Unauthentic but delicious Xinjiang spicy fried rice noodles

Overview

I saw a favorite blogger on Weibo making it several times. When I went to the vegetable market, I happened to see a rice noodle shop selling it. It was very thick and difficult to soak, so I cooked it with hot water and low heat for half an hour. The final product tasted pretty good, but the side dishes and other ingredients were all put as I liked. That’s why it’s said to be unauthentic

Tags

• staple food
• xinjiang cuisine
• baicai bangzi
• doubanjiang
• dried chili pepper
• garlic sprouts
• light soy sauce
• millet spicy
• old soy sauce
• rice noodles
• tenderloin
• garlic
• garlic moss

Ingredients

Steps

1. 1 Soak the rice noodles until soft, and cut all the side dishes. The meat I use is frozen meat from the refrigerator, if it is fresh meat. Can be marinated in advance. Tastes better

   

2. 2 Heat the pan with cold oil and sauté the onion, ginger, garlic and bean paste, stir-fry for a while. Add the tenderloin and stir-fry

   

3. 3 Add light and dark soy sauce, add side dishes and stir-fry. You can add a little less hot water

   

4. 4 Then add the soaked rice noodles. Stir fry. Cover the pot, simmer over low heat for a while, and let the soup soak into the rice noodles

   

5. 5 Finally, add salt to taste, and you can add some chicken essence. I rarely add chicken essence. Add garlic sprouts

   

6. 6 Take it out of the pan and put it on a plate. You can add less sesame seeds and garnish.