Single Serving Stir Fry: Vegetable Noodles
Hsiao-Ching Chou
Author's Note: For the month of November, I am participating in NaBloPoMo (National Blog Post Month) and pledge to post once a day.
It's fun to figure out ways to use leftovers. Sometimes, you might invent a combination that you'd like to recreate.
Today, I had just enough leftover cooked noodles to make a quick stir fry for my mother. She loves Chinese mustard greens, which have a slight bitter flavor. I paired it with some carrots to provide a hint of sweetness. In the preheated wok, I added about 1 tablespoon vegetable oil. It took just a few seconds for the oil to heat. I added the carrots and stirred. Then I added the greens, a handful of bean sprouts, and quickly stir fried the ingredients together for a few more seconds. I added about 1 tablespoon of soy sauce and about 3 tablespoons of water, and stirred. The noodles went in next. It took about a minute to incorporate the noodles with the vegetables, sauce. Finally, I added a dash of white pepper and drizzle of sesame oil.
It didn't take more than about 5 minutes to cook this dish (see 5 Minute Stir Fried Vegetables post). From a leftovers perspective, it really shouldn't take long to refresh components from another meal. From the perspective of cooking for one or two, a quick stir fry such as this makes it a cinch to create a satisfying dinner or lunch for any day.
Julienned carrots and chopped Chinese mustard greens.