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Taiwanese pumpkin rice noodles
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5 from 5 votes

Taiwanese pumpkin rice noodles

These Taiwanese pumpkin rice noodles are easy to make and a great one pot meal for any night of the week.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Taiwanese
Servings: 2 -3
Calories: 661kcal
Author: Caroline's Cooking


  • 3 ⅓ oz maifun rice noodles 95g (typically ½ packet, also known as rice vermicelli)
  • 8 oz pumpkin 225g (peeled and de-seeded weight)
  • ¼ 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
  • 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).


Calories: 661kcal | Carbohydrates: 68g | Protein: 25g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 1485mg | Potassium: 832mg | Fiber: 2g | Sugar: 18g | Vitamin A: 9655IU | Vitamin C: 18.1mg | Calcium: 54mg | Iron: 3mg