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Minnan Putian Xinghua Fried Rice Noodles

groups3 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 20 minsscheduleTotal: 25 minsoutdoor_grillStir-fry
Allergens:warningSoywarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:16
  • Mince 3 cloves of garlic, 10g of ginger, and 20g of scallions
  • Slice 50g of red onion and julienne 50g of carrot
  • Separate 150g of pork belly into fat and lean parts, dice the fat and slice the lean
  • Slice 10g of rehydrated dried mushrooms and 100g of washed cabbage
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Watch out

When cutting vegetables, curl the fingers inward against the back of the knife blade to avoid cutting the fingers.

Ingredients:Garlicgingerscallionred onionCarrotpork bellydried shiitake mushroomsCabbage
Tools:knifecutting board
02
Active Cooking
00:00:43
warningStay safe

Hot oil may splatter when adding fat pork, stand to the side when dropping it in.

  • Pour 80g of diced fat pork belly directly into the wok, fry on low heat to render excess oil and remove greaves
  • Pour in the minced scallion, ginger, and garlic to make garlic oil, strain out the solids with a fine sieve once fragrant, otherwise the garlic bits will burn and turn bitter
local_fire_departmentlow heat
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Watch out

Minced garlic burns easily and turns bitter at high temperatures, simmer on low heat.

Ingredients:pork belly (80 g)Garlic (3 cloves)ginger (10 g)scallion (20 g)
Tools:spatulawokstrainer
03
Active Cooking
00:00:54
  • Put 70g lean pork strips, 10g dried razor clams, and 10g dried mushrooms into the wok and stir-fry for 1 to 2 minutes
  • Pour in 50g sliced red onion and 50g julienned carrot, turn to high heat and stir-fry until fragrant
  • Add 100g shredded cabbage and 1 tbsp garlic oil, stir-fry until the cabbage is softened
local_fire_departmenthigh heat
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Watch out

Drain ingredients thoroughly before adding to the wok, otherwise hot oil will splatter.

Ingredients:pork belly (70 g)dried razor clam (10 g)dried shiitake mushrooms (10 g)red onion (50 g)Carrot (50 g)Cabbage (100 g)garlic oil (1 tbsp)
Tools:spatulawok
04
Active Cooking
00:01:20
  • Add 1 tbsp light soy sauce, 2 tsp salt, and 1 tsp chicken bouillon, stir well again
  • Add 300 ml water, cover with the lid and bring to a boil
local_fire_departmentmedium heat
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Watch out

Stir seasonings in evenly right away, otherwise it will be too salty in places.

Ingredients:light soy sauce (1 tbsp)Salt (2 tsp)Chicken Bouillon Powder (1 tsp)water (300 ml)
Tools:woklid
05
Active Cooking
00:01:26
  • After the water boils, put in 100g Xinghua rice noodles, gently press with a spatula so the noodles fully absorb the soup
  • Add 1 tbsp garlic oil, stir-fry again until the noodles fully absorb the liquid and soften
local_fire_departmentmedium heat
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Watch out

Noodles are firm when first added, press gently or they will break.

Ingredients:Xinghua rice noodles (100 g)garlic oil (1 tbsp)
Tools:spatulawok
06
Active Cooking
00:01:44
  • Finally add 15g scallions and 20g Chinese chives, toss evenly and transfer to a serving plate
local_fire_departmentmedium heat
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Watch out

Do not stir-fry chives and scallions too long after adding, or the aroma will be lost.

Ingredients:scallion (15 g)chinese chives (20 g)
Tools:serving bowlwok
07
Preparation
00:02:07
  • Take 50g of rouyan wrappers, wrap with an appropriate amount of 100g minced pork to make rouyan
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Watch out

Rouyan wrappers are thin, wrap with moderate pressure to prevent tearing.

Ingredients:rouyan wrapper (50 g)minced pork (100 g)
Tools:basket
08
Active Cooking
00:02:16
warningStay safe

Handle boiling soup and pots with care when moving to avoid burns.

  • Add 600 ml of clean water to the pot and bring to a boil, then add 150g of rouyan
  • Season by adding 1 tsp of salt and 0.5 tsp of chicken bouillon powder, cook until the rouyan float to indicate they are fully cooked
  • Finally, sprinkle with 5g of chopped green onions and serve
local_fire_departmenthigh heat
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Watch out

Drop rouyan in when water is boiling, be careful of splashing hot water.

Ingredients:water (600 ml)rouyan (150 g)Salt (1 tsp)Chicken Bouillon Powder (0.5 tsp)scallion (5 g)
Tools:potladle

groceryAll Ingredients

Xinghua rice noodles100 g
pork belly150 g
Cabbage100 g
Carrot50 g
red onion50 g
Garlic3 cloves
ginger10 g
scallion35 g
chinese chives20 g
dried razor clam10 g
dried shiitake mushrooms10 g
garlic oil3 tbsp
light soy sauce1 tbsp
Salt2 tsp
Chicken Bouillon Powder1 tsp
water900 ml
rouyan wrapper50 g
minced pork100 g
rouyan150 g

blenderAll Tools Needed

knifecutting boardspatulawokstrainerlidserving bowlbasketpotladle