Basic Stir-Fried Noodles
Linguine and spaghetti both make handy substitutes for Chinese egg noodles. If you like, stir-fry one-half pound of fresh spinach leaves with the noodles.
Preparation time: 15 minutes
Cooking time: 8 minutes
INGREDIENTS | SERVES 4
- 2 quarts water
- 1 teaspoon salt
- ½ pound linguine
- 2 teaspoons soy sauce
- ½ teaspoon granulated sugar
- 1 tablespoon red wine vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon bottled minced garlic
Bring a large pot with 2 quarts of water to a boil with the salt.
Add the linguine to the boiling water. Cook for 3 to 4 minutes, until the linguine is cooked al dente. Drain in a colander.
In a small bowl, stir together the soy sauce, sugar, and red wine vinegar.
Heat the oil in a skillet over medium-high heat. Add the minced garlic. Stir for a few seconds, then add the noodles.
Stir for 1 minute, then pour in the sauce
Stir-fry for 1 to 2 more minutes, until the noodles are heated through. Serve hot.
They may not have the same intriguing shapes as Italian pasta, but there are many varieties of Chinese noodles, called mian. Delicate rice noodles, made from rice flour and water, are frequently added to soups and sometimes salads. Made with wheat flour, egg, and noodles, thick fresh Shanghai noodles are more than able to hold their own in stirfries, absorbing the flavors of the sauce they are cooked with.