Yaki Bifun Oyster Sauce (Rice Noodle Stir-Fry)

Yaki Bifun （焼きビーフン）

🍜What kind of dish is Yaki Bifun??

Yaki bifun is a flavorful stir-fry made with rice noodles, pork, and a variety of crunchy vegetables.

While modern variations on this dish include curry, gochujang, and coriander, the most traditional and beloved style is seasoned with a rich, umami-packed oyster sauce.

Thanks to the resistant starch created during the manufacturing process, rice noodles have a low GI of around 52. Compared to rice (GI 88) and udon (GI 62), their carbohydrate absorption is moderate, making them filling and suitable for dieting.

It’s also a recommended ingredient for those on a gluten-free diet.

And compared to other staple foods like rice and udon, rice noodles also contain a lot of vegetables.

Delicious and healthy! Add this to your repertoire!

Like my other recipes, this one is a precision recipe, measured to the gram, ensuring perfect salt balance and consistent flavor.

Be sure to give this recipe a try!

Understanding Rice Noodles (Bifun)

• Definition: In English, bifun is commonly called “rice vermicelli” or “rice noodles.”
• Terminology: While “vermicelli” originally referred to thin Italian pasta, it is now a broad term that includes bifun, somen (wheat), and harusame (starch).
• Production: The process is remarkably similar to pasta: After kneading rice flour with water, it is extruded through a finely perforated plate and dried.
• Origin & History: Bifun is believed to have originated in southern China around the era when Qin Shi Huang unified the country. Nowadays, bifun is enjoyed as a staple food not only in China but also in Southeast Asia, where the indica rice (a less sticky variety) used in bifun is widely cultivated.
• Versatility: Beyond stir-fries, it is perfect for soups and vinegared salads. Recently, its popularity has surged globally as a healthy, gluten-free substitute for udon or pasta.

Quick Comparison: Bifun vs. Other Noodles

• Bifun (Rice Vermicelli): Made from rice, milky white, originated in China.
• Pho: Made from rice (usually flat), milky white, originated in Vietnam.
• Harusame: Made from starch (mung bean/potato), transparent, originated in China.
• Thin Pasta: Made from wheat, light yellow, originated in Italy.
• Somen: Made from wheat, milky white, originated in Japan.

NUTRITION FACTS : Yaki Bifun (Rice noodles stir fry)

• 880 calories
• Protein 29.1 g
• Total Fat 40.5 g
• Total Carbohydrate 94.7 g
• Sodium 5.9 g

INGREDIENTS (Serves 3) : Yaki Bifun (Rice noodles stir fry)

• Rice Vermicelli (Bifun): 90g
• Pork Shoulder Loin: 100g
• Cloud Ear Mushrooms: 4g (Soak in 100g water)
• Vegetables: Cabbage (50g), Carrots (20g), Bell Peppers (20g—red adds great color)
• Aromatics: Ginger (4g)
• Garnish: Dried Sakura Ebi (Small red shrimp) (4g)
• Frying & Prepping: Sesame Oil (20g total—10g for noodles, 10g for frying)
• The Seasoning (Golden Ratio):
  • ☆Chicken Broth Granules: 5g
  • ☆Oyster Sauce: 15g
  • ☆Soy Sauce: 10g
  • ☆Mirin: 15g
  • ☆Sake: 20g
  • ☆Pepper: To taste

How to make Yaki Bifun (Rice noodles stir fry)

1. Hydrate Mushrooms: Soak the wood ear mushrooms in water for 10–15 minutes. Once soft, squeeze out the excess water.
2. Prep Ingredients: Cut the pork into bite-sized pieces. Slice the ginger, cabbage, carrots, and bell peppers into thin strips.
3. Prepare Noodles: Place noodles in boiling water and cook for 2 minutes, then drain. (Some noodles require soaking before use instead of boiling; follow product instructions.)
4. The “Anti-Stick” Secret: Toss the drained noodles with 10g of sesame oil. Then, cut the noodles into thirds with a knife. This crucial step prevents the noodles from clumping together during stir-frying.
5. Sear the Protein: Heat the remaining 10g of sesame oil in a pan. Fry the pork and ginger until the meat changes color.
6. Stir-Fry Vegetables: Add the cabbage, carrots, and bell peppers. Sauté until slightly tender.
7. Combine: Add the wood ear mushrooms and the prepared noodles. Use chopsticks to loosen and integrate the noodles with the vegetables.
8. Season Quickly: Add the sake, oyster sauce, chicken stock, soy sauce, pepper, and mirin. Stir-fry rapidly until evenly distributed. Tip: Work quickly to prevent the noodles from drying out!
9. Finish: Serve on a plate and scatter the Sakura Ebi on top for a fragrant, crispy finish. Sakura Ebi is not just for aroma; it’s a great source of calcium and astaxanthin, adding a nutritional boost to your meal.

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