Monday, August 23, 2010
Single Girl's Supper: Chinese Noodle Stir-Fry
Since I had about 2 of the 10 things it took to make the mushroom egg rolls, I nixed that part of the recipe all together. For the noodle dish, I used a bag of mixed stir-fry vegetables, Chinese noodles, and just about every Asian seasoning I have at my disposal. I stir-fried the veggies with garlic, chili powder, and a little soy sauce. I also used a curry noodle sauce from World To Table. I cooked the noodles according to the package and they were ready to go in about 5 minutes. I quickly stir-fried them in my wok and then added the curry noodle sauce and veggies. I poured myself a glass of lemonade and lunch was ready to go.
It was yummy and definitely makes me want to go out and buy of the ingredients necessary to really recreate on of the recipes in my cookbook. Plus, I have plenty of noodles left to try something new!