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.
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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.
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.
STEP 3
Place the soaked Xinjiang rice noodles into a pot of boiling water and cook 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.
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.
STEP 6
Prepare a clean pan and lightly spray it with oil.
STEP 7
Add the celery and stir-fry for 1-2 minutes.
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.
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.
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.
STEP 11
After mixing well, add enough water to cover the ingredients, so that the water level is roughly even with the vegetables.
STEP 12
Add the pre-cooked Xinjiang rice noodles.
STEP 13
Add the rice cakes.
Tip:
Soak the rice cakes in advance and cook for about 3 minutes until they soften.
STEP 14
Once all the ingredients are added, stir-fry everything evenly over high heat for about 5 minutes, until the sauce reduces.
STEP 15
Serve, and your delicious Xinjiang Stir-fried Rice Noodles are ready to enjoy!
Recipe analyzer
- Recipes: Xinjiang Stir-fried Rice Noodles
- Main Ingredients:5
- Servings per recipe:1
- Servings size:363 g
-
Energy (calories)：285 kcal
-
Protein：5.7 g
-
Fat：1.58 g
Why gray?
-
Carbohydrates：61.67 g
-
Protein: 7%21 kcal
-
Fat: 5%14 kcal
-
Carbohydrates: 88%251 kcal
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.
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