Ingredients with Measurements:
- 8 oz. dried egg noodles
- 1/4 cup shrimp roe
- 2 tbsp. soy sauce
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Wok or large skillet for cooking
- Tongs for stirring noodles
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the dried egg noodles and cook according to package instructions until al dente. Drain the noodles in a colander and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the shrimp roe to the wok and stir-fry for 1-2 minutes until heated through.
4. Add the cooked egg noodles to the wok and toss with the shrimp roe and garlic until well combined.
5. Pour the soy sauce over the noodles and toss again to coat evenly.
6. Add the chopped green onions, cilantro, and peanuts to the wok and toss to combine.
7. Serve the shrimp roe noodles hot with lime wedges on the side for squeezing over the top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Sodium: 600mg
Substitutions for ingredients:
- Dried egg noodles can be substituted with any other type of noodle, such as rice noodles or udon noodles.
- Shrimp roe can be substituted with fish roe or omitted altogether.
- Vegetable oil can be substituted with any other type of cooking oil, such as canola oil or peanut oil.
- Green onions can be substituted with sliced shallots or red onions.
- Cilantro can be substituted with parsley or basil.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced mushrooms or bell peppers to the wok for extra flavor and texture.
- Use a different type of sauce, such as oyster sauce or hoisin sauce, instead of soy sauce.
- Add cooked shrimp or chicken to the wok for extra protein.
- Top the noodles with a fried egg for a hearty breakfast or brunch dish.
Tips and tricks:
- Be sure to cook the noodles until al dente to prevent them from becoming mushy.
- Use tongs to toss the noodles in the wok to prevent them from breaking apart.
- Adjust the amount of soy sauce to taste.
- Garnish the noodles with additional chopped cilantro or peanuts for extra flavor and texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the shrimp roe noodles in individual bowls or on a large platter for sharing.
Garnishes:
Garnish the noodles with additional chopped cilantro or peanuts for extra flavor and texture.
Pairings:
Pair the shrimp roe noodles with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Green salad with a sesame dressing
- Stir-fried green beans or snap peas
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok to loosen them up.
- If the noodles are too salty, add a squeeze of lime juice or a drizzle of honey to balance out the flavors.
Food safety advice:
- Be sure to cook the shrimp roe and garlic thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Shrimp roe noodles are a popular dish in Chinese cuisine, particularly in the coastal regions where seafood is abundant.
Flavor profiles:
The dish is savory and slightly briny from the shrimp roe, with a hint of sweetness from the soy sauce and a fresh, herbal note from the cilantro.
Serving suggestions:
Serve the shrimp roe noodles as a main dish for lunch or dinner, or as a hearty breakfast or brunch option.
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