New Recipes

Pumpkin Rice Noodles

Pumpkin Rice Noodles - delicious rice noodles stir-fried with ground pork and pumpkin. This amazing Taiwanese noodles is very easy to make at home |


Pumpkin Rice Noodles

Serves 1 | Prep Time: 15 minutes | Cook Time: 5 minutes


100g (3.5 oz) dried rice vermicelli
2 tablespoons oil
2 cloves garlic, minced
100g (3.5 oz) ground pork
100g (3.5 oz) pumpkin (or kabocha), diced
½ cup water
2 tablespoons soy sauce
1 tablespoon sweet soy sauce
3 dashes white pepper


1. Soak the dried rice vermicelli in warm water for about 20 minutes. Drain the water and set aside.
2. Heat up the oil in a wok and add the garlic. Stir-fry the garlic until aromatic before adding the ground pork and pumpkin.
3. Add the water, soy sauce, sweet soy sauce, white pepper and bring to boil.
4. Add the rice vermicelli into the wok, stir to combine well with the ingredients in the wok. Continue to stir fry until the vermicelli is cooked through and soaked up the sauce. Dish out and serve immediately.

Most-Pinned Recipes

Thai chicken sate with peanut sauce - Thai chicken sate is tasty and popular. Make this amazing chicken sate with this super easy and step-by-step recipe |

Ginger Soy Soba - the easiest and healthiest noodles made with ginger, soy sauce, honey and Japanese soba noodles. 15 minutes to make! |

Crab Rangoon - BEST and EASIEST crab rangoon recipe with cream cheese and wonton wrapper. Quick, fool-proof and MUCH better than Chinese takeout!! |

How to make Thai Peanut Sauce - 5 ingredients and you can make the most amazing homemade peanut sauce, get the easy recipe |

Chicken wontons - easiest and the best fried chicken wontons ever! Takes 20 mins to make including wrapping. Super crispy and yummy, get the easy recipe |

Onion scallion beef – tender juicy beef stir-fry with onions and scallions in Chinese brown sauce. Delicious and easy recipe that takes only 20 mins |

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

16 COMMENTS... read them below or add one

  1. Jayne

    This reminds me of my ex-colleague who occasionally made a very similar dish. She always shared some with me. I miss her and this dish so much. Alas, my hubby doesn’t like pumpkin. I’ll try this again in the soon future and see if his tastes have changed. :-)

  2. H. Ng

    Just to let you know that I really like your new cookbook!

    I read the instructions for your pumpkin rice noodles. I am confused.
    When do you add the bean sprouts to the wok? I would appreciate clarification.


  3. Debbie Woo

    Just tried this recipe and loved it! Even the kids ate it! And my friend, Carolyn – who is your friend too, came over and had some too! Love your recipes!

  4. hi!

    sorry, maybe this is obvious but do i use uncooked pumpkin or precooked pumpkin. and also, the brand of rice noodle i have takes a long time to cook when its boiled. will it cook the same if i throw it in dried? or would it be better to pre boil in this case?


Leave a Comment

Your email address will not be published. Required fields are marked *