Ingredients with Measurements:
- 1 pound biangbiang noodles
- 1/2 pound ground pork
- 2 cups bean sprouts
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 green onion, chopped
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the biangbiang noodles and cook for 5-7 minutes, or until tender. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork and cook for 5-7 minutes, or until browned and cooked through.
3. Add the garlic and green onion to the skillet and cook for 1-2 minutes, or until fragrant.
4. Add the soy sauce, dark soy sauce, rice vinegar, chili oil, sugar, salt, and black pepper to the skillet. Stir to combine.
5. Add the bean sprouts to the skillet and cook for 2-3 minutes, or until slightly wilted.
6. Add the cooked biangbiang noodles to the skillet and toss to combine with the pork and bean sprouts.
7. Serve the noodles hot, garnished with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 16g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 1200mg
Carbohydrates: 61g
Fiber: 4g
Sugar: 4g
Protein: 23g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground pork.
- Shredded cabbage or carrots can be substituted for the bean sprouts.
- Regular soy sauce can be used instead of dark soy sauce.
Variations:
- Add sliced mushrooms or bell peppers to the skillet for extra flavor and nutrition.
- Use different types of noodles, such as udon or ramen, for a different texture.
- Add a fried egg on top of each serving for extra protein.
Tips and tricks:
- Be sure to cook the noodles until they are tender but not mushy.
- Use a large skillet or wok to ensure that all the ingredients are evenly cooked.
- Adjust the amount of chili oil 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 the noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodles in individual bowls, garnished with chopped cilantro and sliced green onions.
Garnishes:
Chopped cilantro and sliced green onions.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad.
Troubleshooting advice:
If the noodles are too dry, add a splash of water or broth to the skillet.
Food safety advice:
Be sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Biangbiang noodles are a type of Chinese noodle that originated in the Shaanxi province of China. They are known for their long, thick shape and chewy texture.
Flavor profiles:
Savory, slightly spicy, and umami.
Serving suggestions:
Serve the noodles hot as a main dish for lunch or dinner.
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Region: Chinese