Ingredients with Measurements:
- 1 package of Shangjuan noodles (8 oz)
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 2 tablespoons of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of grated ginger
- 2 cloves of garlic, minced
- 2 tablespoons of toasted sesame seeds
- 1/4 cup of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Shangjuan noodles and cook for 3-4 minutes until tender. Drain the noodles in a colander and rinse under cold water to stop the cooking process.
2. In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, grated ginger, minced garlic, and toasted sesame seeds until well combined.
3. Add the cooked Shangjuan noodles to the bowl with the sesame sauce and toss until the noodles are well coated.
4. Serve the Shangjuan noodles topped with chopped scallions and additional toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 4 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
- Sodium: 700mg
Substitutions for ingredients:
- Tamari can be used instead of soy sauce for a gluten-free option.
- Apple cider vinegar can be used instead of rice vinegar.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add sliced cucumbers or carrots for additional crunch.
- Top with sliced grilled chicken or tofu for added protein.
Tips and tricks:
- Rinse the noodles under cold water after cooking to prevent them from sticking together.
- Toast the sesame seeds in a dry pan over medium heat until fragrant and lightly browned.
Storage instructions:
- Store any leftover Shangjuan noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the noodles for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Shangjuan noodles in individual bowls or on a large platter for sharing.
Garnishes:
- Chopped scallions and toasted sesame seeds
Pairings:
- Serve with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Mixed greens salad with a simple vinaigrette
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or additional sesame oil to the sauce.
Food safety advice:
- Make sure to rinse the noodles under cold water after cooking to prevent them from becoming too starchy.
Food history:
- Shangjuan noodles are a type of Chinese noodle made from wheat flour and water.
Flavor profiles:
- Salty, tangy, nutty
Serving suggestions:
- Serve the Shangjuan noodles as a light lunch or dinner.
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Region: Chinese