Dinner Tonight: Everyday Fried Noodles (Tian Tian Chao Mian)
You can never have too many main course recipes, so give Dinner Tonight: Everyday Fried Noodles (Tian Tian Chao Mian) a try. For $1.47 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 560 calories, 18g of protein, and 28g of fat per serving. This recipe serves 3. It is a rather inexpensive recipe for fans of Vietnamese food. This recipe from Serious Eats has 45 fans. If you have sugar, noodles, carrot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns an awesome spoonacular score of 84%. Try Dinner Tonight: Spicy Noodles with Tofu (Dou Hua Mian), Dinner Tonight: Hong Kong Style Pan-Fried Noodles, and Le Tian for similar recipes.
Servings: 3
Ingredients:
2 cups bean sprouts
3 tablespoons canola oil, divided
1 medium carrot, peeled and julienned
1/2 small seedless cucumber, peeled and julienned
1-inch piece fresh ginger, peeled and minced
4 garlic cloves, minced
1/4 pound ground pork
Pinch kosher salt
6 ounces dried flat noodles
1 medium onion, thinly sliced
1 1/2 tablespoons rice wine.jpg)
6 scallions, ends trimmed, minced
1 tablespoon Asian sesame oil
1 1/2 tablespoons dark soy sauce
1 1/2 teaspoons sugar
Equipment:
pot
colander
bowl
wok
Cooking instruction summary:
Procedures 1 Bring a large pot of water to a boil. Add the noodles and cook according to the directions on the packaging. Drain in a colander, and rinse under cold water until cool. Set aside to drain again. 2 In a small bowl, toss the cucumber pieces with a pinch of salt. Set aside for at least five minutes. 3 Pour one tablespoon of the oil into a large wok set over high heat. When smoking, add the carrots and onions. Stir-fry until both are softened, about one minute. Transfer to a large plate and set aside. 4 Pour the remaining two tablespoons of oil into the wok. When oil starts to smoke, add the pork, garlic, ginger, and half of the scallions. Stir-fry, breaking the pork into small pieces, until the pork is browned, three to four minutes. 5 Add the soy sauce, rice wine, sugar, bean sprouts, and the carrots and onions. Stir well, and cook until ingredients are hot, about 30 seconds. 6 Drain the cucumbers, and add them to the wok, along with the remaining scallions, noodles, and sesame oil. Stir-fry until everything is incorporated, about one minute. Season with salt to taste and serve.
Step by step:
1. Bring a large pot of water to a boil.
2. Add the noodles and cook according to the directions on the packaging.
3. Drain in a colander, and rinse under cold water until cool. Set aside to drain again.
4. In a small bowl, toss the cucumber pieces with a pinch of salt. Set aside for at least five minutes.
5. Pour one tablespoon of the oil into a large wok set over high heat. When smoking, add the carrots and onions. Stir-fry until both are softened, about one minute.
6. Transfer to a large plate and set aside.
7. Pour the remaining two tablespoons of oil into the wok. When oil starts to smoke, add the pork, garlic, ginger, and half of the scallions. Stir-fry, breaking the pork into small pieces, until the pork is browned, three to four minutes.
8. Add the soy sauce, rice wine, sugar, bean sprouts, and the carrots and onions. Stir well, and cook until ingredients are hot, about 30 seconds.
9. Drain the cucumbers, and add them to the wok, along with the remaining scallions, noodles, and sesame oil. Stir-fry until everything is incorporated, about one minute. Season with salt to taste and serve.
Nutrition Information:
covered percent of daily need
