Ingredients with Measurements:
- 1 pound fresh Chinese egg noodles
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup Shaoxing wine
- 1 tablespoon sugar
- 1/4 teaspoon white pepper
- 1/2 cup chicken broth
- 1/2 cup scallions, thinly sliced
- 1/2 cup cilantro, chopped
- 1/2 cup roasted peanuts, chopped
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the fresh Chinese egg noodles and cook for 2-3 minutes until al dente. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil and sesame oil over medium-high heat. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
3. Add the soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper to the wok. Stir to combine and cook for 1-2 minutes until the sauce is slightly thickened.
4. Add the cooked noodles to the wok and toss to coat with the sauce. Add the chicken broth and continue to stir-fry for 2-3 minutes until the noodles are heated through and the sauce is evenly distributed.
5. Add the sliced scallions, chopped cilantro, and chopped peanuts to the wok. Toss to combine and cook for an additional minute.
6. Serve hot and garnish with additional scallions, cilantro, and peanuts if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 19g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 1,200mg
Carbohydrates: 62g
Fiber: 4g
Sugar: 7g
Protein: 16g
Substitutions for ingredients:
- Chinese egg noodles can be substituted with any type of fresh or dried noodles.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add cooked chicken, shrimp, or tofu to the noodles for additional protein.
- Add sliced vegetables such as bell peppers, carrots, or mushrooms to the wok for additional flavor and nutrition.
- Use different types of nuts such as cashews or almonds instead of peanuts.
Tips and tricks:
- Make sure to cook the noodles al dente to prevent them from becoming mushy when stir-fried.
- Use tongs to toss the noodles in the wok to prevent them from breaking apart.
- Adjust the seasoning to taste by adding more soy sauce, oyster sauce, or sugar if desired.
Storage instructions:
Leftover noodles 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 and garnish with additional scallions, cilantro, and peanuts for a colorful and flavorful presentation.
Garnishes:
Scallions, cilantro, and chopped peanuts
Pairings:
Serve the noodles with a side of steamed vegetables such as bok choy or broccoli for a complete meal.
Suggested side dishes:
Steamed vegetables, fried rice, or egg rolls
Troubleshooting advice:
- If the noodles are too dry, add more chicken broth or water to the wok.
- If the noodles are too salty, add more sugar or dilute the sauce with more chicken broth or water.
Food safety advice:
Make sure to cook the noodles and chicken broth to the appropriate temperature to prevent foodborne illness.
Food history:
Cheong-style noodles are a popular dish in Cantonese cuisine and are typically served as a main course or side dish.
Flavor profiles:
Savory, umami, nutty, and slightly sweet
Serving suggestions:
Serve the noodles hot and fresh for the best flavor and texture.
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Region: Korean