Ingredients with Measurements:
- 1 package of Shangjuan noodles (250g)
- 1 cup of vegetable oil
- 1/2 cup of cornstarch
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1 egg
- 1/4 cup of water
- 1/2 cup of chili sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of chopped scallions
Special equipment needed:
- Large pot for frying
- Tongs
- Mixing bowls
- Whisk
- Paper towels
- Serving dish
Step-by-step instructions:
1. Cook the Shangjuan noodles according to the package instructions. Drain and set aside.
2. In a mixing bowl, combine the cornstarch, all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. In another mixing bowl, whisk the egg and water together.
4. Dip the cooked Shangjuan noodles in the egg mixture, then coat them in the flour mixture.
5. Heat the vegetable oil in a large pot over medium-high heat.
6. Fry the coated Shangjuan noodles in the hot oil until golden brown and crispy. Use tongs to remove them from the pot and place them on a paper towel-lined plate to drain excess oil.
7. In a small mixing bowl, whisk together the chili sauce, soy sauce, rice vinegar, honey, sesame oil, and chopped scallions.
8. Serve the fried Shangjuan noodles with the chili sauce on the side for dipping.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 44g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of chili sauce you prefer.
- Instead of soy sauce, you can use tamari or coconut aminos.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
Variations:
- You can add chopped peanuts or sesame seeds to the chili sauce for added texture.
- Instead of chili sauce, you can serve the fried Shangjuan noodles with sweet and sour sauce or hoisin sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the Shangjuan noodles to ensure they become crispy.
- Use a slotted spoon or tongs to remove the fried noodles from the pot to prevent them from breaking apart.
- You can make the chili sauce ahead of time and store it in the refrigerator until ready to serve.
Storage instructions:
- Store any leftover fried Shangjuan noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fried Shangjuan noodles, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fried Shangjuan noodles on a large platter with the chili sauce in a small bowl in the center.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the Shangjuan noodles are not crispy enough, increase the heat of the oil and fry for a longer period of time.
- If the chili sauce is too spicy, reduce the amount of cayenne pepper or chili sauce used.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the Shangjuan noodles from absorbing too much oil.
- Use caution when frying to prevent hot oil from splattering.
Food history:
- Shangjuan noodles are a type of Chinese noodle made from mung bean starch. They are commonly used in Sichuan cuisine.
Flavor profiles:
- The fried Shangjuan noodles are crispy and savory, while the chili sauce is sweet and spicy.
Serving suggestions:
- Serve as an appetizer or as a main dish with rice.
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Region: Chinese