Ingredients with Measurements:
- 1 lb of fresh egg noodles
- 1/2 lb of ground pork
- 1/2 lb of shrimp, peeled and deveined
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced bell peppers
- 1/4 cup of chopped scallions
- 2 tbsp of vegetable oil
- 2 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of sesame oil
- 1 tsp of sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spatula or tongs
Step-by-step instructions:
1. Cook the fresh egg noodles according to the package instructions. Drain and set aside.
2. In a wok or large skillet, heat 1 tablespoon of vegetable oil over high heat. Add the ground pork and cook until browned, breaking it up with a wooden spatula or tongs.
3. Add the shrimp and cook until pink and cooked through. Remove the pork and shrimp from the wok and set aside.
4. In the same wok, heat another tablespoon of vegetable oil over high heat. Add the sliced shiitake mushrooms, carrots, and bell peppers. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Add the cooked egg noodles to the wok and stir-fry for 1-2 minutes until heated through.
6. Add the cooked pork and shrimp back to the wok. Add the soy sauce, oyster sauce, sesame oil, sugar, and chopped scallions. Stir-fry for another 1-2 minutes until everything is well combined and heated through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Any type of sliced mushrooms can be used instead of shiitake mushrooms.
- Any type of sliced vegetables can be used instead of carrots and bell peppers.
Variations:
- Add sliced bamboo shoots or water chestnuts for extra crunch.
- Use different types of noodles such as rice noodles or udon noodles.
- Add a beaten egg to the wok and scramble it before adding the noodles for an extra protein boost.
Tips and tricks:
- Make sure to cook the noodles according to the package instructions and drain them well before adding them to the wok.
- Don't overcrowd the wok or skillet when stir-frying the vegetables and noodles.
- Use a wooden spatula or tongs to stir-fry the ingredients to prevent the noodles from breaking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Shuangbaotai Fried Noodles in a large serving bowl or individual bowls. Garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, green beans, or bok choy.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- 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 pork and shrimp until they are fully cooked through to prevent any foodborne illnesses.
Food history:
Shuangbaotai Fried Noodles is a popular dish in Chinese cuisine. It originated in the Shuangbaotai area of Sichuan province and is known for its spicy and savory flavors.
Flavor profiles:
Savory, umami, slightly sweet, and slightly spicy.
Serving suggestions:
Serve the Shuangbaotai Fried Noodles as a main dish for lunch or dinner.
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