Nanchang stir-fried rice noodles, a beloved Jiangxi specialty, delight with their smoky wok hei, chewy texture, and savory-sweet balance. Here’s a comprehensive guide to recreating this iconic dish at home.
Ingredients:
- 200g rice noodles (soaked until soft)
- 100g pork belly (thinly sliced, marinated in soy sauce)
- 50g shrimp (peeled and deveined)
- 2 eggs (scrambled and set aside)
- 3 tbsp cooking oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tsp sugar
- 1/2 tsp white pepper
- 4 cloves garlic (minced)
- 2 stalks chives (cut into 3cm pieces)
- Pickled mustard greens (optional, for tanginess)
Steps:
1. Prep: Soak rice noodles in warm water until pliable (15-20 mins). Drain well. Marinate pork in light soy sauce for 10 mins.
2. Stir-fry: Heat oil in a wok over high heat. Sauté garlic until fragrant. Add pork and shrimp, cooking until pork is browned.
3. Noodles: Toss in drained noodles, stirring constantly. Add light/dark soy sauce, sugar, and white pepper. Mix thoroughly to coat noodles evenly.
4. Finish: Push ingredients to one side, scramble eggs on the other side, then combine. Add chives and pickled mustard greens (if using). Stir-fry for 1-2 mins until chives are slightly wilted.
5. Serve: Dish immediately, garnished with extra chives. Enjoy the perfect blend of chewy, savory, and smoky flavors!
This recipe balances simplicity and authenticity, making Nanchang’s culinary treasure accessible to all.
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