Yields 4 to 6 servings
By now, you know I’m on a mission to always make use of my veggies before they expire. When my spinach starts to droop or the carrots get a bit bendy, I like to turn to this recipe so I can clear out my fridge. Feel free to sub in any vegetables you need to use up, although if you make it by the book, it’ll also be delicious.
Ingredients:
1 (8-ounce) package Asian-style noodles (like rice noodles, udon, or ramen)
1 tablespoon canola or vegetable oil (or 3 tablespoons water)
1 cup thinly sliced celery (about 3 ribs)
½ cup diced red, white, or yellow onion (about ½ medium onion)
½ cup grated carrots
1 teaspoon minced garlic (about 2 small cloves)
½ cup vegetable broth
2 tablespoons soy sauce
1 cup bean sprouts
Optional Additions:
1 cup chopped green cabbage added in step 2
Hot sauce as a condiment
Directions:
1. In a large pot over medium-high heat, boil water and cook the noodles according to the directions on the package.
2. While the noodles are cooking, prepare the vegetables. In a large pan or wok, heat the oil (or water). Add the celery, onion, carrots, and garlic and sauté for 3 to 4 minutes or until the celery and onion are tender and the onion is translucent.
3. Add the broth and soy sauce. Bring to a boil, then turn down the heat and simmer for 5 minutes.
4. Add the cooked noodles and bean sprouts and mix thoroughly. Cook for 5 minutes, stirring occasionally.
TONI’S TIPS:
>>If you like yours a little saltier, add more soy sauce.
>>I recommend frying it a little longer until the noodles dry up a bit. Cook them for 2 extra minutes, then flip the noodles and cook for 2 more minutes.
>>If you don’t like grating carrots, finely dicing them works just fine.
TESTERS’ TIPS:
>>“A few leaves of bok choy chopped up, along with some sliced green onion, really make this dish burst with flavor.” —Lisa O. from Sacramento, CA
MY TIPS:
