Ingredients with Measurements:
- 1 pound of Liangpi noodles
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of brown sugar
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon of grated ginger
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot
- Wok or large skillet
- Whisk
Step-by-step instructions:
1. Cook the Liangpi noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and cornstarch until well combined. Set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for 1 minute.
4. Add sliced onions and bell peppers to the wok and stir-fry for 2-3 minutes until they are slightly softened.
5. Pour the soy sauce mixture into the wok and stir until the sauce thickens.
6. Add the cooked Liangpi noodles to the wok and toss until they are coated with the sauce.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 3g
- Carbohydrates: 60g
- Protein: 6g
Substitutions for ingredients:
- Liangpi noodles can be substituted with rice noodles or udon noodles.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add sliced mushrooms or broccoli to the stir-fry.
- Use chicken or shrimp instead of vegetables for a protein-packed version.
- Add chili flakes or Sriracha for some heat.
Tips and tricks:
- Liangpi noodles can be found in Asian grocery stores or online.
- To prevent the noodles from sticking together, rinse them under cold water after cooking and toss them with a little bit of oil.
- Don't overcook the vegetables to maintain their crunchiness.
- Adjust the sweetness and sourness of the sauce according to your taste.
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 Sweet and Sour Liangpi in a large bowl or on individual plates.
- Garnish with chopped scallions and sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Spring rolls
Suggested side dishes:
- Steamed edamame
- Cucumber salad
- Egg rolls
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too thin, mix a little bit of cornstarch with water and add it to the wok.
Food safety advice:
- Make sure to cook the vegetables and noodles thoroughly to avoid any foodborne illnesses.
Food history:
- Liangpi is a type of Chinese noodle made from wheat or rice flour. It originated in Shaanxi province and is commonly served as a street food.
Flavor profiles:
- Sweet and sour
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese