Stir-fried Rice Noodles

Name: Stir-fried Rice Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Rice noodles; 100g pork; 50g Chinese cabbage; Some Vegetable oil; Some salt; A tablespoon chili sauce; 5g Soy sauce

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

There are many ways to stir-fried rice noodles, including vegetarian stir-fried, seafood stir-fried, egg stir-fried, various meat stir-fried and so on. I rarely eat fried rice noodles, mainly because I have fried rice noodles here, which are the favorite of Xinjiang women, and the rice noodles are left out. Besides, the rice noodles here are from the mainland, usually the kind with soup. For people in Xinjiang, the rice noodles with soup is really unnecessary. The stir-fry is so good, and it's so exciting. For rice noodles, I also don’t like to eat with soup. I think it’s too light. The reason is that the rice noodles here are all three fresh ones. The soup is watery, sprinkled with a few drops of green onion, and some chicken or chicken. The lump is still inside, and a stomach with heavy flavors like mine can't stand the odor of clear soup.

This time I’m going to make Xinjiang-flavored fried rice noodles, using Xinjiang’s specialty Bohu chili sauce. For Xinjiang people, it’s a good chili sauce. It’s slightly sour and spicy, but it’s not very spicy. Some people Said it tastes like a girl character in Xinjiang. I also think this analogy is too appropriate. The fried rice noodles copied this character into it. It’s my taste to have no meat, add some sliced pork and cabbage, and you can eat it alone at home, and what you eat is in line with your own taste and personality.

Ingredients

200g Rice Noodles
100g Pork
50g Chinese Cabbage
Some Vegetable Oil
Some Salt
A tablespoon Chili Sauce
5g Soy Sauce

Stir-fried Rice Noodles

1. Main ingredients: 200 grams of rice noodles, 100 grams of pork, two pieces of Chinese cabbage. Accessories: 30 grams of vegetable oil, 2 grams of salt, 20 grams of Bohu chili sauce, 2 grams of ginger, 1 gram of cooking wine, 2 grams of light soy sauce, 1 clove of garlic, fragrant 1 gram of vinegar, 1 gram of pepper powder, 1 gram of chicken essence

2. Soak the rice noodles in boiling water and scoop them up in cold water.

3. Pork slices, minced ginger

4. Mince ginger, wash and cut cabbage

5. Heat the pan with cold oil, add ginger and stir fry for a fragrant flavor, stir fry the pork for moisture and fragrant, add cooking wine and stir fry even

6. Add chili sauce and stir fry evenly

7. Add cabbage, a little salt and stir fry evenly, add pepper powder, light soy sauce, chicken essence and stir fry evenly

8. Add rice noodles and stir quickly evenly

9. Add rice noodles and stir quickly evenly

10. A few drops of balsamic vinegar

11. Stir evenly to get out of the pot

Tips:
The rice noodles should not be soaked too soft, so they can be picked up after soaking, and the chili sauce should be stir-fried again. You can use different flavors according to your own taste.