A traditional dish from Peng Hu Island (near Taiwan). Simple and easy to cook. Full of flavour. Ideal for everyday meals or entertaining.


  • 1 pack of Trident Rice Noodles

  • 3 cloves of garlic, finely chopped

  • 3 stalks of spring onions, finely chopped

  • 4 dry shiitake mushrooms, soaked in warm water till tender, drain and chop into small pieces

  • 600 g butternut pumpkin, skin & cut into slices

  • 400 g of pork leg steaks, cut into strips

  • 2 tablespoons of Soy sauce

  • 1 tablespoons of rice wine (alternatively dry white wine)

  • 1 tablespoon of brown sugar

  • 2 tablespoons of Oyster sauce

  • Ground black pepper & white pepper


  • 1.

    Soak rice noodles in the boiling water until tender

  • 2.

    Marinate the pork strips in soy sauce, rice wine & brown sugar for 15 minutes

  • 3.

    Cook pumpkin slices with little bit of water in high heat in microwave for 3 minutes, or till tender

  • 4.

    Heat the frying pan, put vegetable oil, chopped garlic and white bits of spring onions, shiitake mushrooms

  • 5.

    Add pork strips, till medium cooked

  • 6.

    Add pumpkin, cook for another 3 minutes

  • 7.

    Add rice noodles, mix well

  • 8.

    Add oyster sauce, ground black pepper & white pepper, mix well

  • 9.

    Garnish with rest of green bits of spring onions

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 334kj
  • Fat Total 16g
  • Saturated Fat 6g
  • Protein 23g
  • Carbohydrate 23g
  • Sugar 7g
  • Sodium 740mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Alternatively, you can use baby clams. Sprinkle sesame seeds to garnish.

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