Pantry Noodle Nosh

From the kitchen of One Perfect Bite...These noodles are so basic that any similarity to Pad Thai or Chow Fun is strictly accidental. They are made from refrigerator and pantry scraps that were thrown together when I found my fresh rice noodles were beginning to dry out and had to used. Unfortunately, the noodles I use come in 2 pound packages and I rarely use them all in one sitting. That means there will be at least a pound of fresh noodles left for another meal. This quick stir fry is one way to use them. To make the noodles substantial enough for a light supper, I gave the dish a protein boost with some eggs and used extra vegetables to give it some heft. It turned out well. My recipe is deliberately vague when it comes to the preparation of the noodles for the dish. I've learned it is best to follow the manufacturers directions for cooking them. Rice noodles can be tricky to make because they will literally "melt" away if you cook them for too long a period of time. When using fresh rice noodles, I use my microwave to get the process started. I've found that nuking then for a minute is sufficient time to make the noodles pliable and ready for the wok where they will be tossed and cooked until they are soft and warmed through. This is a good recipe to use when you have bits and bobs left from other Asian-style meals on hand. I do hope you'll give it a try. Here is how these noodles are made.

Pantry Noodle Nosh...from the kitchen of One Perfect Bite

Ingredients:
3 eggs
3-4 tablespoons oil, divided use
1/2 yellow onion, sliced
8-oz. Napa or Savoy cabbage, sliced
2-oz. celery, cut into small pieces
1 tablespoon minced garlic
1-lb. fresh (wide) rice noodles
1/2 cup bean sprouts
2 tablespoons soy sauce
1-1/2 tablespoons oyster sauce

Directions:
1) Heat a wok over medium high heat. While wok heats, beat eggs with 1 tablespoon water. Add 1 tablespoons of oil to wok and heat until oil shimmers. Pour in eggs and cook without stirring until lightly set, about 1 minute. Break up eggs and transfer to a plate.
2) Add remaining oil to wok and heat until it shimmers. Add onion, cabbage, and celery to wok and stir fry until vegetables become soft. Stir in garlic and cook until fragrant, about 30 seconds. Add noodles to wok and stir fry until pliable and warmed through. Return eggs to pan, add bean sprouts and toss to mix. Stir in soy sauce and oyster sauce and toss to combine all ingredients. Serve immediately. Yield: 3 to 4 servings.

                    

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