Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 pound of bok choy, chopped
- 2 tablespoons of vegetable oil
- 2 tablespoons of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of chili flakes
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 4 cups of chicken or vegetable broth
- 1 package of Lao Guo La noodles (12 oz)
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Strainer or colander
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic, ginger, Sichuan peppercorns, and chili flakes. Cook for 1-2 minutes until fragrant.
2. Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove the shrimp from the pot and set aside.
3. Add the chopped bok choy to the pot and cook for 2-3 minutes until wilted.
4. Add the soy sauce, Shaoxing wine, and chicken or vegetable broth to the pot. Bring to a boil.
5. Add the Lao Guo La noodles to the pot and cook for 3-4 minutes until tender.
6. Return the cooked shrimp to the pot and stir to combine. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 35g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Shrimp: can be substituted with chicken, beef, or tofu
- Bok choy: can be substituted with other leafy greens such as spinach or kale
- Lao Guo La noodles: can be substituted with other types of noodles such as udon or ramen
Variations:
- Spicy Lao Guo La with Shrimp and Bok Choy: add more chili flakes or hot sauce to make the dish spicier
- Lao Guo La with Pork and Broccoli: substitute shrimp with sliced pork and bok choy with broccoli
Tips and tricks:
- To prevent the noodles from sticking together, rinse them under cold water after cooking and toss with a little bit of oil.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Use fresh shrimp for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls garnished with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese tea
Suggested side dishes:
- Steamed dumplings
- Spring rolls
- Egg drop soup
Troubleshooting advice:
- If the broth is too salty, dilute it with more water or broth.
- If the noodles are too tough, cook them for a few more minutes until tender.
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lao Guo La is a type of Chinese noodle made from wheat flour and water. It originated in the Sichuan province of China and is typically served in a spicy broth with meat and vegetables.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese