Asian > Chinese > Noodle

Kitcha Noodles Recipe

Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 teaspoon chili flakes
- 1/2 teaspoon ground black pepper
- 8 ounces dried rice noodles
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 2 cups bean sprouts
- 2 green onions, sliced
- 2 tablespoons sesame seeds

Special equipment needed:
- Large pot
- Medium bowl
- Large skillet

Step-by-step instructions:
1. Bring a large pot of water to a boil.
2. In a medium bowl, whisk together the vegetable oil, garlic, ginger, soy sauce, rice vinegar, sesame oil, honey, chili flakes, and ground black pepper.
3. Add the dried rice noodles to the boiling water and cook for 4-5 minutes, until al dente.
4. Drain the noodles and rinse with cold water.
5. Heat a large skillet over medium-high heat.
6. Add the cabbage, carrots, bean sprouts, and green onions to the skillet and cook for 3-4 minutes, until the vegetables are tender.
7. Add the cooked noodles to the skillet and pour the sauce over the top.
8. Toss to combine and cook for an additional 2-3 minutes, until the noodles are heated through.
9. Sprinkle with sesame seeds and serve.

Time:
Preparation Time: 10 minutes
Cooking time: 10 minutes
Temperature: Medium-high heat
Serving Size: 4

Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 34g
Protein: 6g

Substitutions for Ingredients
- Vegetable oil: canola oil, olive oil, or coconut oil
- Soy sauce: tamari or coconut aminos
- Rice vinegar: white vinegar or apple cider vinegar
- Sesame oil: canola oil or olive oil
- Honey: agave nectar or maple syrup
- Chili flakes: red pepper flakes or cayenne pepper
- Rice noodles: soba noodles or udon noodles
- Cabbage: kale or spinach
- Carrots: bell peppers or zucchini
- Bean sprouts: edamame or snow peas

Variations:
- Add cooked chicken, beef, or shrimp
- Substitute different vegetables
- Add crushed peanuts or cashews
- Add a fried egg on top

Tips and tricks:
- Use fresh vegetables for the best flavor
- Cook the noodles in batches if needed
- Adjust the amount of chili flakes to taste

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a skillet over medium heat until warmed through.

Presentation ideas:
Serve the noodles in individual bowls with a sprinkle of sesame seeds and a wedge of lime.

Garnishes:
Sesame seeds, lime wedges, crushed peanuts, or cashews.

Pairings:
Serve with steamed rice or a side of stir-fried vegetables.

Suggested side dishes:
Stir-fried vegetables, steamed rice, or a side salad.

Troubleshooting advice:
- If the noodles are too sticky, add a few drops of oil to the pan.
- If the noodles are too dry, add a few tablespoons of water to the pan.

Food safety advice:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Food history:
Kitcha noodles originated in China and are a popular street food.

Flavor profiles:
Savory, sweet, and spicy.

Serving suggestions:
Serve as a main dish or as a side dish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Spicy, Tangy, Savory, Umami, Aromatic