Friday, October 26, 2018

Pumpkin Rice Vermicelli 金瓜米粉

Pumpkin Rice Vermicelli is a popular noodle dish from Taiwan.
But I have never tried it before in Taiwan.

I have no idea if this will be something similar, but I just cooked this based on my own imagination.

This is a dish that I cook and make my kids eat more pumpkin.
Cutting the pumpkin seems like a lot of work for people who don't enjoy cutting. Use a mandolin if needed.

Pumpkins are quick to soften, so do not cook them for long, if not, they will turn mushy. The finer you cut them, the shorter the cooking time.

You can use different types of rice noodles and I have even tried using Korean sweet potato glass noodles to do it too, but you will need more water to cook it.
I have also used butternut squash before, Japanese Kabocha and regular local pumpkins too. They will all work fine.

Pumpkin Rice Vermicelli 金瓜米粉

by WendyinKK
Serves: 4-5 pax

200g rice vermicelli, either Hsinchu or Thai, it’s ok
100g pork belly
2 Tbsp dried shrimp
500-600g pumpkin
2 eggs
2 cloves of garlic
2 sprigs of spring onion

Cooking instructions in video below


  1. Hi Wendy, Congratulations on 10 years of blogging! You're such an inspiration for home made meals. If I'm thinking of what to cook my kids always say, "Let's see what Wendy has on her blog!" I'm glad you are making videos now, too!
    Is there an easy way to cut into the pumpkin? Last time I tried to cut into a Japanese pumpkin, I broke the wooden handle of my mother-in-law's meat cleaver that she brought from Taiwan 40 years ago. Is there an easier way instead of full force whacking it on the cutting board? Thanks so much and Happy New Year!

  2. Clara,
    I'm afraid the only way is to cut it with a knife.
    Can't use an axe to cut into it or a peeler to get rid of the skin.
    If you boil and scrape the flesh away, discarding the skin, you won't be able to cut the pumpkin into matchsticks.
    The only advice I can give you is to use a very sharp knife.

  3. Hi Wendy, Love the colours of your noodle. Was wondering if we could replace dried shrimp with something else? My grandma is allergy with shrimp but also love flavourful noodle. If I do not use dried shrimp or replace it with anything else, would the flavour be too blanch?
    Thank you


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