Ingredients with Measurements:
- 1 package of shangjuan noodles (8 oz)
- 1 block of firm tofu (14 oz), cut into small cubes
- 8 oz of mushrooms (shiitake or button), sliced
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Salt and pepper to taste
- Green onions, chopped (optional)
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add shangjuan noodles and cook for 3-4 minutes until tender. Drain and set aside.
2. In a mixing bowl, whisk together soy sauce, oyster sauce, cornstarch, and water until smooth. Set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add mushrooms and stir-fry for 2-3 minutes until tender.
5. Add tofu and stir-fry for another 2-3 minutes until lightly browned.
6. Pour in the sauce mixture and stir-fry for 1-2 minutes until the sauce thickens and coats the tofu and mushrooms.
7. Add the cooked shangjuan noodles to the wok and toss everything together until well combined.
8. Season with salt and pepper to taste. Garnish with chopped green onions if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 32g
Protein: 16g
Sodium: 900mg
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- Shangjuan noodles can be substituted with any thin noodles such as vermicelli or angel hair pasta.
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Shiitake or button mushrooms can be substituted with any other type of mushrooms such as portobello or cremini.
Variations:
- Add vegetables such as bell peppers, carrots, or bok choy for extra nutrition.
- Use different sauces such as hoisin sauce or teriyaki sauce for a different flavor.
- Add a spicy kick by adding chili flakes or sriracha sauce.
Tips and tricks:
- Drain and rinse the tofu before cutting it into cubes to remove excess water and improve texture.
- Use a non-stick wok or skillet to prevent sticking.
- Do not overcook the shangjuan noodles as they can become mushy.
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 individual bowls. Garnish with chopped green onions and sesame seeds for extra flavor and texture.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
Steamed rice, vegetable stir-fry, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the noodles are too sticky, rinse them under cold water before adding them to the wok.
Food safety advice:
Make sure to cook the tofu and mushrooms thoroughly to prevent foodborne illness.
Food history:
Shangjuan noodles are a type of Chinese noodle made from wheat flour and water. They are commonly used in Sichuan cuisine and are known for their chewy texture.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese