Ingredients with Measurements:
- 8 oz. dried noodles
- 1 cup Pao Cai (Chinese pickled vegetables)
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tsp. ginger, minced
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. sugar
- Salt and pepper to taste
- Green onions, chopped (optional)
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add garlic and ginger and stir-fry for 30 seconds.
4. Add Pao Cai and stir-fry for 2-3 minutes until heated through.
5. Add soy sauce, rice vinegar, sugar, salt, and pepper. Stir-fry for another minute.
6. Add cooked noodles and toss to combine with the Pao Cai mixture.
7. Garnish with chopped green onions (optional).
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories per serving: 350
- Fat: 7g
- Carbohydrates: 62g
- Protein: 10g
Substitutions for ingredients:
- Dried noodles can be substituted with fresh noodles or spaghetti.
- Pao Cai can be substituted with other Chinese pickled vegetables such as Suan Cai or Zha Cai.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add sliced chicken, beef, or tofu for added protein.
- Add other vegetables such as bell peppers or mushrooms for added flavor and nutrition.
Tips and tricks:
- Be careful not to overcook the noodles as they can become mushy.
- Adjust the seasoning to your liking by adding more or less soy sauce, vinegar, or sugar.
- Use chopsticks or tongs to toss the noodles and Pao Cai mixture for even distribution of flavors.
Storage instructions:
- Store leftovers 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 bowl with chopsticks or a fork.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed greens salad
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the pan while stir-frying.
Food safety advice:
- Make sure to cook the noodles thoroughly to avoid any risk of foodborne illness.
Food history:
- Pao Cai is a traditional Chinese pickling technique that dates back to the Qin Dynasty (221-206 BC).
Flavor profiles:
- Salty, sour, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese