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.
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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 (like 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.
About some of the ingredients...
On the whole, it uses pretty common ingredients but there are a couple you might be less familiar with. First is the noodles - you use thin rice noodles known as "maifun" for this. They are actually easier to find than you might think and I can get them in my local supermarket, or you can get maifun rice noodles online (affiliate link).
However if you can't find them, use the thinest noodles you can get, ideally rice noodles, and pre-cook if they are thicker or need a longer cook then add at the same point.
The other more unusual ingredient is sweet soy sauce which I found in a local Asian supermarket. The Indonesian name 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.
Looking for more savory pumpkin recipes? Try these:
- Traditional Italian Pumpkin ravioli
- Less traditional but also delicious Pumpkin pasta
- Pumpkin broccoli soup
- Plus get more seasonal ideas in the fall recipes archives.
Taiwanese pumpkin rice noodles
Ingredients
- 3 ⅓ oz maifun rice noodles (3 ⅓oz is typically ½ packet, also known as rice vermicelli)
- 8 oz pumpkin (peeled and de-seeded weight)
- ¼ onion
- 1 clove garlic or more if small
- 1 tablespoon vegetable oil
- 8 oz ground pork pork mince
- 2 tablespoon soy sauce
- 2 tablespoon sweet soy sauce (kecap manis)
- ⅓ cup water
- 1 pinch pepper
- 3 oz bean sprouts (optional)
Instructions
- 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).
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Get more pumpkin inspiration:
Beverages:
Caramel Pumpkin Spice Latte from Hezzi-D's Books and Cooks
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Savory:
Pumpkin Quiche from Jonesin' For Taste
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Pumpkin Chili from The Chef Next Door
Pumpkin Carbonara from The Redhead Baker
Baked Goods & Desserts:
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy's Honeybunch
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen's Kitchen Stories
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor's Adventures
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Classic Pumpkin Roll from Cookaholic Wife
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
Remember to pin for later!
Remember to pin for later!
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. The giveaway is now closed.
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 was 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.
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.
Cindy @ The Sweet Nerd
Wow this looks fantastic, and I always love the one pot. Seems like you could swap in all different types of squash and it would be delish.
Caroline's Cooking
Thanks, and I agree one pot is so helpful!
Meredith
Ooh - I never thought to combine pumpkin with rice noodles. This dinner looks so full of flavor, thank you for the yummy inspiration!
Caroline's Cooking
Thanks, it's a tasty combination.
Molly Kumar
Wow, this is so yummm and I'm so happy to see a savory pumpkin recipe 🙂 I'll be trying this soon.
Caroline's Cooking
Thanks, I am a big fan of savory uses of pumpkin for sure! This is a tasty one.
Cindy Gordon
Hello delicious pumpkin recipes this time of the year! Your pumpkin rice noodles look amazing!
Caroline's Cooking
Thanks, I agree I'm always happy to see fall recipes!
Jacqueline Meldrum
It's definitely the right time of year to start adding pumpkin and squash to recipes and it's great with noodles.
Caroline's Cooking
Thanks, I agree!
Brenna
My absolute favorite is Pumpkin Spice coffee!
Caroline's Cooking
Sounds good!
Wendy Klik
Loving all the international recipes . Thanks Caroline.
Caroline's Cooking
Thank you!