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Asian way of turning leftovers into a noodle dish. Kids love it.

By on September 22, 2019

It’s not uncommon for families to discover that way in the back of the fridge, there’s always a piece of carrot, a strip of meat or a slice of onion from last night’s meal that’s been stashed and overlooked.

In Asia, before food turns bad, forgotten and thrown in the bin for the wrong reasons, people recycle them into a stir-fried noodle dish. Parents know that young kids love to gorge on noodles in any shape or form but rice vermicelli or “bifun” being the easiest to chew, is the most popular.  Try this easy and simple recipe.

Ingredients (serves 4)

2 packs of Bifun noodle (rice vermicelli)
meat cut into bite-sized pieces (pork, chicken or beef)
150g onion

1/2 medium size carrot cut into strips
broccoli (you can substitute with bell pepper or cabbage)
dried small shrimps (optional)

shiitake mushrooms cut into thin strips
Salt and pepper
1 tablespoon of cooking oil


Heat salad oil in a large wok. Saute onions, add a dash of salt and pepper and stir until color turns light brown.  Add carrots, shiitake mushrooms and broccoli.  Make space in the center of the wok and cook the meat.
Add 350cc of water, cover and simmer for 3 minutes. Turn over the noodles, sprinkle with dried shrimps for flavour, cover and simmer for another minute. Remove the lid and mix until all the ingredients are equally distributed. Serve hot.

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