Ingredients with Measurements:
- 1 pound of dried noodles
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of bagoong (shrimp paste)
- 1/2 pound of shrimp, peeled and deveined
- 1/2 cup of sliced onions
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced carrots
- 1/2 cup of sliced cabbage
- 1/4 cup of soy sauce
- 1/4 cup of oyster sauce
- 1/4 cup of water
- 1/4 teaspoon of black pepper
- 2 tablespoons of chopped scallions
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook the noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the bagoong and stir-fry for 1 minute.
5. Add the shrimp and stir-fry until pink, about 2-3 minutes.
6. Add the onions, bell peppers, carrots, and cabbage. Stir-fry for 2-3 minutes until the vegetables are tender.
7. In a small bowl, mix together the soy sauce, oyster sauce, water, and black pepper.
8. Add the cooked noodles to the wok or skillet and pour the sauce over the top. Stir-fry for 2-3 minutes until the noodles are heated through and coated in the sauce.
9. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 70g
Protein: 20g
Sodium: 1800mg
Substitutions for ingredients:
- Instead of shrimp, you can use chicken, beef, or tofu.
- You can use any vegetables you like, such as broccoli, snow peas, or mushrooms.
- If you don't have bagoong, you can use fish sauce instead.
Variations:
- Add some chili flakes or hot sauce for a spicy kick.
- Use different types of noodles, such as rice noodles or udon noodles.
- Add some scrambled eggs to the dish for extra protein.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy when stir-fried.
- Don't overcook the shrimp or they will become tough and rubbery.
- You can prepare the vegetables and sauce ahead of time to make the cooking process faster.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodles in a large bowl or on a platter, garnished with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or mixed vegetables
Troubleshooting advice:
- If the noodles are too dry, add a little more water or sauce to the dish.
- If the shrimp are overcooked, they will become tough and rubbery. Make sure to cook them just until pink.
Food safety advice:
Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Bagoong is a traditional Filipino condiment made from fermented shrimp or fish. It is commonly used in Filipino cuisine to add flavor to dishes.
Flavor profiles:
Savory, umami, salty
Serving suggestions:
Serve hot as a main dish.
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Region: Philippine