stir-fried rice noodles with pickled cabbage

How to Make Stir-Fried Rice Noodles with Pickled Mustard Greens

Stir-fried rice noodles with pickled mustard greens (酸菜炒粉) is a savory, tangy dish loved for its bold flavors and satisfying texture. Here’s a simple guide to making it at home.

Ingredients:

- 200g rice noodles (soaked until soft),

- 150g pickled mustard greens (rinsed and sliced),

- 100g pork belly (thinly sliced, optional),

- 2 garlic cloves (minced),

- 1 chili (sliced, optional),

- 2 tbsp cooking oil,

- 1 tbsp soy sauce,

- 1 tsp sugar,

- Salt to taste.

Steps:

1. Prep: Soak rice noodles in warm water until pliable (about 10 minutes). Drain and set aside. Rinse pickled mustard greens to reduce saltiness, then slice thinly. If using pork, marinate it with a pinch of soy sauce for 5 minutes.

2. Stir-fry: Heat oil in a wok over medium-high fire. Add pork (if using) and stir-fry until crispy. Remove and set aside. In the same wok, sauté garlic and chili until fragrant.

3. Combine: Toss in pickled mustard greens and stir-fry for 1–2 minutes. Add the soaked noodles, soy sauce, sugar, and a splash of water (to prevent sticking). Stir-fry for 2–3 minutes until noodles are evenly coated and slightly crispy.

4. Season: Return pork to the wok. Mix well, adjust saltiness, and serve hot.

This dish balances the sourness of pickled greens with the chewiness of noodles, creating a quick, flavorful meal perfect for any day!