These Taiwanese pumpkin rice noodles are a fast and flavorful one pan meal. With a tasty combination of ingredients, it’s a meal perfect for any night of the week. This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
I’m excited to be sharing this recipe as part of Pumpkinweek which kicks off today! Make sure you keep reading for lots more pumpkin ideas as well as info on the giveaway.
As you might have seen, I have taken part in Pumpkinweek the last couple of years since I came across it as pumpkin is definitely a favorite in our house. In fact right when I started this blog my first ever recipe included pumpkin (pumpkin broccoli soup – still one I really like!).
Pumpkin around the world
In the pumpkin recipes I have shared, I have tried to make a mix of some less well known international dishes (like kaddo bowrani, Afghan pumpkin and pumpkin empanadas) as well as twists on more common dishes (like pumpkin pasta) and more ‘typical’ pumpkin ideas (pumpkin scones).
This year I knew I wanted to make the pumpkin ravioli we had so enjoyed earlier in the year in Italy, but I also felt like digging around for other international dishes. You see, I imagine many people associate pumpkin with the US, but actually it features in many cultures.
True, the variety may be a little different sometimes, and it might technically be squash in some, but most recipes still work with the pumpkin you are likely to be able to get hold of. This Taiwanese pumpkin rice noodles is a perfect example.
Discovering Taiwanese food
We visited Taiwan a number of years ago now and I really enjoyed the many dishes we tried (like Taiwanese oyster omelette and the dumplings I made at the cooking lesson I took). However apart from street food, we did find it a little tricky to track down that much in the way of typical Taiwanese food.
We did have some as part of the conference dinners, but didn’t come across many Taiwanese restaurants. I imagine we just didn’t know where to look, but I imagine much is largely eaten at home rather than served in restaurants.
Either way, it meant this wasn’t a dish I tried there but now I have made it at home, I can definitely see us enjoying it a bit more. It’s a tasty combination of meat, veg and noodles with a simple, flavorful sauce. And cooked in one pan is never a bad thing either.
How to make Taiwanese pumpkin rice noodles
This dish comes together in a few easy steps:
- Pre-soak the rice noodles in boiling water;
- Chop your vegetables;
- Soften the onion and garlic;
- Add the pumpkin and pork and cook until pork is browned;
- Add the noodles, water and soy sauces, stir and cook a few minutes until pumpkin is tender.
On the whole, it uses pretty common ingredients but there are a couple you might be less familiar with. First is the noodles – this recipe uses thin rice noodles known as “maifun”. They are actually easier to find than you might think and I can get them in my local supermarket. However if you can’t find them, use the thinest rice noodles you can get, or else pre-cook other noodles and add at the same point.
The other more unusual ingredient is sweet soy sauce which I found in a local Asian supermarket. The Indonesian version, which as far as I know is much the same, is kecap manis. It is much thicker than ‘regular’ soy sauce and sweet, as the name says. It’s more of a sauce or marinade and adds a lovely flavor to the dish. If you can’t kind it, something like black bean or plum sauce would be not too bad as an alternative, but it’s worth trying to find.
These Taiwanese pumpkin rice noodles are an easy one pot meal with only a handful of ingredients. The longest part of the prep is soaking the noodles then it all comes together in no time. A delicious meal perfect for any night of the week.
Taiwanese pumpkin rice noodles
- 3 1/3 oz maifun rice noodles 95g (typically 1/2 packet, also known as rice vermicelli)
- 8 oz pumpkin 225g (peeled and de-seeded weight)
- 1/4 onion
- 1 clove garlic or 2 if small
- 1 tbsp vegetable oil
- 8 oz ground pork 225g pork mince
- 2 tbsp soy sauce
- 2 tbsp sweet soy sauce
- 1/3 cup water 80ml
- 1 pinch pepper
- 3 oz bean sprouts 85g (optional)
- Put the rice noodles in a heatproof bowl and cover with boiling water. Leave to soak for around 20 minutes while you prepare the rest, then drain and set aside.
- Peel and de-seed the pumpkin if not already done so and cut the pumpkin into a small dice. Dice the onion (small dice as well) and finely chop or crush the garlic.
- Heat the oil in a wok or large skillet/frying pan and add the onion. Cook a minute or two then add the garlic. Cook another minute or two until both are softened but not browning (or at least only a little).
- Add the pork and pumpkin to the pan and brown the meat.
- Pour in the soy sauce, sweet soy sauce, water and pepper. Bring to a simmer then add the drained rice noodles. Cook for a few minutes, stirring regularly to mix well but try not to break up the pumpkin. It's ready to serve once the pumpkin is tender and the sauce has largely been absorbed/evaporated (a couple minutes).
Here are today’s #PumpkinWeek recipes:
Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking (you’re here!)
Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
[#pumpkinweek giveaway now closed]
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
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