Ingredients with Measurements:
- 200g dried egg noodles
- 100g chicken floss
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet for stir-frying
Step-by-step instructions:
1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
4. Add the chicken floss and stir-fry for another 2-3 minutes until slightly crispy.
5. Add the soy sauce, oyster sauce, sugar, salt, and pepper and stir-fry for another minute.
6. Add the cooked egg noodles to the wok and toss until well coated with the sauce.
7. Serve hot, garnished with chopped scallions.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Chicken floss can be substituted with pork floss or beef floss.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Oyster sauce can be substituted with hoisin sauce or mushroom sauce for a vegetarian option.
Variations:
- Add vegetables such as sliced bell peppers, carrots, or snow peas for added nutrition and flavor.
- Use different types of noodles such as rice noodles or udon noodles for a different texture.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy when stir-fried.
- Use a non-stick wok or skillet to prevent the noodles from sticking.
- Add a splash of water or chicken broth if the noodles are too dry.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls garnished with chopped scallions and a sprinkle of sesame seeds.
Garnishes:
- Chopped scallions and sesame seeds
Pairings:
- Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Cucumber salad with rice vinegar dressing
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to loosen the sauce.
- If the noodles are too wet, stir-fry for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the chicken floss to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Abon floss is a popular snack in Indonesia made from shredded meat that has been cooked and dried until it becomes a fluffy, fibrous texture.
Flavor profiles:
- Savory, slightly sweet, and umami-rich.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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