Jiangxi Stir-Fried Rice Noodles (Pingxiang Style)
江西炒粉（萍乡炒粉） · pan chinese cuisine · Jiangxi
The author loved the stir-fried rice noodles served at a workplace cafeteria, learned the technique, and recreated the dish at home. They note it lacked the smoky 'wok hei' of the original and plan to try again in a large iron wok.
Fiona AldridgeUK mum of three, sourdough starter named Barry is four years old. I bake through my nan's recipe box and post the wins and the collapsed sponges.Nutrition & allergens
Contains:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (3 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Day-old rice pan-frying ↗
Toss chilled rice over high heat so every grain fries separately.
Steps
Prepare all ingredients: blanch the rice noodles and drain them, cut the lean pork into shreds or small pieces, chop the scallions, rinse the bean sprouts, and set out the baby bok choy.
✅ Done when: All ingredients are prepped, the noodles are drained, and everything is within reach before you start cooking.
Heat oil in a wok over high heat, and once the oil is very hot, add the eggs.
✅ Done when: The oil is shimmering and very hot before the eggs go in.
Quickly scramble the eggs with a spatula.
✅ Done when: The eggs are broken into small curds and just set.
- 4
Step 4
Add the lean pork.
✅ Done when: The pork is in the pan, spread out so it cooks evenly.
Stir-fry the pork until it changes color.
✅ Done when: The pork shreds have turned from pink to pale brown and are no longer raw.
Add the bean sprouts and stir-fry for a few quick tosses (bean sprouts are the soul of Pingxiang-style fried noodles, so don't skip them).
✅ Done when: The bean sprouts are evenly distributed and just warmed through, still crisp.
- 7
Step 7
Add the baby bok choy.
✅ Done when: The bok choy is in the wok and starting to wilt slightly.
- 8
Step 8
Add the chili powder.
✅ Done when: The chili powder is sprinkled in and mixed through the vegetables.
- 9
Step 9
Add the rice noodles, light soy sauce, dark soy sauce (the author added too much and the color turned too dark), salt, and chicken bouillon powder.
✅ Done when: The noodles and seasonings are all in the wok, ready to be tossed together.
Stir-fry quickly and evenly over high heat; the author also sprinkled in some white pepper, which you can omit if you prefer.
✅ Done when: The noodles are evenly coated in sauce with no clumps, heated through over high heat.
- 11
Step 11
Add the chopped scallions, give it a few final tosses, and remove from the heat.
✅ Done when: The scallions are just wilted into the noodles and everything is plated off the heat.
The author notes that too much soy sauce made the noodles a bit dark, and a nonstick pan loses the smoky wok flavor. For best results, use an iron wok, high heat, and fast stirring. Fried noodles look easy, but how good they turn out is another matter entirely.
✅ Done when: This step is a serving note; the dish is complete once plated.