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Stir fried pumpkin with rice noodles 金瓜炒米粉

Today Joanne has made a special Taiwanese pumpkin stir fry dish. Pumpkin is a very large and handsome vegetable but it isn’t that common an ingredient in popular foods. It’s most common to throw a couple of pieces of the chopped up vegetable into soups or stews but that doesn’t maker the most of it. So Joanne decided to share this lovely Stir fried pumpkin with rice noodles 金瓜炒米粉 recipe with you all.


The pumpkin in this meal blends its flavours with the pork and rice noodles and also brings along a wonderfully creamy texture to the meal – something that complements the ‘bite’ of the pork and springy rice noodles. If you are a pumpkin or rise noodle fan please try it!

The ingredients;ingredients_DSC_0747

  • rice noodles
  • grated pumpkin
  • grated carrot
  • marinated sliced pork
  • dried shrimps – soaked overnight
  • dried onion
  • garlic greens
  • chilli
  • sesame oil
  • Worcester sauce

Joanne has recorded a video showing you how to make this Taiwanese rice noodle based dish. Please watch the video below and make your own. Something to make delicious use of your garden pumpkins!

How to make stir fried pumpkin with rice noodles 金瓜炒米粉

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  1. Hello! This recipe looks wonderful! I can’t wait to try it. I have a question. What are garlic greens? Do you mean 韭菜?

  2. Hi Joanne,

    you made my day !!! Finally a pumkin recipe – thank you so much that you took the effort. I will try this out during the coming week while being at my Mom’s place. There where she lives are various Asia Markets where I can get the dried onions etc. to be a part of the ingredients. I for sure will let you know once I have made it.

    All the very best so far and thanks again,

    Steffen (from Germany)

    • Hi Steffen, good to hear you saw my pumpkins recipe! I do hope you like it and when you make it why not share the pictures on the Taiwan Duck Facebook page?!

      • Hi Joanne,

        I must admit I am not doing the facebook thing, though I am glad peeking into your facebook account, additionally, without having to lock in. So, I am afraid I could not provide some pics there (at least I wouldn’t know how) once I have made your pumpkin recipe.

        Speaking of pumpkins, here in the stores the japanese Hokkaido is the most common. I think it is so popular, because you can use it completely without having to peel it. Would that work for your recipe, too ???

        All the very best, and thanks so much for sharing your recipes,

        Steffen (from Germany)

  3. Hi Joanne,

    thank you so much again for sharing your pumpkin recipe!!! I made it past Friday and it really tastes wonderful (only my rice noodles got a tiny bit too soft, I think). My Mom likes it a lot, too. She is not so terribly fond of ginger or chilli or the other strong spicy things. So, this one seems to be the right meal for her, as well. I must say it really is a fantastic combination of flavours from all these ingredients, they perfectly match…. and I like pumpkin a lot.
    Thanks for taking the effort and for even dedicating this cooking to me – I’ll include you in my night prayers.

    All the very best and keep sharing your fantastic recipes,

    Steffen (from Germany)

  4. OK, ready to try this one. You’re really cute, Joanne! (Chin ko-chui!) Very Taiwanese. 🙂

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