Ingredients with Measurements:
- 8 ounces of lamian noodles
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 cup of fresh spinach, chopped
- 2 eggs, beaten
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lamian noodles and cook for 3-4 minutes, or until tender. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds.
3. Add the chopped spinach to the wok and stir-fry for 1-2 minutes, or until wilted.
4. Push the spinach to the side of the wok and pour the beaten eggs into the center. Scramble the eggs until cooked through.
5. Add the cooked lamian noodles to the wok and toss with the spinach and eggs.
6. Drizzle the soy sauce and sesame oil over the noodles and toss to combine.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
2-3 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 47g
Protein: 14g
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- Lamian noodles can be substituted with any type of Chinese egg noodles or spaghetti.
- Vegetable oil can be substituted with any type of cooking oil.
- Fresh spinach can be substituted with any leafy green vegetable, such as kale or bok choy.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with any type of oil with a nutty flavor, such as peanut oil or almond oil.
Variations:
- Add sliced mushrooms or bell peppers to the stir-fry for extra flavor and nutrition.
- Use tofu instead of eggs for a vegetarian version of this dish.
- Add a splash of rice vinegar or lime juice for a tangy twist.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy.
- Use a non-stick wok or skillet to prevent the noodles from sticking.
- Don't overcrowd the wok or skillet with too many ingredients at once, as this can cause the vegetables to become soggy.
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 a bowl with chopsticks and garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
Pair with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
Steamed broccoli or green beans, cucumber salad, or a side of steamed rice.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok or skillet.
- If the noodles are too salty, add a squeeze of lime juice or a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
Lamian noodles are a type of Chinese noodle that are hand-pulled and stretched to create long, thin strands. They originated in the city of Lanzhou in northwest China and are a popular street food in many parts of China.
Flavor profiles:
This dish has a savory, umami flavor from the soy sauce and sesame oil, with a subtle sweetness from the spinach.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese