Ingredients with Measurements:
- 200g of dried egg noodles
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 small onion, sliced
- 1 red chili, sliced
- 1 tablespoon of asam gelugur paste
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 cup of bean sprouts
- 1/4 cup of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
- Tongs
Step-by-step instructions:
1. Cook the dried egg noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
3. Add the minced garlic and ginger and stir-fry for 30 seconds.
4. Add the sliced onion and chili and stir-fry for 1-2 minutes until the onion is translucent.
5. Add the asam gelugur paste, soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for 1-2 minutes until the sauce is well combined.
6. Add the cooked egg noodles and bean sprouts to the wok and toss with the sauce until well coated.
7. Stir-fry for 2-3 minutes until the noodles are heated through and the bean sprouts are slightly wilted.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 50g
Protein: 8g
Sodium: 800mg
Substitutions for ingredients:
- Asam gelugur paste can be substituted with tamarind paste or lime juice.
- Bean sprouts can be substituted with shredded cabbage or carrots.
Variations:
- Add sliced chicken, shrimp, or tofu for a protein boost.
- Add other vegetables such as bell peppers, mushrooms, or snow peas for added nutrition.
Tips and tricks:
- Make sure to cook the noodles according to package instructions to avoid overcooking or undercooking.
- Use tongs to toss the noodles and sauce together to ensure even coating.
- Adjust the amount of chili according to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a wok or frying pan over medium heat until heated through.
Presentation ideas:
Serve in a large bowl or plate and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli or green beans, mixed greens salad with a vinaigrette dressing.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok while stir-frying.
- If the noodles are too wet, increase the heat and stir-fry for a few more minutes to evaporate any excess liquid.
Food safety advice:
Make sure to cook the noodles and other ingredients to their recommended temperatures to avoid foodborne illness.
Food history:
Asam gelugur is a sour fruit commonly used in Southeast Asian cuisine. It is often used as a substitute for tamarind or lime juice in dishes such as curries and stir-fries.
Flavor profiles:
Sour, salty, savory, and slightly spicy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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