Beijing-Style Noodles
I love a noodle dish. This one comes together so quickly and can utilize all the leftover veggies and protein you have on hand. I’m using beef tonight since I made Korean Steak two nights ago, but you can use anything you like or keep it vegetarian. I will put this noodle dish into my leftover rotation of fried rice, quesadillas, and soups. No need to eat the same thing twice!
Tips:
We tried this dish with 3 cups of leftover rice and it was delicious.
Add fresh mushrooms to the scallion mixture to add some additional meatiness.
You can substitute a thick spaghetti if you like.
Beijing-Style Noodles
Serves 4
PREP 20 minutes
COOK 10 minutes
INGREDIENTS
1 tablespoon sesame oil
8 oz. protein, I am using leftover steak
5 tablespoons white miso paste
5 tablespoons low sodium soy sauce
3 tablespoons hoisin sauce
1 tablespoon molasses
1/2 cup water
5 scallions, divided
2 garlic cloves, peeled
1/2” piece of peeled ginger
1 lb. lo-mein noodles
1 carrot, peel and julienned
Any leftover veggies you have- I used steamed broccoli
INSTRUCTIONS
Follow directions on your lo-mein noodle package and prepare the noodles while you get the sauce ready.
In a small bowl combine the miso, soy sauce, hoisin, molasses and water. Mix well.
In a food processor pulse the white parts of the scallion, ginger and garlic. You want to keep it chunky, so avoid making a paste. Just a few pulses.
In a large skillet, over high heat add the sesame oil. Add the scallion mixture and cook for a minute until the mixture is fragrant. Add the protein, carrots and any leftover veggies you are using. Cook for another 1-2 minutes until it is all heated through.
Add the sauce and bring to a boil. Sauce should be thickening up.
Add the cooked noodles and toss well to combine the whole dish.
To serve add the green parts of the scallion, thinly sliced and maybe some cilantro for freshness. Enjoy!