Ingredients with Measurements:
- 200g Kwai Muk (dried Chinese dates)
- 300g noodles (preferably egg noodles)
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 stalks green onions, sliced
Special equipment needed: None
Step-by-step instructions:
1. Soak the Kwai Muk in warm water for 30 minutes. Drain and remove the seeds.
2. Cook the noodles according to package instructions. Drain and set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
5. Add the Kwai Muk and stir-fry for another 2-3 minutes.
6. Add the cooked noodles, soy sauce, oyster sauce, sugar, salt, and black pepper. Stir-fry for 2-3 minutes until well combined.
7. Push the noodles to one side of the wok or skillet and pour the beaten eggs onto the empty side. Scramble the eggs until cooked.
8. Mix the scrambled eggs with the noodles.
9. Add the green onions and stir-fry for another minute.
10. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 55g
Protein: 12g
Substitutions for ingredients:
- Kwai Muk: dried apricots or raisins
- Noodles: spaghetti or linguine
- Soy sauce: tamari or coconut aminos
- Oyster sauce: hoisin sauce or soy sauce with a pinch of sugar
Variations:
- Add sliced carrots, bell peppers, or mushrooms for more vegetables.
- Use shrimp, chicken, or beef instead of eggs for a protein boost.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Soak the Kwai Muk in warm water to soften them before cooking.
- Cook the noodles al dente to prevent them from becoming mushy.
- Use a non-stick wok or skillet to prevent the noodles from sticking.
- Stir-fry the ingredients quickly over high heat to prevent them from becoming soggy.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodles in a large bowl or on individual plates.
Garnishes:
Sprinkle with sesame seeds or chopped peanuts for added crunch.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, green beans, or bok choy.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to moisten them.
- If the noodles are too wet, cook them for a few more minutes to evaporate any excess liquid.
Food safety advice:
Make sure to cook the eggs until fully cooked to prevent any risk of foodborne illness.
Food history:
Kwai Muk is a type of dried Chinese date that is commonly used in Chinese cuisine. It is known for its sweet and tangy flavor and is often used in desserts and soups.
Flavor profiles:
Sweet, savory, and slightly tangy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Thai