Noodle · Cold-tossed

Nanchang Ban Fen (Nanchang Mixed Rice Noodles)

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

The noodles are scalded for only a few seconds, not boiled — just long enough to warm through before being tossed cold-style in sauce.

Thin, flat rice noodles are quickly blanched, then tossed with a savory-spicy sauce, roasted peanuts, pickled radish, and chili oil, sometimes with a fried egg or minced pork.

Why it's made this way: Nanchang's noodle culture favors quick, room-temperature preparations suited to a hot, humid climate and fast morning commutes.