I’ve been cooking rice noodles recently, and Warrior really likes them, so I thought I’d share the recipes here. In Jiangxi, where I grew up, rice noodles are a staple-we ate them almost every day, mostly for breakfast and lunch. Each city in Jiangxi even has its own way of preparing them.
These recipes are simple and easy to make, and they should work well with any type of rice noodles. I personally prefer the thicker, more al dente Jiangxi-style noodles, which are available in most Chinese supermarkets.
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Nanchang Mixed Rice Noodles 南昌凉拌粉
This is a specialty of Nanchang, the capital of Jiangxi Province. I have adapted it to a vegetarian version per Warrior’s request. The main ingredients include Jiangxi rice noodles, scallion, roasted/fried peanuts, pickled snow vegetables, picked diced radish, and chili. You can also add cilantro, soy sauce, or any other seasonings to suit your taste.If you’re not vegetarian, you can add some minced meat soup to the noodles, too!
The recipe is simple: I soak Jiangxi rice noodles in cold water overnight, then cook them in boiling for a few minutes until they’re tender enough to break apart with chopsticks. After that, I rinse them in cold water, toss them with my favorite toppings, and give everything a quick mix. That’s it-ready to serve!
Some of the toppings can be found in Chinese supermarkets (see pictures below). For the peanuts, I prefer to buy raw ones and stir-fry them myself. Once they’re done, I immediately mix the hot peanuts and their oil with the rest of the toppings for extra fragrance and flavor.
Picked snow vegetables
Picked diced radishes
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Guangfeng stir-fried fresh rice noodles 广丰炒粉
Stir-frying is a popular way to prepare Jiangxi rice noodles, especially in the Guangfeng area of northeastern Jiangxi, near the Zhejiang border. Fresh “wet” rice noodles are commonly used in this region, making stir-frying the preferred cooking method. However, I’ve found that soaking dried rice noodles in cold water overnight and cooked briefly in boiling water also works well for stir-frying.
The process is simple: first, stir-fry your favorite vegetables (and meat), then add the rice noodles and stir-fry everything together. I usually start by sautéing ginger and chili. Bok choy pairs beautifully with rice noodles, and shiitake mushrooms (dried or fresh) are often used to complement the green flavors of the bok choy. Of course, you can use any leafy greens you prefer. If you enjoy meat, you can add sliced meat, too. Finally, add some soy sauce, and once the noodles are tender enough to break easily with chopsticks, sprinkle a generous amount of scallions, and they’re ready to serve!
My version of this dish is overloaded with vegetables and light on soy sauce and chili. Feel free to adjust the portions to your liking!
This is the more traditional version with meat
(picture from internet)
Shangrao fresh/wet noodles
(picture from internet)
Dried Mushrooms
Bok Choi
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This is a great thread! I been looking at rice noodle dishes since I went vegan. I love the regional context you give too. Super versatile ingredient
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I’m so happy to hear that you found it useful! We love how simple it is to make and how delicious it turns out. l’ll be adding more recipes bit by bit 
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