Ingredients with Measurements:
- 1 pack of Luosifen noodles
- 1 tablespoon of Sichuan peppercorns
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of sliced pork belly
- 1/2 cup of sliced beef
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced bamboo shoots
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1 tablespoon of chili bean paste
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 4 cups of chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the Luosifen noodles and cook for 3-5 minutes until tender. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the Sichuan peppercorns and cook until fragrant, about 1 minute.
3. Add the minced garlic and ginger and stir-fry for 30 seconds.
4. Add the sliced pork belly and beef and stir-fry until browned, about 3-5 minutes.
5. Add the sliced mushrooms and bamboo shoots and stir-fry for another 2-3 minutes.
6. Add the chili bean paste, soy sauce, and Shaoxing wine and stir-fry for 1 minute.
7. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
8. Add the cooked Luosifen noodles and stir to combine.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Luosifen noodles can be substituted with rice noodles or udon noodles.
- Pork belly and beef can be substituted with chicken or tofu.
- Mushrooms and bamboo shoots can be substituted with any vegetables of your choice.
Variations:
- Add more chili bean paste for a spicier dish.
- Add a beaten egg to the broth for a more filling meal.
- Add peanuts or sesame seeds for extra crunch.
Tips and tricks:
- Use a strainer to remove any impurities from the chicken broth before adding it to the wok.
- Cook the Luosifen noodles separately to prevent them from becoming too starchy.
- Adjust the amount of Sichuan peppercorns to your liking.
Storage instructions:
Store any leftover Spicy Sichuan Luosifen in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Spicy Sichuan Luosifen in a pot over medium heat until heated through.
Presentation ideas:
Serve the Spicy Sichuan Luosifen in individual bowls, garnished with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve the Spicy Sichuan Luosifen with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or cucumber salad.
Troubleshooting advice:
- If the broth is too salty, dilute it with more chicken broth or water.
- If the Luosifen noodles become too starchy, rinse them under cold water before adding them to the wok.
Food safety advice:
Make sure to cook the pork belly and beef to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Luosifen is a popular noodle dish from the Guangxi province in China. It is typically made with rice noodles and served in a spicy and sour broth.
Flavor profiles:
Spicy, savory, and slightly sour.
Serving suggestions:
Serve the Spicy Sichuan Luosifen as a main dish for lunch or dinner.
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Region: Chinese