Ingredients with Measurements:
- 1 lb. of shrimp, peeled and deveined
- 1 lb. of Chinese egg noodles
- 2 tbsp. of vegetable oil
- 1 tbsp. of sesame oil
- 1 tbsp. of soy sauce
- 1 tbsp. of oyster sauce
- 1 tbsp. of fish sauce
- 1 tbsp. of brown sugar
- 1 tbsp. of minced garlic
- 1 tbsp. of minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup of bean sprouts
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Cook the Chinese egg noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and brown sugar. Set aside.
3. Heat the vegetable oil and sesame oil in a wok or large skillet over high heat.
4. Add the shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove from the wok and set aside.
5. Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
6. Add the sliced bell peppers and onion to the wok and stir-fry for 2-3 minutes until slightly softened.
7. Add the bean sprouts and green onions to the wok and stir-fry for 1-2 minutes until slightly wilted.
8. Add the cooked noodles to the wok and stir-fry for 1-2 minutes until heated through.
9. Pour the sauce over the noodles and vegetables and stir-fry for 1-2 minutes until everything is coated and heated through.
10. Add the cooked shrimp back to the wok and stir-fry for 1-2 minutes until everything is heated through.
11. Season with salt and pepper to taste.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Chicken or beef can be used instead of shrimp.
- Any type of noodles can be used instead of Chinese egg noodles.
- Any type of bell pepper can be used.
- Any type of onion can be used.
Variations:
- Add sliced mushrooms to the stir-fry.
- Add sliced carrots to the stir-fry.
- Add sliced cabbage to the stir-fry.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure to cook the noodles according to the package instructions to avoid overcooking or undercooking them.
- Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Use a high smoke point oil like vegetable oil to avoid burning the stir-fry.
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 in a large bowl or on individual plates.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Pair with a side of steamed rice or a side salad.
Suggested side dishes:
Steamed rice, side salad, or stir-fried vegetables.
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of chicken or vegetable broth to the wok.
- If the stir-fry is too salty, add a squeeze of fresh lime juice to balance out the flavors.
Food safety advice:
Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
Food history:
Lovi-Lovi Shrimp Fried Noodles is a popular dish in Filipino cuisine. It is a fusion of Chinese and Filipino flavors.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot with a side of steamed rice or a side salad.
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