Tuesday, July 20, 2010

*Asian Noodle Stir Fry

Asian Noodle Stir Fry

What you need:

3/4 cup carrots, chopped or julienned
1/2 cup diced onion
1/3 cup chopped green onions
3 cloves fresh garlic, minced
3 cups chopped green or purple cabbage or bok choy
6 to 10 ounces steak, pork, chicken, or shrimp, cubed
10 oz. package linguine noodels, cooked
2 eggs
1/4 to 1/2 cup low sodium soy sauce
1 tablespoon butter
1 teaspoon Sriracha sauce, or more to taste
Salt, pepper, steak seasoning, and cayenne pepper to taste
Oil for cooking, veg. or canola is best for this.
Non-stick spray

Step 1: Prepare everything first! Chop all your veggies, season your meat, cook your noodles, and set everything out that you will need. I used steak seasoning, salt, pepper, and cayenne pepper to season my meat.

Step 2: Cook your meat in a hot pan, about 2 minutes each side, put to the side for later. You can leave it in the pan.

Step 3: In your heated wok or skillet, scramble your eggs (I sprayed my pan with non-stick spray first). Salt and pepper to taste. Remove to a plate for later.

Step 4: Using 1 teaspoon oil, saute your carrots and onions for a few minutes. Add minced garlic and let saute for a couple more minutes. Remove to a plate for later.

Step 5: Next is the noodles. I first sprayed my pan again with non-stick spray, then added 1 teaspoon oil, then noodles. Toss well and let cook for about a minute. Add soy sauce and butter and toss. Add Sriracha and keep tossing.

Step 6: Add fresh cabbage and incorporate well by tossing. Let cook two to three minutes.

Step 7: Add back the egg, sauteed veggies, steak and a fresh swig of soy sauce and toss, toss, toss. Taste and add more seasoning if needed.

Note: I halved the recipe since it was just for me. There was plenty left over for lunch the next day.