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

  1. Combine the soy sauce, ginger, honey, vinegar, garlic and oil in a small bowl. Mix well. Set aside.

  2. Slice your veggies and protein into either strips or bite-sized pieces.

  3. Cook your noodles according to package.

  4. 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.

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