Ingredients with Measurements:
- 1 pound rice noodles
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 tablespoon chili oil
- 1 tablespoon sesame oil
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Tongs or chopsticks
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes until tender. Drain in a colander and rinse with cold water to stop the cooking process.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic, ginger, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
3. Add the cooked rice noodles to the wok and stir-fry for 1-2 minutes until heated through.
4. In a small bowl, whisk together the soy sauce, black vinegar, chili oil, and sesame oil.
5. Pour the sauce over the noodles and toss to coat evenly.
6. Add the chopped scallions and cilantro to the wok 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:
4 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 60g
Protein: 7g
Sodium: 600mg
Substitutions for ingredients:
- Vegetable oil can be substituted with peanut oil or canola oil.
- Black vinegar can be substituted with rice vinegar or apple cider vinegar.
- Chili oil can be substituted with hot sauce or red pepper flakes.
- Scallions can be substituted with green onions or chives.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced beef, chicken, or tofu for a protein boost.
- Add sliced vegetables such as bell peppers, carrots, or mushrooms for extra flavor and nutrition.
- Use different types of noodles such as udon or soba noodles.
- Add a fried egg on top for a complete meal.
Tips and tricks:
- Rinse the rice noodles with cold water after cooking to prevent them from sticking together.
- Use tongs or chopsticks to toss the noodles instead of a spoon or spatula to prevent them from breaking.
- Adjust the amount of chili oil to your desired level of spiciness.
- Garnish with additional scallions and cilantro for a fresh and vibrant look.
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 the noodles in individual bowls and garnish with additional scallions and cilantro.
Garnishes:
- Additional scallions and cilantro
- Sesame seeds
- Crushed peanuts
Pairings:
- Chinese hot and sour soup
- Steamed dumplings
- Stir-fried vegetables
Suggested side dishes:
- Steamed rice
- Chinese broccoli with oyster sauce
- Egg drop soup
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or broth to the wok while stir-frying.
- If the noodles are too wet, cook them for a few more minutes to evaporate the excess moisture.
Food safety advice:
- Make sure to cook the rice noodles until tender to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Hanzhong hot rice noodles are a popular street food in Hanzhong, a city in Shaanxi province in China. They are known for their spicy and tangy flavor and are often served with a variety of toppings such as sliced beef, tofu, and vegetables.
Flavor profiles:
Spicy, tangy, savory, and nutty.
Serving suggestions:
Serve the noodles hot and fresh for the best flavor and texture.
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Region: Chinese