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a pan full of stir fried vermicelli noodles

Vermicelli Stir Fry (Taiwanese Style)

This Taiwanese style vermicelli stir fry recipe is one that my grandma used to make. Typically, we'd have this for lunch as it's quick, nutritious and filling. These noodles are extremely fragrant, filled with amazing textures and a second helping is pretty much always a guarantee!
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Course: Dinner, lunch
Cuisine: Taiwanese
Keyword: vermicelli stir fry
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4 people
Calories: 479kcal
Author: Genevieve


  • 200 g /7oz dried vermicelli noodles soak according to packet instructions
  • 250 g /½pound pork mince
  • ¼ cabbage finely sliced, about 3 large handfuls
  • 1 carrot cut into thin matchsticks
  • 5 dried shiitake mushrooms rehydrated, thinly sliced, reserve soaking water
  • 1 large shallot finely sliced
  • 4 cloves garlic minced
  • ¼ cup dried shrimp skin (note 1)
  • 3 tablespoon soy sauce
  • 1 tablespoon shaoxing wine substitute: dry sherry
  • 1 spring onion finely sliced
  • teaspoon brown sugar
  • 3 tablespoon neutral tasting oil eg. canola or grapeseed oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon white pepper


  • Add ½ cup of boiling water to shiitake mushrooms in a bowl, cover and soak for 10 minutes until rehydrated. In the meantime, slice and prepare the remaining ingredients. Reserve shiitake mushrooms soaking water.
  • When ready to cook, add oil and shiitake mushrooms into a large pan or wok. Saute on medium-high heat until lightly golden and aromatic. About 2 minutes. Add shallots, garlic and dried shrimp skin. Saute until aromatic, about 2 minutes.
  • Add pork mince, 2 tablespoon of soy sauce, shaoxing wine and sugar. Saute on high heat until pork is browned and sauce has been mostly reduced.
  • Add cabbage and carrots. Stir fry until soft and sweet. About 4 minutes.
  • Add soaked vermicelli noodles, remaining tablespoon of soy sauce, salt, white pepper and reserved shiitake mushrooms soaking water (note 2). Reduce heat to medium-low. Stir fry with 2 spatulas for even mixing. About 3 minutes.
  • By now liquids should have been fully absorbed and the pan is sizzling. Add and mix through the spring onions for about 1 minute.
  • Serve immediately!


Note 1. Dried shrimp skin (xia pi 蝦皮) are teeny tiny whole shrimp skin (or shells) that's been sun-dried and adds a unique seafood umami taste and aroma to a dish. After sun drying, all that's left is the crispy shells (since it's so tiny). Can be found at most Asian supermarkets. Dried shrimp skins are used in a variety of dishes (soups, stir-fries, etc) such as this vermicelli stir fry and cabbage stir fries! It completely elevates a plain cabbage stir fry (I'll share a recipe soon!)
Note 2. Shiitake soaking water is a fantastic flavour booster to any dish! So never tip it down the drain! Tip: usually there is always a little debris at the bottom of the soaking water. I usually just pour the soaking water into the cooking pan and stop in time to not letting the debris get in.
Finely slice the cabbage and cut carrots into thin matchsticks. You want the vegetables to somewhat mirror the noodles for even cooking and so you get a bit of everything in each mouthful. So no chunky bites!
Use two spatulas to stir the vermicelli noodles through the rest of the ingredients. This will make the process much easier and avoid excessive noodle breakage. The noodles will inevitably break but we don't want to turn it into mush!
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 479kcal | Carbohydrates: 64.7g | Protein: 18.7g | Fat: 16.7g | Saturated Fat: 1.4g | Potassium: 327mg | Fiber: 4g | Sugar: 8.2g | Iron: 1mg