Ingredients with Measurements:
- 8 oz Qishan noodles
- 1 block of firm tofu, cubed
- 2 cups of bean sprouts
- 2 cloves of garlic, minced
- 2 tbsp of vegetable oil
- 2 tbsp of soy sauce
- 1 tbsp of sesame oil
- 1 tsp of sugar
- 1/4 tsp of black pepper
- 1/4 cup of chopped scallions
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
Step-by-step instructions:
1. Cook Qishan noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat.
3. Add minced garlic and stir-fry for 30 seconds.
4. Add cubed tofu and stir-fry for 2-3 minutes until lightly browned.
5. Add bean sprouts and stir-fry for 1-2 minutes until slightly wilted.
6. Add cooked noodles to the wok or skillet and stir-fry for 1-2 minutes until heated through.
7. In a small bowl, mix together soy sauce, sesame oil, sugar, and black pepper.
8. Pour the sauce over the noodles and toss to coat.
9. Garnish with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 13g
Carbohydrates: 35g
Protein: 14g
Sodium: 580mg
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- Qishan noodles can be substituted with any type of Asian noodles such as udon, soba, or rice noodles.
- Firm tofu can be substituted with any type of protein such as chicken, beef, or shrimp.
- Bean sprouts can be substituted with any type of vegetable such as broccoli, carrots, or bell peppers.
Variations:
- Add sliced mushrooms or baby corn for extra flavor and texture.
- Add a beaten egg to the wok or skillet and scramble with the noodles for a protein boost.
- Add a splash of rice vinegar for a tangy kick.
Tips and tricks:
- Make sure to drain the cooked noodles well to prevent them from becoming soggy.
- Use a non-stick wok or skillet to prevent the tofu from sticking.
- Add the sauce gradually to prevent the noodles from becoming too salty.
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 individual bowls and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
Steamed rice, vegetable stir-fry
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or broth to the wok or skillet.
- If the noodles are too salty, add a squeeze of lime juice or a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the tofu and bean sprouts thoroughly to prevent foodborne illness.
Food history:
Qishan noodles are a type of Chinese noodle made from wheat flour and water. They are named after the city of Qishan in Shaanxi province, where they originated.
Flavor profiles:
Savory, slightly sweet, nutty
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese