Clean out your fridge Stir-Fry with Crispy Noodles

As my fridge starts clearing out and it is probably a day past when I should have gone grocery shopping I start getting creative how to use up the bits of food which remain.  I hate throwing food away.  This particular day I made use of the bits left in my produce drawer: half an onion, part of a head of broccoli, half a jalapeno pepper, a few mushrooms, part of a red pepper and a few stalks of celery.  I also happened to have half of a steak sandwich, the bread now soggy and gross but the steak very usable.  All the ingredients to make the perfect stir-fry!

I am really a fan of crispy Chinese chow mein noodles, which become soft when warm sauce is added.  I broke the noodles up and placed them in a bowl.

I heated my wok and put some peanut oil in it.  Then I added my veggies along with some garlic and ginger.

I made a sauce by combining water, soy sauce and cornstarch.

When the veggies were tender I removed them from the wok and added my sauce.  I cooked stirring constantly until the sauce thickened.

really bad photo but this was super steamy!!

I divided half of the sauce and poured it over the noodles.  Then I added the veggies and my leftover steak back to wok and mixed with the remaining sauce.

I placed the stir-fry over the noodles and enjoyed my meal which seemed a lot more curated than using what remained in my fridge as ingredients!

Crispy Noodle Stir Fry
  1. 2 nests of Crispy Chow Mein Noodles
  2. 3/4 cup water
  3. 6 TB soy sauce
  4. 2 TB cornstarch
  5. 2 TB peanut oil
  6. Leftover veggies in produce drawer, cut into bite sized pieces
  7. 1 TB ginger, minced
  8. 1/2 TB garlic, minced
  9. leftover cooked protein (steak, chicken, pork, etc) cut into strips
  1. Break up each nest of crispy noodles into a serving bowl.
  2. In a bowl mix water, soy sauce and cornstarch. Set aside.
  3. Heat a wok over high heat. Add oil and then vegetables. Cook stirring for several minutes until veggies begin to become tender. Add ginger and garlic, cook 30 seconds longer and remove veggies from the wok.
  4. Add reserved sauce to the cook stirring constantly until the sauce reduces and thickens. Remove half of the sauce from the work and pour it over the noodles. Add the veggies back to the work along with the protein. Stir and cook for 1-2 minutes until hot. Place stir-fry over the noodles and serve.
Cooking with Rosemary