Reviewed: May 8, 2012

Overall a good recipe. Easy to follow and the taste is pretty authentic. The only thing that may vary is the amount of time to soak the rice vermicelli. It really depends on the brand. The one I used took 30 minutes to soften.

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Reviewer:

mary00

Reviewed: Oct. 1, 2011

Awesome recipe! Just don't use too much five spice or dried shrimp, as they can both overwhelm the dish. Also couldn't find black mushrooms at the asian grocery, so just use regular mushrooms.

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Reviewer:

brwnNbrusd46

Reviewed: Mar. 2, 2011

My dad loves Mi Fun from the local restraunt so I wanted to try making it for him. (He said if I'd keep making it for him he'd never have to buy it again:) I made a few changes - I like to do my eggs like the egg in egg drop soup instead of the pancake. I also omit all the ingredients involving the pork, skip the mushrooms and use regular shrimp. I use way more cabbage as we all like it. And at the end I add salt, pepper and soy sauce to taste. I'm so happy to now be able to make this myself!!!

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Reviewer:

rfrick

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Feb. 16, 2011

Tasty rice noodle dish! I found that the noodles seemed a little hard after pan-frying for a little bit, so I added more water and covered to soften the noodles. Thanks for sharing!

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Reviewer:

Janice

Reviewed: Jan. 31, 2011

couldn't find all the ingredients so I made some substitutes and it still came out great!

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Reviewer:

Cooking Level: Expert

Living In: Columbia, Connecticut, USA

Reviewed: Dec. 1, 2010

I've made this a couple of times,with different noodles. rice and mung bean, I like the rice better thicker. with that said you can play with it,adding as much or as little stuff you like. Don't forget the dried shrimp though it is critical. I also made with 8 oz noodles and 6 oz noodles unless you really really like alot of noodles use the 6 oz. It's hard to mix in the noodles but be patient and gentle

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Reviewer:

leftoverQueen

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Reviewed: Jul. 29, 2010

Extremely tasty...

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Reviewer:

lordoetl

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 18, 2010

I finally made this after having it in my recipe box forever. I agree that the five-spice powder makes the dish. I had issues with my noodles. After soaking for 10 minutes they were still crunchy. So I dont know if the rice noodles I bought were strange or something. I tried soaking them in hot water for 15 minutes and they were still pretty "el dente". I did like this dish, it makes A LOT. I added some siracha for some heat. Thanks for a great recipe :)

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Reviewer:

Jenwee99

Cooking Level: Intermediate

Reviewed: May 3, 2010

This is the only and best tsao mi fun dish I've found on the web. I made it for dinner tonight and it was soooo good. And I am Taiwanese. I LOVE five spice powder! And I do agree it should be for 6 servings instead of 4.

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