Aka "leftover stir-fry" this noodle based stir-fry is a fast way to use up leftovers the next day for lunch or a fast dinner. Use whatever veg and leftover protein (tofu, chicken, turkey, steak, shrimp .. you get the idea) you have on hand. Play around with the sauce to your taste.
Ingredients:
splash of canola oil
1 garlic clove, minced
1/2 red pepper, sliced thin
1 cup shredded carrot
1 green onion, sliced thin
1/2 cup leftover roast chicken, shredded into bite sized pieces
1 package fresh egg noodles
1 T dark sesame oil
2 T rice wine vinegar
1/4 cup chicken broth
2 T dark soy sauce
1 t Sriracha chili sauce
3 T oyster sauce
1 T honey
1/4 cup mint, shredded
heat oil in wok over medium high heat. add garlic, and veg and stir-fry for 2 minutes. add leftover chicken, noodles and remaining ingredients (other than mint), and stir-fry for 2-3 minutes or until sauce is almost dry. add mint and serve.
splash of canola oil
1 garlic clove, minced
1/2 red pepper, sliced thin
1 cup shredded carrot
1 green onion, sliced thin
1/2 cup leftover roast chicken, shredded into bite sized pieces
1 package fresh egg noodles
1 T dark sesame oil
2 T rice wine vinegar
1/4 cup chicken broth
2 T dark soy sauce
1 t Sriracha chili sauce
3 T oyster sauce
1 T honey
1/4 cup mint, shredded
heat oil in wok over medium high heat. add garlic, and veg and stir-fry for 2 minutes. add leftover chicken, noodles and remaining ingredients (other than mint), and stir-fry for 2-3 minutes or until sauce is almost dry. add mint and serve.
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