Ingredients with Measurements:
- 1 lb. Shangjuan noodles
- 1 cup pickled vegetables (carrots, cucumbers, and radishes)
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. sugar
- Salt and pepper to taste
- 2 green onions, sliced
- Sesame seeds for garnish
Special Equipment Needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Mixing bowl for sauce
- Large skillet for stir-frying
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add Shangjuan noodles and cook for 3-4 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
2. In a mixing bowl, whisk together soy sauce, rice vinegar, sugar, salt, and pepper to make the sauce.
3. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and stir-fry for 30 seconds or until fragrant.
4. Add pickled vegetables to the skillet and stir-fry for 1-2 minutes or until heated through.
5. Add cooked Shangjuan noodles to the skillet and toss with the pickled vegetables.
6. Pour the sauce over the noodles and stir-fry for another 1-2 minutes or until everything is well combined.
7. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 50g
Protein: 7g
Sodium: 500mg
Substitutions for ingredients:
- Shangjuan noodles can be substituted with any other type of Asian noodles.
- Pickled vegetables can be substituted with fresh vegetables such as bell peppers, mushrooms, or zucchini.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add cooked chicken or shrimp to make it a complete meal.
- Use different types of pickled vegetables for a different flavor profile.
- Add chopped peanuts or cashews for extra crunch.
Tips and Tricks:
- Rinse the noodles under cold water to prevent them from sticking together.
- Use a non-stick skillet to prevent the noodles from sticking to the pan.
- Adjust the amount of soy sauce and sugar to your taste preference.
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 large bowl or on individual plates.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Pair with a side of steamed vegetables or a simple salad.
Suggested Side Dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad.
Troubleshooting Advice:
- If the noodles are too dry, add a splash of water or chicken broth to the skillet.
- If the sauce is too salty, add more sugar or rice vinegar to balance the flavors.
Food Safety Advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Shangjuan noodles are a type of Chinese noodle made from wheat flour and water. They are commonly used in Sichuan cuisine.
Flavor Profiles:
Savory, tangy, and slightly sweet.
Serving Suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Chinese