Ingredients with Measurements:
- 1 package of Qishan noodles (8 oz)
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of sliced mushrooms
- 2 cups of chopped bok choy
- 2 eggs, beaten
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the Qishan noodles and cook for 3-4 minutes or until tender. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and onion and sauté for 1-2 minutes or until fragrant.
3. Add the red and green bell peppers, mushrooms, and bok choy to the wok. Stir-fry for 3-4 minutes or until the vegetables are tender.
4. Push the vegetables to the side of the wok and add the beaten eggs to the center. Scramble the eggs until they are cooked through.
5. Add the cooked Qishan noodles to the wok and toss with the vegetables and eggs.
6. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, salt, and pepper. Pour the sauce over the noodles and stir-fry for an additional 1-2 minutes.
7. Serve hot and garnish with chopped green onions or cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 11g
- Carbohydrates: 36g
- Protein: 10g
- Fiber: 4g
Substitutions for ingredients:
- Qishan noodles can be substituted with any type of Asian-style noodles.
- Bok choy can be substituted with any leafy green vegetable such as spinach or kale.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables such as carrots, broccoli, or snow peas.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy in the stir-fry.
- Cut the vegetables into similar-sized pieces for even cooking.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
Storage instructions:
- Store any 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 individual bowls with chopsticks and a spoon.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with a side of steamed rice or a vegetable salad.
Suggested side dishes:
- Steamed rice
- Vegetable salad
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
- Qishan noodles are a type of Chinese noodle that originated in the Shaanxi province.
Flavor profiles:
- Savory, umami, slightly sweet, and nutty.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese