Ingredients with Measurements:
- 1 lb. of Shanghai noodles
- 1 cup of bean sprouts
- 1 cup of sliced cucumber
- 1 cup of sliced carrots
- 1 cup of sliced red bell pepper
- 1/2 cup of chopped peanuts
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- 1/4 cup of oyster sauce
- 2 tbsp. of soy sauce
- 2 tbsp. of sesame oil
- 2 tbsp. of rice vinegar
- 1 tbsp. of sugar
- 1 tbsp. of minced garlic
- 1 tbsp. of minced ginger
- 1 tsp. of red pepper flakes
Special equipment needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Shanghai noodles and cook for 3-4 minutes or until tender. Drain the noodles in a colander and rinse with cold water. Set aside.
2. In a small mixing bowl, whisk together the oyster sauce, soy sauce, sesame oil, rice vinegar, sugar, minced garlic, minced ginger, and red pepper flakes. Set aside.
3. In a large mixing bowl, combine the cooked Shanghai noodles, bean sprouts, sliced cucumber, sliced carrots, and sliced red bell pepper.
4. Pour the oyster sauce mixture over the noodle and vegetable mixture. Toss to combine.
5. Add the chopped peanuts, chopped cilantro, and chopped green onions to the bowl. Toss again to combine.
6. Serve the Shanghai Rujak with Oyster Sauce immediately or chill in the refrigerator until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 4 minutes
Temperature:
Room temperature or chilled
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Sodium: 700mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Shanghai noodles can be substituted with any type of Asian noodles.
- Bean sprouts can be substituted with shredded cabbage or sliced celery.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Substitute the peanuts with cashews or almonds.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Make the oyster sauce mixture ahead of time to save time.
- Use a mandoline to slice the vegetables thinly and evenly.
Storage instructions:
Store the Shanghai Rujak with Oyster Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Shanghai Rujak with Oyster Sauce in the microwave or on the stovetop until warmed through.
Presentation ideas:
Serve the Shanghai Rujak with Oyster Sauce in a large serving bowl or on individual plates. Garnish with additional chopped peanuts, cilantro, and green onions.
Garnishes:
Chopped peanuts, cilantro, and green onions.
Pairings:
Serve the Shanghai Rujak with Oyster Sauce with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the Shanghai Rujak with Oyster Sauce with steamed rice or a side salad.
Troubleshooting advice:
If the noodles are too sticky, rinse them with cold water again before adding the vegetables and sauce.
Food safety advice:
Make sure to cook the noodles until tender and to store the dish in the refrigerator within 2 hours of cooking.
Food history:
Shanghai Rujak is a popular Indonesian street food dish that combines noodles, vegetables, and a sweet and spicy sauce.
Flavor profiles:
Savory, sweet, spicy, and nutty.
Serving suggestions:
Serve the Shanghai Rujak with Oyster Sauce as a main dish or as a side dish at a potluck or barbecue.
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Region: Chinese