Ingredients with Measurements:
- 1 package of Bekang noodles (200g)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 cup of sliced cabbage
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Wok or large skillet
- Tongs or spatula
Step-by-step instructions:
1. Cook the Bekang 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 minced garlic and sliced onion. Stir-fry for 1-2 minutes until fragrant.
4. Add the sliced bell peppers, julienned carrot, and sliced cabbage. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
5. Add the cooked Bekang noodles to the wok or skillet. Stir-fry for 2-3 minutes until the noodles are heated through.
6. Add the soy sauce, oyster sauce, sugar, salt, and pepper. Stir-fry for another 1-2 minutes until the sauce is evenly distributed.
7. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 6g
Sodium: 600mg
Substitutions for ingredients:
- Bekang noodles can be substituted with any type of Asian noodles.
- Vegetable oil can be substituted with any type of cooking oil.
- Garlic and onion can be substituted with shallots.
- Bell peppers can be substituted with any type of sweet pepper.
- Cabbage can be substituted with bok choy or kale.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or mushroom sauce.
Variations:
- Add sliced mushrooms or tofu for a vegetarian version.
- Add sliced chicken or beef for a meat version.
- Add chili flakes or sriracha for a spicy version.
Tips and tricks:
- Make sure to cook the noodles al dente to prevent them from becoming mushy.
- Use a high smoke point oil such as vegetable oil or peanut oil for stir-frying.
- Cut the vegetables into similar sizes for even cooking.
- Don't overcrowd the wok or skillet to prevent the vegetables from steaming instead of stir-frying.
Storage instructions:
Leftovers can be stored 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 the Bekang noodle stir-fry in a large platter or individual bowls.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
Steamed broccoli or roasted vegetables.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to loosen the sauce.
- If the vegetables are overcooked, reduce the cooking time or add them in batches.
Food safety advice:
- Make sure to cook the noodles and vegetables to the recommended temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bekang noodles are a type of Indonesian noodle made from rice flour. They are commonly used in stir-fry dishes and soups.
Flavor profiles:
The Bekang noodle stir-fry is savory, slightly sweet, and umami.
Serving suggestions:
Serve the Bekang noodle stir-fry as a main dish for lunch or dinner.
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