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Yaki Bifun (Fried Rice Noodles)
Serves 2 · About 25 min (10 min of this is soaking the rice noodles)
Thin rice noodles (bifun) stir-fried with pork, cabbage and carrot while steaming them in soup.
① Soak the rice noodles→② Cut the fillings→③ Stir-fry the meat and vegetables→④ Add the noodles and steam-fry→⑤ Adjust the flavor
What to buy
Meat
Vegetables
Dry goods
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: frying pan (about 26 cm, with a lid), bowl, colander, kitchen scissors, cooking chopsticks.
How to make it
1
Soak the rice noodles
- Fill a bowl with plenty of lukewarm water (feels slightly warm, about 40°C)
- Put in the rice noodles so they're fully under water, and soak for 10 minutes (if the package gives soaking directions, follow those)
- Drain in a colander and cut to half the length with kitchen scissors
How to tell it's doneThe noodles turn whitish and bend when you pinch them. It's fine if they're still a little firm (they'll soak up the soup and soften later).
Be carefulIf soaked too long, they break into short pieces when stir-fried. Don't leave them soaking for long.
2
Cut the fillings
- Cut the cabbage into strips 1 cm wide
- Peel the carrot and cut into thin strips 4 cm long. Cut the green pepper in half lengthwise, remove the seeds, and cut into thin strips
- If the pork pieces are big, cut them 3 cm wide
- In a small dish, mix 100 ml water, 2 tsp chicken stock powder, 1 tbsp oyster sauce, 2 tsp soy sauce and 1 tbsp sake (soup mix)
How to tell it's doneAll the ingredients are cut, and the soup mix is ready.
Be carefulWash the cutting board and knife you used for raw meat before cutting vegetables. It's easier to cut the vegetables first.
3
Stir-fry the meat and vegetables
- Heat 1 tbsp vegetable oil in a frying pan over medium heat and spread the pork in the pan
- Stir-fry for about 2 minutes, separating the pieces
- Add the carrot, then the cabbage, then the green pepper, and stir-fry for about 2 minutes
How to tell it's doneNo pink is left on the pork; it's all whitish. The cabbage is a little soft.
4
Add the noodles and steam-fry
- Spread the noodles over the other ingredients
- Stir the soup mix again and pour it evenly over the noodles
- Put the lid on and steam on medium heat for about 2 minutes
- Remove the lid, and using 2 pairs of cooking chopsticks (one in each hand), lift and loosen the noodles while mixing them with the other ingredients
- Stir-fry for about 2 minutes until there's no liquid left on the bottom of the pan
How to tell it's doneThe noodles are soft and colored all over, and no liquid is left on the bottom of the pan.
Be carefulSteam and liquid spatter when you add the soup. Keep your face away and put the lid on right away.
Be carefulMixing them in clumps breaks them. Mix by lifting and loosening.
5
Adjust the flavor
- Taste it, and if it's bland, add a pinch of salt and pepper
- Turn off the heat, drizzle 1 tsp sesame oil around the pan, and mix quickly
- Put on plates
ReadyThe noodles are all separated, with no hard parts.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The noodles are hard and dryNot enough liquid. Add water 2 tbsp at a time, put the lid on, and steam 1 minute at a time.
The noodles broke into short piecesThey soaked too long, or you mixed too hard. Next time stick to the soaking time, and mix by lifting and loosening.
The noodles are stuck in clumpsThe soup only covered part of them. Next time pour it evenly over all the noodles and stir-fry while loosening them.
They stuck to the panNot enough oil, or you kept stir-frying after the liquid was gone. Turn off the heat as soon as the liquid is gone.
It's soggy and wateryThe noodles weren't drained enough after soaking, or the liquid wasn't cooked off. Remove the lid and stir-fry until the liquid is gone.
Bland, or some parts have no tasteThe soup wasn't poured evenly. Add a pinch of salt and pepper and mix everything well.
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