Yaki Bifun Oyster Sauce (Rice Noodle Stir-Fry)

Yaki Bifun （焼きビーフン）

What kind of dish is Yaki Bifun??

Rice Vermicelli = Rice noodle = Bifun Yaki = Stir fry

This dish is made by stir-frying bifun, pork, and vegetables and seasoning them with oyster sauce. Bifun is a recommended ingredient for gluten-free people.

There are many variations in the seasoning for this dish, including those using curry, gochujang, and coriander, but the most traditional seasoning is oyster sauce.

What kind of food is rice noodles??

Bifun is called ”rice vermicelli” or ”rice noodles” in English.

“Vermicelli” originally referred to thin pasta, but nowadays it can refer to bifun, somen, harusame, etc.

The manufacturing process of bihoon is very similar to pasta.

Rice dough is extruded through a plate with holes, heated and processed into noodles.

Bifun is thought to have originated in southern China around the time when Qin Shi Huang unified China.

Indica rice (a less sticky variety) used for bifun is widely cultivated, so it is popular not only in China but also in Southeast Asia.

Bifun has a variety of uses, including Stir-fried dishes, vinegared dishes, and soups.

In recent years, it has also become popular outside of Asia as a healthy gluten-free food ingredient.

It is also useful as a substitute for udon or pasta for people with wheat allergies.

What is the difference between harusame, pho, and bifun?

• Pho(rice noodle), made from rice, milky white, originated in Vietnam
• Bifun(rice noodle,vermicelli), made from rice, milky white, originated in China
• Harusame(vermicelli), made from starch, transparent, originated in China
• Thin pasta(vermicelli), made from wheat, light yellow, originated in Italy
• Somen(vermicelli), made from wheat, milky white, originated in Japan

NUTRITION FACTS of 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

INGREDIENT for Yaki Bifun ( Rice noodles stir fry) ( 3 SERVINGS)

• Cloud ear mushrooms 4g
  • water 100g
• Pork shoulder loin 100g
• Ginger 4g
• Cabbage 50g
• Carrots 20g
• Bell peppers 20g
  • Sesame oil 10g
• Bifun 90g
  • boiling water
    • Sesame oil 10g
• ☆Chicken broth granules 5g
• ☆Oyster sauce 15g
• ☆Soy sauce 10g
• ☆Mirin 15g
• ☆Sake 20g
• ☆Pepper moderato amount
• Dried sakura ebi (red small shrimp) 4g

How to make Yaki Bifun ( Rice noodles stir fry)

1. Soak the wood ear mushrooms in water for 10 〜15 minutes. Once soft, squeeze out the water.
2. Cut the pork into bite-sized pieces
3. Cut the ginger, cabbage and carrots into strips
4. Remove the stems and seeds from the bell peppers and cut them into strips (I use red peppers.)
5. Put the noodles in boiling water and boil for 2 minutes, then drain in a colander. Some noodles products are not need to boiled, but soaked in water before use. Follow the product’s instructions for use.
6. Mix the sesame oil with the noodles.
7. Divide the rice noodles into thirds with a knife. This step is very important. If you skip it, the noodles will stick together.
8. Add sesame oil to a frying pan and heat it.
9. Add the pork and ginger to the pan and fry until the pork changes colour.
10. Stir-fry the cabbage, carrots, and bell peppers.
11. Add the wood ear mushrooms and noodles. Loosen the noodles with chopsticks
12. Add sake, oyster sauce, chicken stock, soy sauce, pepper, and mirin to a frying pan and stir fry until the seasonings are evenly distributed. If you heat it for too long, the surface will dry out, so work quickly.
13. Serve on a plate
14. Scatter on some sakura ebi.

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