1. Main ingredients: one bag of thick rice noodles (about 160g), one bag of rice noodle sauce (150g); side dishes: 200g lean beef, 400g celery, 100g king oyster mushrooms, 10g vegetable oil; seasoning: cooking wine , light soy sauce, starch.

2. Soak the rice noodles in water for a day in advance. Xinjiang rice noodles are thicker and more time-consuming to cook. It takes about an hour to cook without soaking in advance. Just soak it in water in advance and cook it for about 20 minutes a day. When cooking this rice noodle, it won't splash in the pot. Just cover the lid and cook it regularly. After cooking, pour the rice noodle into cold water and set aside.

3. Shred the beef, add a little cooking wine, light soy sauce, and starch (any starch will do), mix well, and marinate for more than 15 minutes. The beef that has been marinated in advance will be more tender after frying, so it is best not to skip this step.

4. Wash the celery and king oyster mushrooms and cut into strips for later use. Celery seems to be a must-have garnish in Xinjiang fried rice noodles. It has a crunchy texture and goes well with the rice noodles. If I still had king oyster mushrooms at home, I added some to enrich the ingredients and texture of the stir-fried noodles.

5. Pour 10g of vegetable oil into the wok, add the marinated shredded beef and stir-fry over low heat until it changes color.

6. Add the chopped celery and king oyster mushrooms and stir-fry until raw.

7. Add the cooked rice noodles and rice noodle sauce, stir-fry evenly and serve.