Stir-Fried Xinjiang Rice Noodles with Celery and Beef - Exclusive

Name: Stir-Fried Xinjiang Rice Noodles with Celery and Beef - Exclusive
Yield: 4 servings
Cuisine: Snacks
Ingredients: 200g Xinjiang rice noodles; to taste Stir-fried beef with celery; to taste Scallion; to taste Ginger; to taste Garlic; to taste Doubanjiang; to taste Salt; to taste light soy sauce

Bold Xinjiang-style stir-fried rice noodles: chewy thick strands wok-tossed with seared beef, crisp celery and fiery doubanjiang, clinging to a glossy, spicy-savory sauce.

0 minNewMedium Snacks Stir-fry Fragrant Spicy

Instructions

1
Xinjiang rice noodles should be soaked in clean water for two days, and the water can be changed. Then cook them in boiling water for 4 minutes, rinse with cold water, and drain.
2
Marinate the beef with light soy sauce and peanut oil for thirty minutes, then stir-fry it and set aside. In another pan, add oil, then stir-fry the celery, seasoning with salt and light soy sauce. Then mix it with the beef and serve.
3
Preheat the wok and pour in oil, add scallions, ginger, garlic, and doubanjiang, and stir-fry until red oil appears.
4
Add the Xinjiang rice noodles and stir-fry evenly.
5
Add salt and light soy sauce, and stir-fry evenly.
6
Add the celery to stir-fried beef and stir evenly.
7
If you like it soft and tender, cook it a bit longer.
8
Off the stove.