Leftover Noodle Dish
As I’ve mentioned before, we don’t like to eat leftovers at home. I prefer to reinvent the dish. I can still use whatever protein or veg is in the refrigerator, but no one gets tired of having the same meal twice. My go-to is fried rice or a quesadilla. They always please the crowd. Lately I’ve been craving more of a noodle dish, so this is my version of ramen, emptying out my refrigerator in the process. Throw in leftovers, shred some carrots, defrost some peas- really anything goes.
Tips:
This dish can also be made with tofu or fresh seafood. Shrimp would be delicious here.
This is not a saucy dish. The sauce just coats the noodles. If you want more sauce, just double the recipe.
Leftover Noodle Dish
Serves 4-6
PREP 10 minutes
COOK 6 minutes
INGREDIENTS
1/3 cup soy sauce
1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon white wine vinegar
2 cloves garlic, grated
2 tablespoons canola oil
12 oz. ramen noodles or rice noodles
any protein and veggies you have on hand- I used flank steak, green beans and sugar peas
INSTRUCTIONS
Combine the soy sauce, ginger, honey, vinegar, garlic and oil in a small bowl. Mix well. Set aside.
Slice your veggies and protein into either strips or bite-sized pieces.
Cook your noodles according to package.
In a large sauté pan add the cooked noodles, protein, veggies and the sauce. Cook the dish over medium-high heat until the noodles absorb some of that sauce and everything is heated through. It’s that easy.