Xinjiang fried rice noodles
Overview
I have always eaten fried rice noodles at rice noodle shops outside. Every time I go there, I taste the general ingredients carefully and finally try it slowly.
Tags
Ingredients
Steps
-
Slice beef or chicken breast (depending on personal taste here), wash and mince ginger and green onion, cut dried chili into small pieces, if you want it spicier, add chili sauce or chili pepper (cut into small pieces) and set aside.
-
Wash and cut the celery into small pieces and set aside.
-
The rice noodles should be cooked in advance. Be careful to stir them frequently with chopsticks during cooking to avoid burning the pot. The rice noodles should not be too hard or they will become harder when cooled. Drain the water after cooking until soft and set aside (do not use cold water or the rice noodles will become hard).
-
Add oil to the pot. When the oil is hot, add dried chili peppers, ginger, and green onions and sauté until fragrant.
-
Add Qishan Doubanjiang and sweet noodle sauce and stir-fry until fragrant (don't add too much or it will be salty. Generally, one spoonful of doubanjiang and two spoonfuls of sweet noodle sauce are enough. Be careful not to let the doubanjiang and sweet noodle sauce turn into lumps. At this time, you can add chili sauce or Chaotian pepper according to your personal spicy eating habits. If you can't eat spicy food, you can leave it out.
-
Add beef or chicken breasts below and start frying the meat (you can add a little cooking wine as appropriate).
-
When the meat is almost fried, add the celery and stir-fry for about 3 minutes.
-
After the celery is fried, you can add the rice noodles. When stir-frying, shovel from the sides to avoid breaking the rice noodles. I was a little worried that the photos were a bit shabby.
-
Just fry for a few minutes, then the fried rice noodles will be out of the pan and ready to eat!
