Tiffy Chen shares her grandmother’s Taiwanese stir-fried noodle recipe

deleciousfood | February 28, 2024 | Asian Food | No Comments

Tiffy Chen, the Internet sensation and food writer, releases her first cookbook, “Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours.”

The new book will detail Chen’s favorite recipes that can be prepared quickly, are for the whole family and span the Asian continent in theme.

Chen grew up in Taiwan, a nation brimming with diverse cultures, as evidenced in food and beyond. Chen draws on this context to share the tastes and smells of her home with the world.

The new cookbook blends stories and recipes collected during Chen’s travels throughout Southeast Asia.

The food blogger has attracted a massive following online, amassing 3.2 million followers on TikTok, where her audience enjoys videos detailing a variety of Asian recipes.

“Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours.”

Crown Publishing Group

Chen joined “Good Morning America” on Tuesday to explain her grandmother’s recipe for Taiwanese fried noodles, Chao Mi Fen. Chen’s take on stir-fried noodles offers a healthy and affordable option for stir-fry lovers who crave a more effective version of the classic dish.

Grandma’s Taiwanese Stir-fried Noodles, Fried Rice Noodles, Chao Mi Fen

For: 4

Ingredients

10 ounces/300 grams rice vermicelli

1 teaspoon of olive oil

1 pound/450 grams white cabbage (1 large cabbage), sliced

1 cup Chinese celery cut into 2-inch lengths

1/2 cup thinly sliced peeled carrots

1 cup sliced shiitake mushrooms

1/2 cup sliced fresh black mushroom

1/4 cup light soy sauce

3 tablespoons vegetarian oyster sauce

1 teaspoon ground white pepper

1/2 teaspoon sugar

2 cups water, more if necessary

1 tablespoon shallot oil

1 tablespoon fried shallots

Fresh coriander leaves, for garnish

Directions

1. In a medium bowl, soak the rice vermicelli in cold water, covered, for five minutes. Drain and reserve.

2. Heat olive oil in a large skillet over medium-high heat. Add the cabbage, Chinese celery, carrots, shiitake mushrooms and black fungus. Saute for 2 to 3 minutes, until the mushrooms begin to sweat.

3. Add the light soy sauce, vegetarian oyster sauce, white pepper and sugar. Mix well. Pour in the water and bring to the boil. Add the noodles and, using chopsticks to avoid breaking them, break them apart. Toss to coat the noodles with the sauce.

4. Reduce heat to low, cover with a lid and simmer for 15 minutes. If the noodles are still firm, add more water, 1 tablespoon at a time, until completely cooked. Uncover, drizzle with shallot oil and add the fried shallots. Stir gently. Transfer to a large serving plate and garnish with cilantro. Serve immediately.

Five tips to remember:

1. Soak the noodles in COLD water for five minutes, this will help the noodles soften without becoming soggy. This way the noodles can soak up all the delicious sauces while still maintaining their nice chewiness. Drain and reserve afterwards.

2. You can really customize it with whatever veggies or protein you want. I’m making a vegetarian version today with celery, carrots, mushrooms, cabbage and black fungus. But you can also add pork belly, shrimp, chicken or whatever you like.

3. Use chopsticks to prevent the noodles from breaking. This will also help loosen the noodles, allowing each noodle to coat the sauce evenly. You are more “tossing” the noodles instead of mixing them!

4. Reduce the heat to low and cover the noodles to allow them to absorb all the sauce. Each brand is a little different, so I like to start with less water, but if necessary you can add more water, 1 tablespoon at a time.

5. PRO TIP: If using dried shiitake mushrooms, be sure to reserve the water used to rehydrate the mushrooms as it has lots of flavor. You can use this broth instead of water.

Reprinted with permission from “Tiffy Cooks: 88 Easy Asian Recipes From My Family to Yours” by Tiffy Chen. Copyright © 2024 by Yin Chu Chen and Tokytiffy Consulting Ltd. Published by Ten Speed Press, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.

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