Nanchang Mixed Rice Noodles Recipe Simple and Tasty
You don't have to go to Jiangxi to make Nanchang Mixed Rice Noodles at home. If you also miss this bowl of rice noodles, give it a try quickly.
What is Nanchang Mixed Rice Noodles?
Nanchang Mixed Rice Noodles is a local special snack originating from Nanchang City, Jiangxi Province, China.
It is mainly made by mixing cooked rice noodles with a special sauce. It is widely loved by locals for its spicy, smooth and affordable characteristics, and is often served as a quick and simple meal.
Required Ingredients and Substitutes
Rice Noodles: The main ingredient of this dish, providing a soft and smooth texture.
It is recommended to choose dried rice noodles from Jiangxi brands(e.g., Zhou Zhen Zhen or Wan Fang Yuan). Usually, you can find Jiangxi dried rice noodles in the dry goods area of large chain Asian supermarkets like 99 Ranch Market and H Mart. Or you can search for "Jiangxi rice noodles" or "Nanchang mixed rice noodles" on Amazon.
If you need a substitute, you can also choose wide rice noodles from Asian supermarkets.
Pickled Mustard: Adds a tangy and appetizing flavor.
Recommended: Buy pre-made pickled mustard from an Asian supermarket.
Substitutes: If pickled mustard is unavailable, use kimchi.
Fried Peanuts: They add a crispy texture and nutty aroma to the dish, which is a major feature of Nanchang Mixed Rice Noodles. You can find them in Asian supermarkets, or you can buy peanuts and fry them by yourself.
Garlic, Bird's Eye Chili, Green Pepper: They provide aroma and spiciness. If you don't have bird's eye chili, you can use red pepper instead, or use dried chili powder to add spiciness.
Seasonings:
Light Soy Sauce, Dark Soy Sauce: They are mainly used to color and provide a savory sauce flavor to make the rice noodles look more appetizing. If not available, you can use ordinary soy sauce as a substitute.
Oyster Sauce: It provides a rich, fresh flavor and a touch of sweetness. If you don't have oyster sauce, you can use fish sauce as a substitute.
Pepper Powder: It provides a little spiciness and adds aroma. Both white pepper powder and black pepper powder are okay.
Salt and Sugar: For balance.
What's the difference between rice noodles and rice vermicelli? Which one should you choose?
The production processes are different
Rice Noodles: They are mainly made from rice through soaking, steaming, and strip - pressing. They have a smooth and chewy texture, making them suitable for cold - mixing or stir - frying.
Rice Vermicelli: The production process is more complex. Some require fermentation (such as sour rice vermicelli). They have a soft and sour taste and are mostly used for making soup (such as Yunnan Cross - Bridge Rice Vermicelli).
The shapes and textures are different
Rice Noodles: They are mostly wide, flat strips or thick round strips. The texture is relatively rough, more resistant to mixing and not easy to break.
Rice Vermicelli: They are long, thin round strips, softer and easier to break, and suitable for soaking up soup.
Nanchang Mixed Rice Noodles must be made with rice noodles.
Traditional Nanchang Mixed Rice Noodles use specially - made dried rice noodles from Jiangxi. After being cooked, they are soft, elastic, and can fully absorb the flavor of the sauce. If you use rice vermicelli as a substitute, they are easy to break and the taste is a bit sour, and the authentic flavor cannot be restored.
What if there are no Jiangxi rice noodles?
Of course, you can also use Thai wide rice noodles (e.g., Pad Thai noodles) or Vietnamese rice noodles (Bánh Phở) as substitutes, but you need to shorten the cooking time to prevent them from becoming too soft. The taste may also be a bit different.
INGREDIENTS
Main Ingredients
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·200g rice noodles
Additional Ingredients
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·4 cloves of garlic (minced)
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·4 small bird's eye chili (minced)
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·1 green pepper (minced)
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·2 tbsp fried peanuts
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·2 tbsp Pickled Mustard
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·Appropriate amount of scallions (chopped)
Seasonings
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·3 tbsp light soy sauce
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·1 tbsp dark soy sauce (for coloring)
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·1 tbsp oyster sauce
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·1/2 tsp salt
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·1/2 tsp sugar
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·1/2 tsp pepper powder (black pepper powder is better)
Table of Contents
COOKING STEP
Step 1
Boil the rice noodles:
Put the rice noodles into boiling water and cook them until they are done. Follow the instructions on the package. After cooking, fish them out and rinse them with cold water until they are completely cooled. Set aside.
Step 2
Prepare the sauce(for 2 servings):
Put 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tsp salt, 1/2 tsp sugar, and 1/2 tsp pepper powder in a bowl and stir well.
Step 3
Prepare the garlic chili paste:
Put 4 cloves of garlic, 4 bird's eye chilies, and 1 small green pepper into a blender and mash them, or you can chop them finely instead.
Step 4
Stir - fry the sauce:
Pour an appropriate amount of oil into a pan and heat it over low heat. Pour the garlic and chili mixture into the pan. After it becomes fragrant, pour in the prepared sauce. After bringing it to a boil, turn off the heat and let the sauce cool slightly.
Step 5
Mix the noodles:
Put the cooled rice noodles into a large bowl. Add the pickled mustard, fried peanuts, chopped scallions and coriander (optional).
Then pour in the stir - fried sauce. Use chopsticks or a spoon to mix all the ingredients well to ensure that each rice noodle is coated with the seasoning.
Step 6
Plate the dish:
Transfer the mixed rice noodles to a plate and enjoy this delicious Nanchang Mixed Rice Noodles to your heart's content.
Recipe Tips
1.The cooked rice noodles must be thoroughly rinsed with cold water. This makes the texture more springy and prevents them from sticking together.
2.You can reduce the amount of bird's eye chilies or remove their seeds. Those who are afraid of spiciness can replace them with colored peppers to add aroma.
3.If the sauce is too thick, you can add 1 - 2 spoons of the water used to cook the rice noodles to dilute it, which makes it easier to evenly coat the rice noodles.
4.Let the mixed rice noodles sit for 5 minutes before eating. This allows the rice noodles to fully absorb the flavor of the sauce and makes the flavors blend better.
5.You can prepare the sauce in advance and store it in the refrigerator. It only takes 3 minutes to make quick mixed rice noodles when you're busy. It's a blessing for lazy people!
Eating Suggestions
Nanchang people often combine mixed rice noodles with earthenware pot soup (such as egg and minced meat soup, kelp and sparerib soup) to form a "dry - wet" fast - food combination.
Recommended Pairings:
Cold - dressed side dishes: You can pair it with smashed cucumbers, cold - dressed wood ear mushrooms, or pickled peppers with radish, which can relieve greasiness and stimulate the appetite.
Tea or beverages: When eating spicy mixed rice noodles, a cup of iced soy milk, lemon tea, or plum juice can relieve the spiciness and refresh your palate.
Staple food combinations: If you want a more substantial meal, you can pair it with deep - fried dough sticks, tea - flavored eggs, or marinated tofu. Then you'll have a more satisfying Nanchang - flavored meal!
Scenarios Suitable for:
Summer light meals | Picnic cold dishes | Late-night cravings | Comforting snacks
Recipe Variations
Protein Upgrade:
Add fried eggs, beef, or shredded chicken, or replace peanuts with soybeans.
Vegetarians can add diced tender tofu.
Adding Color with Vegetables:
Mix in blanched bean sprouts, shredded cucumbers, and shredded carrots to increase the crispness.
Flavor Transformations:
Add 1 spoon of balsamic vinegar for those who like sour flavors, and drizzle with Chinese prickly ash oil for those who like numbing flavors.
Replace the garlic chili paste with Lao Gan Ma chili sauce or chili oil, and replace the pickled cabbage with dried radish or dried plum vegetable.
FAQs:
Rinse them with cold water immediately after cooking and keep stirring to avoid sticking.
You can check for doneness by biting into a noodle. If it’s soft and no longer has a firm core, it’s ready. Use chopsticks to break the noodle; if it’s easily broken without resistance, it’s cooked enough.
If you prefer a stronger flavor, feel free to add extra sauce to your liking.
However, note that the oil and seasonings in the sauce are prone to spoilage, so it's best to consume it within a short period.
If you need to store it for a long time, consider dividing the sauce into small portions and freezing them.
