Ingredients with Measurements:
- 1 package of dried noodles (200g)
- 2 cubes of fermented bean curd
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 teaspoon of sugar
- 1/4 teaspoon of white pepper
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
Special equipment needed: None
Step-by-step instructions:
1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mash the fermented bean curd with a fork until it becomes a paste.
3. In a separate bowl, mix together the soy sauce, sesame oil, vegetable oil, sugar, and white pepper.
4. Heat a wok or large skillet over high heat. Add the sauce mixture and stir-fry for 30 seconds.
5. Add the mashed fermented bean curd and stir-fry for another 30 seconds.
6. Add the cooked noodles and toss to coat evenly with the sauce.
7. Add the chopped scallions and cilantro and toss again.
8. Serve hot.
20 minutes
5. Temperature: High heat
Serving size: 2-3 people
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 50g
- Protein: 8g
- Sodium: 800mg
Substitutions for ingredients:
- You can use any type of noodles you prefer.
- If you don't have fermented bean curd, you can substitute with miso paste.
Variations:
- You can add some vegetables such as sliced bell peppers or shredded carrots.
- You can add some protein such as sliced chicken or shrimp.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy.
- You can adjust the amount of fermented bean curd to your liking.
- If you want a spicier dish, you can add some chili flakes.
Storage instructions:
- Store any leftovers 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 some extra chopped scallions and cilantro on top.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- This dish pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, you can add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the noodles and any protein you add to the dish thoroughly.
Food history:
- Fermented bean curd is a traditional Chinese ingredient that has been used for centuries.
Flavor profiles:
- This dish has a savory, umami flavor from the fermented bean curd and soy sauce, with a hint of sweetness from the sugar.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese