Xinjiang Chao Mi Fen (Xinjiang Spicy Fried Rice Noodles)
真っ赤なソースが極太麺に絡みつく！新疆の若者が熱狂する激辛ヌードル
Description
A Xinjiang B-grade gourmet that recently exploded across China via SNS (especially among spice-loving young women). Extra-thick, violently chewy rice noodles (Bifun) are stir-fried with beef and celery in a 'viscous, blazing red, ultra-spicy sauce' blending massive chilies and sweet bean sauce.
Restaurants serving Xinjiang Chao Mi Fen (Xinjiang Spicy Fried Rice Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Extra-thick rice noodles(Xinjiang Mi Fen)
- Beef(or Chicken)
- Celery
- Xinjiang chili powder
- Sweet bean sauce
- Doubanjiang
- Soy sauce
Instructions
- [Authentic Recipe & Trends]
- (Noodle Prep) Use Xinjiang's special 'Extra-Thick Rice Noodles', which are round like Udon. Soak for half a day, then boil for
- mins until the core vanishes, drawing out a violent chew (Q-bounce).
- (Ingredients) Slice lean beef (or chicken breast) and chop 'Celery (Qin Cai)'—the absolute mandatory vegetable for this dish.
- (Stir-fry) Heat generous oil, fry the beef.
- [Ultra-Spicy Viscous Sauce]: Dump massive amounts of 'Xinjiang finely ground red chili powder' and 'coarse chili flakes' into the wok. Add heavy dollops of the base: 'Sweet Bean Sauce', 'Doubanjiang', and 'Soy Sauce'. Fry in the oil to create a blazing red, mud-like sauce.
- Toss in celery, add a splash of water to thin the sauce.
- Dump in the boiled thick noodles, tossing aggressively on high heat to reduce.
- Once the viscous red sauce glues entirely to every noodle, it's done.
Learn more Spice, substitutes, tips
Key spices
Massive chili heat and the junk-food sweetness of bean sauce、甜麺醤のジャンクな甘み
Substitutes at Japanese supermarkets
(Substitute with Japanese round Udon or extra-thick pasta)
Pairing
Sweet Milk Tea / Cold Milk(to soothe the burn)
Trivia
[Trivia] Not a traditional Uyghur dish, but a relatively new 'Fusion B-grade Gourmet' invented in the 1980s by Han Chinese immigrants (from Sichuan/Guizhou) combining their hometown spice profiles with Xinjiang's ultra-thick noodles.
Eating tips & etiquette
[Unique Eating] Slurp the thick noodles carefully to avoid splashing the blazing red sauce on your clothes. Right after tasting the 'junk-food sweetness' of the bean sauce, an inescapable 'violent heat' completely dominates your mouth. The crunchy celery is the only salvation.
Allergen
Beef (or Chicken), Soybeans, Wheat (Soy sauce), Celery