Empty My Fridge
The BEST noodles I’ve ever made 🍜
Ingredients
- Dark soy sauce3 tbsp
- Toasted sesame oil2 tbsp
- Stock cube½
- Cornstarch2 tsp
- Agave nectar2 tsp
- Sriracha sauce1 tsp
- Rice wine vinegar1 tsp
- Vegetable oil1 ½ tbsp
- Chicken1 cup
- Onion1
- Garlic2
- Noodle5.29 oz
- Napa cabbage¼
- Carrot2
- Bok choy1 head
Instructions
- Mix the sauce ingredients in a jar or small bowl.
- Heat oil in a sauté pan over high heat; cook the mock chicken pieces until golden, then transfer to a plate.
- In the same pan with a little more oil, cook the onion and garlic until the garlic is golden.
- Add the cabbage, carrot and bok choy white stems; cook 3–4 minutes.
- Cook the noodles according to the package directions, drain and rinse with cold water.
- Return the mock chicken to the pan with the bok choy leaves and cook until warmed through.
- Stir in the noodles, pour over the sauce and toss; cook 3 minutes so the cornstarch thickens.
- Serve topped with green onions and sesame seeds.
Summarized from Pick Up Limes's video. Watch it for the details.
More recipes with
GarlicOnionCarrotChickenCabbageBok choyNapa cabbage
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.