Ingredients with Measurements:
- 1 package of dried cimol noodles (250g)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1/2 cup sliced mushrooms
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook cimol noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and onion and sauté for 1-2 minutes until fragrant.
3. Add carrot, red and green bell pepper, and mushrooms. Stir-fry for 3-4 minutes until vegetables are tender.
4. In a mixing bowl, whisk together soy sauce, oyster sauce, sugar, black pepper, and vegetable broth.
5. Pour the sauce mixture into the wok and bring to a boil. Reduce heat to low and simmer for 5 minutes.
6. In a small bowl, mix cornstarch and water until smooth. Add the cornstarch mixture to the wok and stir until the sauce thickens.
7. Add the cooked cimol noodles to the wok and toss to coat with the sauce.
8. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for sautéing vegetables
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 4g
- Total carbohydrates: 54g
- Protein: 8g
Substitutions for ingredients:
- Any type of noodles can be used instead of cimol noodles
- Chicken or beef broth can be used instead of vegetable broth
- Any type of vegetables can be used depending on personal preference
Variations:
- Add cooked chicken, beef, or shrimp for a protein boost
- Add chili flakes or sriracha for a spicy kick
- Add peanuts or cashews for extra crunch
Tips and tricks:
- Make sure to cook the vegetables until they are tender but still have a slight crunch
- Use a non-stick wok or skillet to prevent sticking
- Don't overcook the noodles to prevent them from becoming mushy
Storage instructions:
- Store leftover cimol noodles 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 with chopsticks for an authentic Asian feel
- Garnish with additional sliced vegetables or herbs for added color and flavor
Garnishes:
- Sliced green onions
- Chopped cilantro
- Crushed peanuts
Pairings:
- Serve with a side of steamed rice for a complete meal
- Pair with a light salad for a refreshing contrast
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth or water to thin it out
- If the noodles are too dry, add more sauce or a splash of vegetable broth to moisten them
Food safety advice:
- Make sure to cook the noodles and vegetables to a safe temperature to prevent foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacteria growth
Food history:
- Cimol noodles are a popular Indonesian street food made from tapioca flour and water. They are typically served with a spicy peanut sauce.
Flavor profiles:
- Savory, slightly sweet, and umami-rich
Serving suggestions:
- Serve as a main dish for lunch or dinner
- Serve as a side dish for a larger meal
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