Strandzhanka Stir-Fried Noodles

Ingredients

In the original Bulgarian dish, Strandzhanka, the main ingredient is Bulgur, which is a type of cracked wheat. In this adapted recipe, Bulgur is used as the base ingredient, but it is transformed into stir-fried noodles. The cooking technique is also different, as the original dish is typically baked or cooked in a pot. Additionally, the flavors are enhanced with Chinese-inspired seasonings and vegetables commonly used in Overseas Chinese cuisine. We alse have the original recipe for Strandzhanka, so you can check it out.

• 200g (7 oz) Bulgur noodles 200g (7 oz) Bulgur noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5 oz) snow peas, trimmed 100g (3.5 oz) snow peas, trimmed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 7g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Cook the Bulgur noodles according to package instructions. Drain and set aside.
2. 2.
   In a large wok or skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and sliced onion to the wok and stir-fry for 1-2 minutes until fragrant and slightly softened.
4. 4.
   Add the red bell pepper, carrot, and snow peas to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper.
6. 6.
   Push the vegetables to one side of the wok and add the cooked Bulgur noodles to the other side.
7. 7.
   Pour the sauce over the noodles and toss everything together until well combined.
8. 8.
   Continue stir-frying for another 2-3 minutes until the noodles are heated through and coated in the sauce.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Bulgur noodles — Cook the noodles according to package instructions, but slightly undercook them to ensure they don't become mushy when stir-fried.
• Snow peas — Trim the ends and remove the stringy fibers before using them in the recipe.

Tips & Tricks

• For added protein, you can include tofu, chicken, or shrimp in the stir-fry.
• Customize the vegetables based on your preference and seasonal availability.
• Adjust the seasoning according to your taste by adding more soy sauce or oyster sauce if desired.
• To make the dish spicier, add a dash of chili sauce or red pepper flakes.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in a skillet or microwave.

Serving advice

Serve the Strandzhanka Stir-Fried Noodles as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or tofu.

Presentation advice

Garnish the dish with a sprinkle of sesame seeds and a few extra cilantro leaves to add visual appeal. Serve it in a vibrant bowl or on a colorful plate to enhance the presentation.