Xinjiang Fried Rice Noodles (also known as Xinjiang Chao Mifen or 新疆炒米粉) is a fiery, street-style stir-fried noodle dish bursting with the bold flavors of Xinjiang, China’s northwestern region.
Thick, chewy rice noodles are wok-tossed in a rich, glossy sauce made from chili bean paste (doubanjiang), sweet bean paste, ketchup or tomato elements, dried chilies, garlic, ginger, cumin, and other spices for that signature spicy-savory-smoky kick. The dish often includes tender slices of beef, chicken, or lamb, plus crunchy celery (a classic addition for texture contrast), onions, green onions, and sometimes bok choy or other veggies. Everything comes together in a quick, high-heat stir-fry, resulting in bouncy noodles coated in addictive, reddish-brown sauce with layers of heat, umami, and aroma.
It’s hearty, satisfying, and perfect for spice lovers — a complete one-wok meal that’s warming, flavorful, and full of Xinjiang character.
Why you’ll love it:
- Thick, Q弹 (chewy and springy) rice noodles that hold the sauce perfectly
- Balanced crunch from fresh celery and veggies
- Addictive spicy-savory depth (spice level customizable: Mild, Medium, or Extra Hot)
- Authentic Xinjiang soul — bold, comforting, and impossible to stop eating
Come try our versions — Beef, Chicken, or Mixed Vegetable (V) — and experience the real heat and satisfaction of Xinjiang street food!
