PUMPKIN RICE NOODLES
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Rice noodles with ground pork and pumpkin in a delicious stir-fry. Making these mouthwatering Taiwanese noodles at home couldn’t be easier.
One of my all-time favorite noodle dishes is pumpkin noodles with pork mince. This is a go-to dish for me whenever I’m at my favorite Taiwanese restaurant.
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Slurp up some pumpkin rice noodles to add some color and texture to your dinner. Despite its simplicity, this dish packs a lot of flavor and is both filling and satisfying. Make this recipe with the abundance of pumpkin available in the fall.
Despite how easy it looks, pumpkin rice noodle is a delectable dish. Many people, particularly in Taiwan, consider it a comfort dish.
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Infusing rice noodles with both the sweetness of the pumpkin and the savory flavors of the spice sauces is a joy to devour. You’ll need fresh pumpkin for this dish, as canned pumpkin won’t do in this case.
Use kabocha squash instead of pumpkin for this recipe. Take a bite, and I’m sure you’ll be blown away by the incredible flavor.
There are just 502 calories in one serving of this meal.
INGREDIENTS:
- 100 g of dried rice vermicelli
- 100 g of ground pork
- 100 g of diced pumpkin or kabocha
- 2 tablespoons of oil
- 2 cloves of minced garlic
- ½ cup of water
- 2 tablespoons of soy sauce
- 1 tablespoon of sweet soy sauce
- 3 dashes of white pepper
INSTRUCTIONS:
- For around 20 minutes, warm water should be added to the dry rice vermicelli. Drain the water and put it away for later use.
- Add the garlic to the hot oil in a wok. Garlic should be cooked until fragrant before being added to the pan with the ground pork and pumpkin.
- Adding white pepper and boiling water, bring the mixture to a boil. Stir the rice vermicelli with the other ingredients in the wok after they’ve been added.
- Once vermicelli is cooked, and the sauce has been absorbed, remove it from the fire. Insist on being served right away.