Ingredients with Measurements:
- 8 oz. mixian noodles
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 cup spinach, chopped
- 2 eggs, beaten
- 2 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tsp. sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the mixian noodles and cook for 5-7 minutes, or until tender. Drain the noodles in a colander and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
3. Add the chopped spinach to the wok and cook for 2-3 minutes, or until wilted.
4. Push the spinach to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until cooked through.
5. Add the cooked mixian noodles to the wok and toss with the spinach and eggs.
6. In a small bowl, whisk together the soy sauce, sesame oil, sugar, salt, and pepper. Pour the sauce over the noodles and toss to combine.
7. Cook for an additional 1-2 minutes, or until the noodles are heated through.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 47g
Protein: 14g
Fiber: 3g
Sugar: 4g
Substitutions for ingredients:
- Mixian noodles can be substituted with any type of Asian noodles, such as udon or soba.
- Vegetable oil can be substituted with any neutral oil, such as canola or grapeseed oil.
- Spinach can be substituted with any leafy green, such as kale or bok choy.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with any nut oil, such as peanut or almond oil.
Variations:
- Add sliced mushrooms or bell peppers to the wok for extra flavor and nutrition.
- Use tofu instead of eggs for a vegan version of the dish.
- Add a splash of rice vinegar or lime juice to the sauce for a tangy twist.
Tips and tricks:
- Make sure to cook the noodles al dente, as they will continue to cook in the wok.
- Use a non-stick wok or skillet to prevent the noodles from sticking.
- Don't overcrowd the wok, as this will prevent the ingredients from cooking evenly.
- Adjust the seasoning to taste, adding more soy sauce or salt as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the mixian noodles in a large bowl, garnished with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
This dish pairs well with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed greens salad.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or broth to the wok.
- If the noodles are too wet, cook them for an additional minute or two to evaporate any excess liquid.
Food safety advice:
Make sure to cook the eggs and spinach to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Mixian noodles are a type of rice noodle that originated in Yunnan province, China. They are typically served in a spicy broth with meat and vegetables.
Flavor profiles:
This dish is savory, slightly sweet, and nutty, with a hint of garlic and sesame.
Serving suggestions:
Serve the mixian noodles as a main dish for lunch or dinner.
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