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.
INGREDIENTS
- 150g rice noodles
- 50g sauce
DIRECTIONS
Prepare the Xinjiang rice noodles and sauce pack.
Tip:
I’ve got about 150g of rice noodles ready.
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.
Place the soaked Xinjiang rice noodles into a pot of boiling water and cook for 20 minutes.
After cooking, transfer the noodles to cold water and set aside.
Tip:
Rinsing the noodles in cold water helps maintain their chewy texture.
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.
Prepare a clean pan and lightly spray it with oil.
Add the celery and stir-fry for 1-2 minutes.
Add the sausage and stir-fry for 1 minute.
Tip:
If you’re using meat, cook the meat first before adding the vegetables.
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.
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.
After mixing well, add enough water to cover the ingredients, so that the water level is roughly even with the vegetables.
Add the pre-cooked Xinjiang rice noodles.
Add the rice cakes.
Tip:
Soak the rice cakes in advance and cook for about 3 minutes until they soften.
Once all the ingredients are added, stir-fry everything evenly over high heat for about 5 minutes, until the sauce reduces.
Serve, and your delicious Xinjiang Stir-fried Rice Noodles are ready to enjoy!