Fried Bifun

Name: Fried Bifun
Yield: 2 servings
Cuisine: American
Ingredients: 120 grams Bifun; 100 grams Pork; 1 tbsp Vegetable oil; 100 grams Squid; 1 as required Wood ear mushrooms; 10 Dried shrimp; 6 Chinese chives; 1 leaf Cabbage; 1/2 Red pepper; 1 clove Garlic (finely chopped); 1 tsp Sesame oil; 1 tbsp Soy sauce; 1 tbsp Shaoxing wine; 100 ml Soaking liquid of dried shrimps; 1 tbsp Oyster sauce; 1 tsp Usukuchi soy sauce; 1 tsp Fish sauce; 1/2 tsp Sugar; 1 pinch Salt

cookpad.japan @cookpad_jp

A long time ago I tried fried bifun at a Taiwanese restaurant under the train bridge near the south exit of Shinjuku station. I recreated a similar dish.

If the dried shrimp is not available, use Chinese soup stock instead. Recipe by Cooking S Papa

A long time ago I tried fried bifun at a Taiwanese restaurant under the train bridge near the south exit of Shinjuku station. I recreated a similar dish.

If the dried shrimp is not available, use Chinese soup stock instead. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

A long time ago I tried fried bifun at a Taiwanese restaurant under the train bridge near the south exit of Shinjuku station. I recreated a similar dish.

If the dried shrimp is not available, use Chinese soup stock instead. Recipe by Cooking S Papa

A long time ago I tried fried bifun at a Taiwanese restaurant under the train bridge near the south exit of Shinjuku station. I recreated a similar dish.

If the dried shrimp is not available, use Chinese soup stock instead. Recipe by Cooking S Papa

Saved

Ingredients

2 servings

120 gramsBifun
100 gramsPork
1 tbspVegetable oil
100 gramsSquid
1as required Wood ear mushrooms
10Dried shrimp
6Chinese chives
1leaf Cabbage
1/2Red pepper
1 cloveGarlic (finely chopped)
1 tspSesame oil
For the meat seasoning:
1 tbspSoy sauce
1 tbspShaoxing wine
For the flavouring ingredients:
100 mlSoaking liquid of dried shrimps
1 tbspOyster sauce
1 tspUsukuchi soy sauce
1 tspFish sauce
1/2 tspSugar
1 pinchSalt

Saved

Steps

1

Soak the dried shrimps in boiled water for about 1 hour to rehydrate. Rehydrate the wood ear mushrooms.
2

Cut the squid and cabbage into bite-sized pieces. Cut the Chinese chives into 5 cm lengths. Julienne the red pepper.
3

Cut the pork into bite-sized pieces and mix with the seasonings. Combine the flavouring ingredients.
4

Soak the bifun in plenty of hot water for 2 minutes. After 2 minutes drain in a colander and quickly rinse with cold water. Drain well and cut into 10 cm lengths.
5

Heat a wok and pour in 1 tablespoon vegetable oil. Add the pork and fry. Once the pork is almost cooked, add the garlic.
6

Add all the ingredients except the squid and Chinese chives, and continue to fry.
7

When the squid turns colour, add the flavouring ingredients and bifun. Continue to cook to allow the bifun to absorb the soup.
8

Once the bifun absorbs the soup, add the Chinese chives. Drizzle over 1 tablespoon of sesame oil to finish.
9

Transfer to the serving dishes.