Ingredients with Measurements:
- 1 pound of noodles
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of carrots, julienned
- 1 cup of cabbage, shredded
- 1/4 cup of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of brown sugar
- 1 teaspoon of sesame oil
- Salt and pepper to taste
- 1/4 cup of green onions, sliced
- 1/4 cup of cilantro, chopped
- 1/4 cup of peanuts, chopped
Special equipment needed:
- Large pot
- 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 onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
4. Add the red and green bell peppers, carrots, and cabbage. Cook for 5-7 minutes until the vegetables are tender.
5. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, salt, and pepper.
6. Add the cooked noodles to the wok or skillet and pour the sauce over the top. Toss everything together until the noodles are coated in the sauce.
7. Cook for an additional 2-3 minutes until everything is heated through.
8. Serve hot, garnished with green onions, cilantro, and peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 55g
Protein: 10g
Sodium: 800mg
Sugar: 10g
Substitutions for ingredients:
- You can use any type of noodles you prefer, such as rice noodles or udon noodles.
- If you don't have oyster sauce, you can use hoisin sauce instead.
- You can use any type of vegetables you prefer, such as broccoli, snow peas, or mushrooms.
- If you don't have peanuts, you can use cashews or almonds instead.
Variations:
- Add some protein to the dish, such as chicken, shrimp, or tofu.
- Make it spicy by adding some red pepper flakes or sriracha sauce.
- Use different sauces, such as teriyaki or sweet and sour sauce.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy when you add them to the wok or skillet.
- Don't overcrowd the wok or skillet with too many vegetables, or they won't cook evenly.
- Use a high smoke point oil, such as vegetable or canola oil, to prevent the wok or skillet from smoking.
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 green onions, cilantro, and peanuts.
Garnishes:
Green onions, cilantro, and peanuts.
Pairings:
Serve the noodles with a side of steamed rice and some stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the noodles are too dry, add a little bit of water or chicken broth to the wok or skillet.
- If the vegetables are too crunchy, cook them for a few more minutes until they are tender.
Food safety advice:
Make sure to cook the noodles and vegetables to the recommended temperature to prevent any foodborne illnesses.
Food history:
Chatang noodles are a popular street food in China. They are typically made with hand-pulled noodles and stir-fried with vegetables and a savory sauce.
Flavor profiles:
Savory, umami, slightly sweet, and nutty.
Serving suggestions:
Serve the noodles as a main dish for lunch or dinner.
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Region: Chinese