Stir-fried Rice Noodles with Chicken-xinjiang Taste

Name: Stir-fried Rice Noodles with Chicken-xinjiang Taste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Dried rice noodles; 200g Chicken breast; 100g celery; Some Sichuan Bean Sauce; Some Dried red chili; Some Sweet noodle sauce; Some pepper powder; Some pepper; Some Chicken Essence; Some ginger; Some Green onions; Some Cooking Wine; Some Vegetable oil

by Tianshan Cocoa

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Stir-fried rice noodles is a snack that many people in Xinjiang love to eat. Women love it. Fried rice noodles are spicy and there are many varieties. There are fried rice noodles with chicken and rice noodles with beef. The rice noodle shop in Urumqi is a hot scene at noon every day. The store is almost full, all for a bowl of stir-fried rice noodles. Every time I eat rice noodles, my daughter likes to eat chicken stir-fried rice noodles, and I like beef rice noodles. This is not the weekend. My daughter told me two days in advance that I want to eat fried rice noodles with chicken, because my daughter eats at school at noon and rarely cooks fried rice noodles at night. I only do it at noon on weekends. Buy rice noodles and chicken early. Let the daughter get rid of greedy. "

Stir-fried Rice Noodles with Chicken-xinjiang Taste

1. Ingredients: sweet noodle sauce with rice noodles, Sichuan Pixian bean paste, chicken celery, clear oil, green onion, ginger, chicken essence, pepper, pepper powder, dried red pepper

Stir-fried Rice Noodles with Chicken-xinjiang Taste recipe

2. Wash the rice noodles with hot water soaked softly, without hard core

3. Put it in cold water and set aside

4. Cut chicken into slices, scallion, ginger, minced dried red pepper, chopped celery, and cut into sections

5. Heat 80% in oil in a pot, add green onion, ginger and dried red pepper to fry

6. Stir-fry with bean curd sweet noodle sauce, add a little water and stir-fry evenly

7. Stir fry with chicken slices and cooking wine,

8. Stir fry evenly

9. Add the celery and stir fry evenly

10. Put the soaked rice noodles in the pot and stir fry together evenly

11. Add pepper powder and pepper powder chicken bouillon, stir fry evenly for a few minutes and put into a bowl

12. The sauce has a strong aroma, and the spicy chicken fried rice noodles can be eaten. With the thick sauce, it’s so faint in the mouth that sucks and sucks.

Tips:
The level of moderate spicy is already the bottom line for many people who are not able to eat spicy food. Must be spicy. Doubanjiang must be made in Sichuan. Generally, Pixian Doubanjiang is the best. It has a strong salty taste. Do not add salt when making it. The sweet noodle sauce is best made from Tianche, and the dried red pepper should also be Sichuanese. The spiciness depends on it. Up. The rice noodles shouldn’t be cooked for too long when they start to cook, it’s fine when they are almost cooked, or they are too shredded, so don’t worry about them being cooked. Later, they will have to be fried in the pot. Varieties of Xinjiang fried rice noodles: fried rice noodles, mixed rice noodles, soup rice noodles, etc. Stir-fried rice noodles and mixed rice noodles are featured. There are beef and chicken meats as the main ingredients of stir-fried rice noodles.