Ingredients with Measurements:
- 8 oz. dried Chinese egg noodles
- 2 tbsp. vegetable oil
- 2 garlic cloves, minced
- 1 tbsp. ginger, minced
- 1/4 cup oyster sauce
- 2 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1/4 cup chicken broth
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Tongs or chopsticks
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the dried egg noodles and cook for 5-6 minutes or until al dente. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger and stir-fry for 30 seconds or until fragrant.
3. Add the oyster sauce, soy sauce, brown sugar, and chicken broth to the wok. Stir to combine and bring to a simmer.
4. Add the cooked noodles to the wok and toss with the sauce until the noodles are evenly coated. Cook for 2-3 minutes or until the noodles are heated through.
5. Add the chopped green onions and cilantro to the wok and toss to combine. Season with salt and pepper to taste.
6. Serve the oyster sauce noodles hot, garnished with additional chopped green onions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 50g
Protein: 8g
Sodium: 900mg
Sugar: 7g
Substitutions for ingredients:
- Dried Chinese egg noodles can be substituted with any type of Asian-style noodles, such as udon or soba noodles.
- Vegetable oil can be substituted with any neutral-flavored oil, such as canola or grapeseed oil.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms or bell peppers to the wok for additional flavor and texture.
- Substitute the cilantro with chopped parsley or basil for a different flavor profile.
- Add a splash of rice vinegar or lime juice to the sauce for a tangy twist.
Tips and tricks:
- Make sure to rinse the cooked noodles with cold water to prevent them from sticking together.
- Use tongs or chopsticks to toss the noodles with the sauce to prevent them from breaking.
- Adjust the seasoning to your taste by adding more or less oyster sauce, soy sauce, or brown sugar.
Storage instructions:
Leftover oyster sauce noodles can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the oyster sauce noodles in individual bowls, garnished with chopped green onions and cilantro.
Garnishes:
Chopped green onions and cilantro
Pairings:
- Serve the oyster sauce noodles with a side of steamed vegetables, such as broccoli or bok choy.
- Pair the noodles with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy
- Cucumber salad
Troubleshooting advice:
- If the noodles are too dry, add a splash of chicken broth or water to the wok and toss to combine.
- If the noodles are too salty, add a bit more brown sugar or a squeeze of lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the noodles until al dente to prevent them from becoming mushy.
- Store leftover noodles in the refrigerator and consume within 3 days.
Food history:
Oyster sauce is a popular condiment in Chinese cuisine, made from oysters, soy sauce, and sugar. It is commonly used as a flavoring for stir-fries, marinades, and dipping sauces.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the oyster sauce noodles as a main dish for lunch or dinner.
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Region: Chinese