Xinjiang Stir-fried Rice Noodles

If you enjoy spicy stir-fried rice noodles, then this xinjiang stir-fried rice noodles recipe is perfect for you. The rice noodles used in this dish are thick and chewy, and you can choose from mild, medium, hot, or extra hot levels of spiciness. The rich, flavorful sauce caters to a variety of taste preferences.

4 Reviews
4 Comments
POSTED:01/08/2024
Level:Medium
Yield:1 servings
Total:35 min
(includes chilling time)
Active:5 min

The method for making xinjiang stir-fried rice noodles is quite simple. The main ingredients are rice noodles and chili peppers, and you can add your favorite vegetables or proteins, such as chicken, greens, or carrots. Today, I'll share the recipe for this delicious dish, and the taste will surely exceed your expectations.


1. About Xinjiang Stir-fried Rice Noodles

Xinjiang Stir-fried Rice Noodles is an authentic dish from the Xinjiang Uyghur Autonomous Region of China, known for its rich local flavors. This dish features tender rice noodles, succulent meat strips, fresh vegetables, and a variety of seasonings, resulting in an excellent texture and delicious taste. It often uses distinctive local spices such as Xinjiang pepper powder and cumin powder, adding unique flavor and richness. Making stir-fried rice noodles is very simple, and the required ingredients are easy to find, making it a popular home-cooked dish. Whether in Xinjiang or elsewhere, enjoying a bowl of authentic Xinjiang Stir-fried Rice Noodles offers a delightful experience.


2. Ingredients and Substitutes

The main ingredients for Xinjiang Stir-fried Rice Noodles are rice noodles and chili peppers. You can add other ingredients based on your preference, such as chicken, carrots, or celery. Here are the ingredients I use when making Xinjiang Stir-fried Rice Noodles:

Rice Noodles: I use Xinjiang rice noodles. You can substitute with any regular rice noodles.

Sauce Pack: I use a Xinjiang stir-fried rice noodles sauce pack. If you don't have one, you can use chili oil, garlic, and chili peppers instead.

Vegetables and Meat: Sausage, celery, and rice cakes. Feel free to use any vegetables or meats you like.

Seasonings: I only prepare soybean paste and water. Since the sauce pack is quite salty, there's no need for extra seasonings. If you're not using a sauce pack, you'll need light soy sauce, soy sauce, MSG, salt, and chicken bouillon.

Important Tip: All these ingredients can be found on Amazon or at your local Asian supermarket or Chinese grocery store.


3. How Long to Cook Rice Noodles

Since the rice noodles for Xinjiang Stir-fried Rice Noodles are quite firm, I usually prepare them in advance by soaking them in 30°C (86°F) warm water for 3-4 hours. After soaking, cook them for about 15-20 minutes until they soften.

If you haven't soaked the rice noodles beforehand, the cooking time will be longer. It will take approximately 40 minutes to cook them until they become soft.


4. Preparing the Side Ingredients

For this recipe, I prepare sausage, celery, and rice cakes.

Sausage: Use one sausage, remove the packaging, and slice it into thin pieces about 1 cm thick.

Celery: Take 4 stalks of celery, wash them thoroughly, and cut them into 3 cm long sections.

Rice Cakes: Purchase pre-cut rice cakes. Soak them for 3-5 minutes before stir-frying.


5. What to Pair It With

Xinjiang Stir-fried Rice Noodles, with its rich local flavors and unique texture, is a favorite among many food lovers. Pairing it with the right beverage can enhance the dining experience, and chilled milk beer is a top choice. This pairing not only complements the taste but also provides a richer sensory experience.

Other excellent drink options include cola, bubble tea, and sour plum juice. Especially in the hot summer months, enjoying a spicy bowl of rice noodles with an ice-cold beverage can balance the heat and offer a refreshing experience, making the entire meal more enjoyable.


Now that you have a good understanding of Xinjiang Stir-fried Rice Noodles, let's make this delicious dish together!

INGREDIENTS

MAIN INGREDIENTS

  • 150g rice noodles
  • 50g sauce

ACCESSORIES

  • 4 stalks of celery
  • 1 sausage
  • 25g rice cakes

SEASONINGS

  • 1 tablespoon soybean paste
  • Adequate amount of water

DIRECTIONS

STEP 1

Prepare the Xinjiang rice noodles and sauce pack.

Tip:

I’ve got about 150g of rice noodles ready.

Tip for preparing Xinjiang rice noodles and sauce pack with 150g noodles.

STEP 2

Soak in clean water for 3-4 hours or more.

Tip:

Use warm water for soaking. Since I soaked the noodles 3-4 hours in advance, this time isn't included in the total cooking duration. Soaking softens the rice noodles, making them easier to stir-fry.

Soak rice noodles in warm water for 3-4 hours before cooking to soften.

STEP 3

Place the soaked Xinjiang rice noodles into a pot of boiling water and cook for 20 minutes.

Cook soaked Xinjiang rice noodles in boiling water for 20 minutes.

STEP 4

After cooking, transfer the noodles to cold water and set aside.

Tip:

Rinsing the noodles in cold water helps maintain their chewy texture.

Tip: Transfer cooked noodles to cold water to maintain chewy texture.

STEP 5

Prepare the side ingredients:

Celery: Wash 4 stalks of celery thoroughly and cut them into 3 cm sections.

Rice Cakes: Use pre-cut rice cakes and soak them for 3-5 minutes before stir-frying.

Sausage: Slice 1 sausage into thin pieces, approximately 1 cm thick.

Instructions to prepare side ingredients: celery, rice cakes, and sausage.

STEP 6

Prepare a clean pan and lightly spray it with oil.

Prepare clean pan and lightly spray with oil before use.

STEP 7

Add the celery and stir-fry for 1-2 minutes.

Add celery, stir-fry for 1-2 mins.

STEP 8

Add the sausage and stir-fry for 1 minute.

Tip:

If you’re using meat, cook the meat first before adding the vegetables.

Instructions: Stir-fry sausage for 1 min. Tip: Cook meat before adding vegetables.

STEP 9

Open the sauce pack and add about half of it (approximately 50g). Also, add 1 tablespoon of soybean paste.

Tip:

Since the sauce pack is quite spicy, I only used half. If you enjoy more heat, feel free to add more.

Add 50g of sauce and 1 tbsp soybean paste; adjust for desired spiciness.

STEP 10

Stir-fry the sauce and vegetables until well combined.

Tip:

If you don’t have a sauce pack, you can use 1 tablespoon of doubanjiang, 1 tablespoon of soybean paste, a little soy sauce, a bit of vinegar, and a pinch of chicken bouillon to season.

Instructions for making stir-fry sauce and vegetables without a sauce pack.

STEP 11

After mixing well, add enough water to cover the ingredients, so that the water level is roughly even with the vegetables.

Add water to cover ingredients evenly after mixing.

STEP 12

Add the pre-cooked Xinjiang rice noodles.

Add pre-cooked Xinjiang rice noodles to recipe.

STEP 13

Add the rice cakes.

Tip:

Soak the rice cakes in advance and cook for about 3 minutes until they soften.

Tip: Soak rice cakes in advance and cook for 3 minutes to soften before adding.

STEP 14

Once all the ingredients are added, stir-fry everything evenly over high heat for about 5 minutes, until the sauce reduces.

Stir-fry ingredients over high heat for 5 minutes until sauce reduces.

STEP 15

Serve, and your delicious Xinjiang Stir-fried Rice Noodles are ready to enjoy!

Prepare delicious Xinjiang Stir-fried Rice Noodles to enjoy!

Recipe analyzer

  • Recipes: Xinjiang Stir-fried Rice Noodles
  • Main Ingredients:5
  • Servings per recipe:1
  • Servings size:363 g
Nutritional Summary of Recipe
Amount per 293 g= 1 serving(s)
  • Energy (calories):285 kcal
    21%
  • Protein:5.7 g
    34%
  • Fat:1.58 g Why gray?
    29%
  • Carbohydrates:61.67 g
    28%
Calorie breakdown
  • Protein: 7%
    21 kcal
  • Fat: 5%
    14 kcal
  • Carbohydrates: 88%
    251 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
8:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

4 REVIEWS

Review
Your rating:
FlavorFablesHubOctober 08, 2024

The noodles have a great texture and are bursting with rich, aromatic spices.
SpiceSprinkleSphereSeptember 27, 2024

This Xinjiang stir-fried rice noodles are fantastic—flavorful and the meat is tender!
TasteTriumphSeptember 15, 2024

If I can’t find rice noodles, can I use another type of noodle?
reply:
September 18, 2024
You can use thin noodles or spaghetti, but the texture and absorption of rice noodles will be different.
rollerAugust 12, 2024

A Chinese friend of mine loves Xinjiang fried rice, he used to make it when we lived together, he went back to China in June this year, I missed him and Xinjiang fried rice noodles, I stumbled upon this recipe and I made it, I didn't expect the texture to be so similar to what he made. It made me feel very happy and sad at the same time. I hope he is happy in China.
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