Ingredients with Measurements:
- 1 cup of ovdukh noodles
- 2 tablespoons of vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of broccoli florets
- 1 cup of sliced mushrooms
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Cook the ovdukh noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the sliced onions and minced garlic to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the sliced bell peppers, broccoli florets, and sliced mushrooms to the wok and stir-fry for 3-4 minutes until the vegetables are tender.
5. Add the cooked ovdukh noodles to the wok and stir-fry for 1-2 minutes until heated through.
6. Add the soy sauce and oyster sauce to the wok and stir-fry for 1-2 minutes until the noodles and vegetables are coated in the sauce.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Fat: 6g
- Carbohydrates: 30g
- Protein: 6g
Substitutions for ingredients:
- Ovdukh noodles can be substituted with any type of noodles.
- Vegetable oil can be substituted with any type of cooking oil.
- Red and green bell peppers can be substituted with any type of bell pepper.
- Broccoli florets can be substituted with any type of vegetable.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or black bean sauce.
Variations:
- Add cooked chicken, beef, or shrimp to the stir-fry for a protein boost.
- Add sliced carrots, snow peas, or bok choy for extra vegetables.
- Add chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Make sure to cook the vegetables quickly over high heat to retain their crunch and color.
- Use a non-stick wok or skillet to prevent the noodles from sticking.
- Add the sauces gradually to prevent the stir-fry from becoming too salty or saucy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in individual bowls or on a platter.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Serve with steamed rice or quinoa.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or broth to loosen the sauce.
- If the stir-fry is too saucy, add more vegetables or noodles to absorb the excess sauce.
Food safety advice:
- Make sure to cook the vegetables and noodles thoroughly to prevent any foodborne illnesses.
Food history:
- Ovdukh noodles are a traditional Mongolian dish made from wheat flour and water.
Flavor profiles:
- Savory, umami, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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