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Xinjiang Stir-Fried Rice Noodles (Xinjiang Chao Mifen)

Hailing from China's Xinjiang Uygur Autonomous Region, Xinjiang Stir-Fried Rice Noodles is a iconic street food celebrated for its bold, spicy, and aromatic profile. Chewy, thick rice noodles are tossed in a rich sauce made with fermented bean paste, chili, and cumin—signature flavors of Xinjiang cuisine—alongside tender meat (typically beef or lamb) and crisp vegetables like celery and bell peppers. The dish strikes a perfect balance between fiery heat, savory depth, and the unique chewiness of rice noodles, making it a favorite among spice lovers. Whether enjoyed as a quick lunch, casual dinner, or late-night snack, it’s a hearty, flavorful dish that showcases the vibrant culinary heritage of Xinjiang.
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 4 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • For the Rice Noodles
  • - 400g dried Xinjiang rice noodles thick type; substitute with regular thick rice noodles if unavailable
  • - 1.5 liters warm water for soaking noodles
  • For the Meat & Vegetables
  • - 250g beef tenderloin or lamb leg sliced into thin strips; lamb enhances authentic flavor
  • - 2 medium celery stalks cut into 5cm sections
  • - 1 large green bell pepper sliced into strips
  • - 1 small onion sliced
  • - 4 garlic cloves minced
  • - 1 tbsp ginger minced
  • - 2 tbsp vegetable oil or lamb oil for more authenticity
  • For the Spicy Sauce
  • - 2 tbsp Pixian bean paste doubanjiang; stir-fried for base flavor
  • - 1.5 tbsp gochujang or Xinjiang chili paste, for spiciness
  • - 1 tbsp tomato paste adds slight sweetness and color
  • - 1.5 tbsp light soy sauce
  • - 1 tsp dark soy sauce for color, optional
  • - 1 tbsp sugar balances spiciness
  • - 2 tsp ground cumin key Xinjiang flavor; toast first for aroma
  • - 1 tsp Sichuan peppercorn powder optional, for mild numbing
  • - 100ml water or beef broth, for thinning sauce
  • For Garnish
  • - 2 tbsp toasted sesame seeds
  • - 2 stalks scallions thinly sliced, green parts only
  • - Fresh cilantro chopped, optional

Equipment

  • - Wok or large heavy-bottomed skillet (essential for high-heat stir-frying)
  • - Cutting board and sharp knife (for slicing meat and vegetables)
  • - Large bowl (for soaking rice noodles)
  • - Wooden spoon or spatula (for stir-frying, avoids scratching the wok)
  • - Small mixing bowl (for preparing the sauce blend)
  • - Colander (for draining soaked noodles)
  • - Paper towels (for patting dry meat)

Method
 

  1. Soak the Rice Noodles: Place dried rice noodles in a large bowl, cover with warm water (about 40°C/104°F). Soak for 1.5-2 hours until noodles are fully softened but still chewy (do not oversoak, as they will become mushy when stir-fried). Drain thoroughly in a colander and set aside.
  2. Prep Ingredients & Sauce: Slice beef/lamb into thin strips, pat dry with paper towels, and toss with 1 tsp light soy sauce (from the total) and 1 tsp cornstarch (optional, for tenderness) if desired. Cut celery, bell pepper, and onion into uniform pieces. Mince garlic and ginger. In a small bowl, mix Pixian bean paste, gochujang, tomato paste, remaining light soy sauce, dark soy sauce (if using), sugar, ground cumin, and Sichuan peppercorn powder until blended.
  3. Toast Cumin (Optional but Recommended): Heat a dry pan over low heat, add ground cumin, and toast for 30 seconds until fragrant. Immediately transfer to a plate to cool—this enhances its aroma.
  4. Stir-Fry Meat: Heat 1 tbsp vegetable oil in a wok over high heat until smoking. Add beef/lamb strips and stir-fry quickly for 2-3 minutes until browned on all sides. Transfer meat to a plate and set aside (it will finish cooking later).
  5. Sauté Aromatics & Vegetables: In the same wok, add remaining 1 tbsp oil. Reduce heat to medium, add minced garlic and ginger, and stir-fry for 30 seconds until fragrant. Add onion slices and stir-fry for 1 minute until slightly softened. Add celery and bell pepper, stir-fry for another 2 minutes until vegetables are crisp-tender (retain some crunch).
  6. Cook the Sauce: Push vegetables to the side of the wok. Add the blended sauce to the empty space, stir-fry over medium heat for 1-2 minutes until the sauce releases red oil and becomes fragrant. Pour in water or beef broth, stir well, and bring to a gentle simmer.
  7. Combine All Ingredients: Add the soaked, drained noodles to the sauce. Use a spatula to toss and stir-fry for 2-3 minutes, ensuring noodles are evenly coated with the sauce. Return the fried meat to the wok, toss everything together for 1 more minute until meat is heated through and noodles absorb some sauce (add 2-3 tbsp more water if the sauce is too thick).
  8. Garnish & Serve: Transfer the stir-fried noodles to a large serving plate. Sprinkle with toasted sesame seeds, sliced scallions, and fresh cilantro (if using). Serve hot—pair with a cold drink to balance the spiciness.

Notes

- Noodle Soaking Tip: The key to chewy noodles is not oversoaking. Test a noodle after 1.5 hours—if it bends easily without breaking and has a slight chew, it’s ready. If using fresh rice noodles, skip soaking and blanch for 30 seconds before stir-frying.
- Spice Adjustment: Reduce gochujang or omit Sichuan peppercorn powder for a milder version. For extra heat, add 1-2 dried chilies (sliced) when sautéing aromatics.
- Meat Substitution: Use chicken breast (sliced) for a lighter option, or firm tofu (cubed) for a vegetarian version. Tofu should be fried first until golden before adding to the sauce.
- Vegetable Variations: Add bean sprouts, mushrooms, or carrots for extra texture and nutrition. Avoid watery vegetables (like zucchini) as they will make the sauce soggy.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a wok with 2-3 tbsp water over medium heat, stirring constantly to prevent sticking.