Skip to content

How to Make Stir-Fried Rice Noodles

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Stir-fried rice noodles, pork/beef
  • Stir-fry seasoning: salt, MSG, dark soy sauce, light soy sauce, cumin powder (or use the pre-packaged rice noodle seasoning)
  • Other seasonings: pepper
  • Cucumber, gluten chunks, mung bean sprouts, eggs, garlic cloves, scallions, starch
  • Bowls, plates

Recommended purchasing plan: Buy bagged fresh rice noodles on platforms like Taobao or Hema. They are usually sold starting from 1 jin (500g), have a refrigerated shelf life of up to two weeks, and often come with free stir-fry seasoning!

Calculations

  • Rice noodle quantity: 250g per person. For larger appetites, add 100g per person (round down).
  • Shredded cucumber: 30g/person; Gluten chunks: 30g/person; Mung bean sprouts: 30g/person; Beaten eggs: 1/person.
  • Crushed garlic cloves: 2/person; Scallions: 1/person.
  • Rice noodle seasoning: Add 20g/person. If preparing your own stir-fry seasoning, use 10g salt + 2g MSG + 3g cumin powder.
  • Starch: Prepare according to the ratio of 5g starch per 100g of meat.
  • Dark soy sauce/Light soy sauce: 10ml/15ml per 250g of rice noodles, respectively.

Instructions

Preparation

  • Chop the scallions (separate the white parts from the green parts) and crush the garlic cloves. Set aside on the cutting board.
  • Beat the eggs. Scoop out a little egg white into one bowl, and put the rest into another bowl for later use.
  • Place the mung bean sprouts in a pot and boil on high heat for 60 seconds. Remove the sprouts, rinse with cold water, and set aside on a plate.
  • Cut the cucumber into shreds and place them on a plate. They can be combined with the bean sprouts.
  • Handle the gluten pieces and place them on a separate plate.
  • Cut the meat into thin strips. Add starch, the egg white from the previous step, and pepper. Mix well in a clockwise direction.
  • Note: Store-bought liangpi (cold skin noodles) usually has a layer of cooking oil on the surface; it can be washed off with tap water. Do the same for the gluten.
  • Note: After washing the gluten, squeeze out the excess water with your hands (do not apply excessive force).

Stir-frying the Meat

  • Add cooking oil to the wok and heat it, then pour out the excess oil.
  • Add the prepared meat and stir-fry evenly until it changes color. Transfer to a bowl and set aside.

Stir-frying the Rice Noodles

  • While the wok is still hot, add 20g of cooking oil (reduce for those with high blood pressure). Add the scallion whites and garlic, and stir-fry until fragrant.
  • Add the rice noodles, drizzle with dark soy sauce for color, and stir-fry evenly. Then add the rice noodle seasoning and continue stir-frying.
  • When the rice noodles are nearly transparent, add the stir-fried meat strips and gluten. Add light soy sauce for umami and stir-fry briefly twice.
  • Add the bean sprouts and cucumber shreds. Stir-fry until the rice noodles are completely transparent.
  • Turn off the heat!

Final Steps

  • Sprinkle the scallion greens on top for garnish.
  • Transfer to a plate and enjoy your meal.

Additional Notes

Personal taste varies by region, weather, and time. Adjust the specific amounts of seasoning according to your preference. Feel free to add chili peppers if you like spicy food.

If you encounter any issues or have suggestions for process improvements while following the steps in this guide, please submit an Issue or Pull Request.