Ingredients with Measurements:
- 8 oz. dried rice noodles
- 1 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 tbsp. minced cassumunar ginger
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 cup sliced vegetables (carrots, bell peppers, and onions)
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Special equipment needed:
- Large pot
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Cook the rice noodles according to 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 cassumunar ginger and stir-fry for 30 seconds.
4. Add the sliced vegetables and stir-fry for 2-3 minutes until they are tender.
5. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and brown sugar.
6. Add the cooked rice noodles to the wok or skillet and pour the sauce over the noodles.
7. Toss everything together until the noodles are evenly coated with the sauce.
8. Add the chopped scallions and cilantro and toss again.
9. Serve the Cassumunar Ginger Noodles hot, garnished with chopped peanuts.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 9g
- Carbohydrates: 46g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Cassumunar ginger can be substituted with regular ginger or galangal.
- Any vegetables can be used in place of the suggested ones.
Variations:
- Add sliced chicken, beef, or shrimp for a protein boost.
- Use different types of noodles such as udon or soba.
Tips and tricks:
- Soak the rice noodles in warm water for 10-15 minutes before cooking to soften them.
- Don't overcook the vegetables, they should still have a slight crunch.
- Adjust the amount of sauce to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Cassumunar Ginger Noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the noodles in a large bowl or on individual plates.
- Top with extra chopped peanuts and cilantro for added flavor and color.
Garnishes:
- Chopped peanuts
- Cilantro
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Mixed greens salad with a ginger dressing
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok or skillet.
Food safety advice:
- Make sure to cook the vegetables and noodles thoroughly to avoid any foodborne illnesses.
Food history:
- Cassumunar ginger, also known as plai, is a type of ginger commonly used in Thai cuisine for its unique flavor and medicinal properties.
Flavor profiles:
- The Cassumunar Ginger Noodles have a sweet and savory flavor with a slight kick from the ginger.
Serving suggestions:
- Serve the Cassumunar Ginger Noodles as a main dish for lunch or dinner.
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