Taiwanese pumpkin rice noodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2 -3
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Calories
661 kcal
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Course
Main Course
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Cuisine
Taiwanese
Taiwanese pumpkin rice noodles
Description
This recipe starts by soaking thin rice vermicelli noodles in boiling water to soften them. Meanwhile, peeled and diced pumpkin, diced onion, and minced garlic are sautéed in vegetable oil until softened but not browned. Ground pork is added and cooked through with the pumpkin mixture.
Soy sauce and sweet soy sauce add savory and sweet umami notes alongside a pinch of black pepper and a small amount of water to create a light sauce. The softened noodles are then added to the pan and stir-cooked briefly to combine without breaking the pumpkin pieces. Optional bean sprouts can be mixed in at the end for additional texture.
This one-pan dish offers a gently sweet and savory profile from the pumpkin and soy sauce, with tender pork and soft noodles. It can serve as a practical and filling lunch or dinner option.
Ingredients
- 3 ⅓ oz maifun rice noodles (3 ⅓oz is typically ½ packet, also known as rice vermicelli)
- 8 oz pumpkin (peeled and de-seeded weight)
- ¼ onion
- 1 clove garlic or more if small
- 1 tablespoon vegetable oil
- 8 oz ground pork pork mince
- 2 tablespoon soy sauce
- 2 tablespoon Sweet soy sauce (kecap manis)
- ⅓ cup water
- 1 pinch black pepper
- 3 oz bean sprout optional
Instructions
- Put the rice noodles in a heatproof bowl and cover with boiling water. Leave to soak for around 20 minutes while you prepare the rest, then drain and set aside.
- Peel and de-seed the pumpkin if not already done so and cut the pumpkin into a small dice. Dice the onion (small dice as well) and finely chop or crush the garlic.
- Heat the oil in a wok or large skillet/frying pan and add the onion. Cook a minute or two then add the garlic. Cook another minute or two until both are softened but not browning (or at least only a little).
- Add the pork and pumpkin to the pan and brown the meat.
- Pour in the soy sauce, sweet soy sauce, water and pepper. Bring to a simmer then add the drained rice noodles. Cook for a few minutes, stirring regularly to mix well but try not to break up the pumpkin. It's ready to serve once the pumpkin is tender and the sauce has largely been absorbed/evaporated (a couple minutes).
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 68g | 23% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 81mg | 27% |
| Sodium | 1485mg | 62% |
| Potassium | 832mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 9655IU | 193% |
| Vitamin C | 18.1mg | 20% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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