PUMPKIN RICE NOODLES
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.
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.
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.
- 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
- 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.