Ingredients with Measurements:
- 8 oz. of Tian Mo noodles
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced bok choy
- 1 cup of sliced carrots
- 1 cup of sliced bell peppers
- 1 cup of sliced onions
- 2 cloves of minced garlic
- 1 tbsp of vegetable oil
- 1 tbsp of soy sauce
- 1 tbsp of rice vinegar
- 1 tsp of sesame oil
- 1 tsp of honey
- 1 tsp of grated ginger
- 1/4 cup of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for stir-frying vegetables
- Colander for draining noodles
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add Tian Mo noodles and cook for 5-6 minutes or until tender. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds.
3. Add sliced onions and stir-fry for 2-3 minutes or until translucent.
4. Add sliced carrots and bell peppers and stir-fry for 2-3 minutes or until slightly tender.
5. Add sliced shiitake mushrooms and bok choy and stir-fry for another 2-3 minutes or until vegetables are cooked through.
6. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and a pinch of salt and pepper.
7. Add cooked Tian Mo noodles to the skillet and pour the sauce over the top. Toss everything together until the noodles and vegetables are coated in the sauce.
8. Serve the Tian Mo noodle bowl hot, garnished with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 42g
Protein: 8g
Fiber: 4g
Sodium: 400mg
Substitutions for ingredients:
- Tian Mo noodles can be substituted with any other type of Asian noodles such as udon or soba.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Bok choy can be substituted with any other leafy green vegetable such as spinach or kale.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced tofu or cooked chicken for extra protein.
- Add sliced jalapenos or red pepper flakes for extra heat.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to stir-fry the vegetables quickly over high heat to retain their crunch and color.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the amount of soy sauce and honey to your taste preferences.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Tian Mo noodle bowl in individual bowls, garnished with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, chopped peanuts or cashews.
Pairings:
Serve with a side of steamed edamame or a side salad.
Suggested side dishes:
Steamed edamame, side salad.
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add a splash of water or vegetable broth to create some steam.
- If the noodles are too dry, add a splash of water or vegetable broth to loosen them up.
Food safety advice:
Make sure to cook the vegetables and noodles thoroughly to prevent any foodborne illnesses.
Food history:
Tian Mo noodles are a type of Chinese noodle made from wheat flour and water. They are commonly used in stir-fries and soups.
Flavor profiles:
The Tian Mo noodle bowl is savory, slightly sweet, and tangy, with a hint of sesame flavor.
Serving suggestions:
Serve the Tian Mo noodle bowl hot, garnished with chopped scallions and sesame seeds.
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Region: Thai