Hakka Rice Noodles (Mee Tai Bak)

Mee Tai Bak, also known as Miˋ Qiˊ Mug in Hakka, is one of Taiwan’s most representative traditional rice dishes, especially in Hakka villages. In the old farming days, when neighbors gathered to help one another harvest rice, the host family would prepare snacks during the morning and afternoon breaks. Among all the treats, this simple rice noodle dish was always a favorite.

Across different regions, this noodle is known by many names such as bí thai bá k in Taiwanese Hokkien, Jian Mi Wan and Lao Shu Ban in parts of mainland China, Yin Zhen Fen in Hong Kong, and Lao Shu Fen in Malaysia. Although the names vary from place to place, they all refer to the same smooth, slippery, and delightfully chewy rice noodle that is loved throughout Asia.

In Taiwan, Mee Tai Bak is enjoyed in different ways. It can be served as a warm and comforting noodle soup, stir-fried with vegetables and meats, or even turned into a refreshing dessert with syrup, ice, and toppings. Today I’m sharing my family’s favorite savory version, a Hakka-style soup where pork, shiitake mushrooms, and dried shrimp are sautéed until fragrant, then simmered with fried shallots and vegetables. It is simple, cozy, and loved by all ages. I hope you enjoy it too.

 

Watch step by step recipe video below:

 

 

Ingredients

 

 

• 425 g rice noodles (Mee Tai Bak) 
• 200 g pork 
• 60 g shiitake mushrooms, soaked until soft 
• 35 g dried shrimp, soaked until soft 
• 70 g chives 
• 40 g garlic greens
• 50 g celery 
• 30 g cilantro 
• 1350 mL chicken stock 
• 1 tsp salt (add more to taste)
• 1 tsp white pepper powder 
• 10 g fried shallots 
• 2 tbsp oil

 

*This recipe uses store-bought refrigerated rice noodles (Mee Tai Bak). If you’re using freshly made noodles, you can skip the pre-boiling step.

 

Preparations

 

1. Dice the celery and chop cilantro into 1 cm sections. Set aside.
2.  Chop the garlic greens and cut chives into 1 cm sections.
3. Slice the soaked shiitake mushrooms into thin strips and finely chop the soaked dried shrimp.
4. Separate the fatty part of the pork and dice it first, then dice the lean part.
5. Bring a pot of water to a boil, add a little oil, and place in the rice noodles. Let it return to a boil, then gently stir. Once the noodles float and separate, remove and set aside.
6. Heat 2 tbsp oil in a pan. Add the fatty pork and sauté over medium heat until golden and the fat renders. Add the sliced mushrooms, chopped shrimp, and diced lean pork; stir-fry until fragrant. Then add the chopped garlic chives and chives. Mix well, remove from the pan, and set aside.
7. In a soup pot, bring the chicken stock to a boil. Add the stir-fried ingredients and the noodles. Season with crispy shallots, salt, and white pepper. Finally, add chopped celery and cilantro. Bring to a gentle boil again and serve hot.