Nanchang Stir-Fried Rice Noodles
This Nanchang-style dish features chewy rice noodles wok-fried with pork and greens, coated in a savory sauce—a beloved street food from Jiangxi.
Ingredients
14 items- Dried rice noodles (Jiangxi style) 200g
- Pork loin 50g
- Baby bok choy 100g
- Eggs 2
- Garlic 2 cloves
- Dried chili peppers 3
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Oyster sauce 1 tbsp
- Sugar 1/2 tsp
- White pepper a pinch
- Sesame oil 1 tsp
- Cooking oil as needed
- Green onions some
Nutrition
Steps （8 steps）
Soak 200g dried rice noodles in cold water for 4 hours until soft, or boil for 3 minutes until al dente; drain and rinse under cold water.
Slice 50g pork into thin strips, cut 100g bok choy into segments, beat 2 eggs, mince garlic and chop dried chili.
In a small bowl, mix 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tsp sugar, and a pinch of white pepper; stir well.
Heat a wok over medium heat, add 1 tbsp oil, pour in beaten eggs and quickly scramble for about 20 seconds until just set; remove and set aside.
Add a little oil, stir-fry pork strips over high heat until color changes (about 1 minute); add minced garlic and dried chili until fragrant.
Add bok choy and stir-fry over high heat for about 1 minute until crisp-tender and bright green.
Add drained noodles, turn heat to high, and toss quickly to separate, stir-frying for 2 minutes until evenly heated.
Pour the sauce over the noodles, stir-fry on high heat for 1 minute to coat evenly, return the eggs, mix well, turn off heat, drizzle sesame oil, and serve garnished with chopped green onions.
Tips
Rinsing noodles after boiling prevents sticking. Use high heat throughout for the smoky 'wok hei'. Add bean sprouts or mushrooms for variation.
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