Ingredients with Measurements:
- 1 pound biangbiang noodles
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1 tablespoon chili oil
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Salt to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the biangbiang noodles and cook for 5-7 minutes, or until they are cooked through but still slightly firm. Drain the noodles in a colander and rinse with cold water. Set aside.
2. In a wok or large skillet, heat the sesame oil over medium-high heat. Add the Sichuan peppercorns and cook for 1-2 minutes, or until fragrant.
3. Add the minced garlic and ginger to the wok and cook for 1-2 minutes, or until they are fragrant and slightly browned.
4. Add the soy sauce and chili oil to the wok and stir to combine. Cook for 1-2 minutes, or until the sauce is heated through.
5. Add the cooked biangbiang noodles to the wok and toss to coat them evenly with the sauce. Cook for 1-2 minutes, or until the noodles are heated through.
6. Add the chopped scallions and cilantro to the wok and toss to combine. Cook for 1-2 minutes, or until the herbs are slightly wilted.
7. Season the noodles with salt to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total fat: 17g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrate: 55g
Dietary fiber: 3g
Total sugars: 2g
Protein: 9g
Substitutions for ingredients:
- Biangbiang noodles can be substituted with any thick, hand-pulled noodles.
- Sichuan peppercorns can be substituted with black peppercorns.
- Scallions and cilantro can be substituted with any fresh herbs.
Variations:
- Add sliced beef or chicken to the noodles for a protein boost.
- Add sliced vegetables such as bell peppers, carrots, or mushrooms for extra nutrition.
- Use peanut oil instead of sesame oil for a nuttier flavor.
Tips and tricks:
- Be sure to rinse the cooked noodles with cold water to prevent them from sticking together.
- Adjust the amount of chili oil to your desired level of spiciness.
- Toast the Sichuan peppercorns in a dry pan before using them for extra flavor.
Storage instructions:
Store any leftover noodles 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 noodles in individual bowls and garnish with additional chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve the noodles 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 wok to loosen the sauce.
Food safety advice:
Be sure to cook the noodles to the recommended time to ensure they are safe to eat.
Food history:
Biangbiang noodles are a type of hand-pulled noodle from the Shaanxi province of China. They are known for their thick, chewy texture and are often served with a spicy sauce.
Flavor profiles:
Sesame oil, soy sauce, and chili oil give these noodles a savory, spicy flavor. The Sichuan peppercorns add a numbing, tingling sensation to the dish.
Serving suggestions:
Serve the noodles hot and garnished with chopped scallions and cilantro.
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Region: Chinese