Ingredients with Measurements:
- 8 oz dried wheat noodles
- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 2 tbsp chili bean paste
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp black vinegar
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup sliced cabbage
- 1 cup sliced scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and stir-fry for 30 seconds.
3. Add the chili bean paste, soy sauce, sugar, and black vinegar. Stir-fry for 1-2 minutes until fragrant.
4. Add the sliced shiitake mushrooms, bell peppers, carrots, and cabbage. Stir-fry for 3-4 minutes until the vegetables are tender.
5. Add the cooked noodles and scallions. Stir-fry for 1-2 minutes until the noodles are heated through.
6. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 9g
Carbohydrates: 57g
Protein: 10g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- Dried wheat noodles can be substituted with any type of noodles.
- Shiitake mushrooms can be substituted with any type of mushrooms.
- Bell peppers, carrots, and cabbage can be substituted with any type of vegetables.
Variations:
- Add sliced tofu or chicken for extra protein.
- Use different types of noodles such as udon or rice noodles.
- Add more or less chili bean paste depending on your spice preference.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy when stir-fried.
- Use a non-stick wok or skillet to prevent the noodles from sticking.
- Adjust the spice level by adding more or less chili bean paste.
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 in individual bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli or green beans, mixed greens salad
Troubleshooting advice:
If the noodles are too dry, add a splash of water or soy sauce to the wok or skillet.
Food safety advice:
Make sure to cook the vegetables until they are tender to prevent any foodborne illnesses.
Food history:
Chongqing Spicy Vegetable Noodles is a popular dish from the Sichuan province in China. It is known for its spicy and numbing flavor profile.
Flavor profiles:
Spicy, savory, umami, numbing
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese