Stir Fried Noodles

This makes for a quick and easy meal, and a great way to clear the fridge! I always have blocks of yakisoba noodles in the freezer for quick access, but you can use whatever noodles your grocery store carries in its Asian section.

This is one of those no recipe recipes that Io feature from time to time, because it very much varies based on what I have in the fridge when I am moved to make it.

Basically, put a pot of water on teh stove to cook your noodles according to the steps on the package.

While the water is coming to a boil, assemble and chop whatever vegetables you plan on using. In the version above, I used chopped red onion, bok choi, carrot ribbons, and some lacinato kale leaves. You can add egg, leftover rotisserie chicken, ham, to this dish as well. Basically, you want about a cup and a half of vegetables per portion of noodle.

While the noodles are cooking, quickly cook the vegetables in a large skillet in a generous glug of oil and with a pinch of salt. You want the vegetables to be crisp-tender, retaining some bite or the dish will be a bit one note and blend in with the texture of the noodles.

Drain the noodles when they are done and add them to the skillet. Stir to combine before pouring over a sauce made of 1 Tbsp hoisin sauce, a teaspoon each of soy sauce and sesame oil, and a splash of both Worcestershire sauce and hot sauce.

Stir to combine well and serve with some sort of "pickly" side. Pickled ginger is traditional, but my new favorite are the Herbed Cucumber "Quickles" that I whipped up to go with the noodles.