a rolling boil. Once boiling, add the rice noodles and shredded carrots. Reduce the heat to medium and cover with a lid to create a steaming effect. Occasionally lift the lid to stir the noodles, ensuring they evenly absorb the broth and soften. Allow the mixture to cook for about 6 minutes.
- Taste the noodles. If they seem too firm or dry, add another ½ cup of water and continue steaming with the lid on. Adjust the seasoning with additional salt or white pepper if needed. Once the noodles reach the desired texture and absorb most of the liquid, remove from heat and serve immediately.
