Kitchen Sink Stir Fried Noodles

What is your go-to drunk food recipe? These days, our refrigerators are stocked with random things — many of which are lost vegetables or meats not used in prior recipes. When the fridge starts piling up with small portions of items, it’s a great time to make stir fry. I call this my Kitchen Sink Stir Fried Noodles because I took whatever I had in the the fridge and had a meal ready in 20 minutes…when the munchies were getting out of control.

Ingredients:

• 18 ounces fresh yakisoba noodles

• 1 cup chicken stock

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• 1 pound ground beef

• 1 cup chopped onions

• 10 ounces sliced mushrooms

• 6 garlic cloves, finely chopped

• 1 cup shredded cabbage

• 1 cup green beans, cut in 2 inch pieces

• 1 cup shredded napa cabbage

• Canola oil

• Kosher salt and pepper

• Lime wedges (to serve)

Steps:

1. In a large sauté pan over medium-high, heat up a couple tablespoons of canola oil. Add the ground beef, spread the meat to get the most surface area on the pan, and do not disturb. Season with about 1 teaspoon of kosher salt. When you start to get a good char on the beef, flip it, and cook the other side. Using a slotted spoon, remove the meat to a plate and set aside.

2. Combine the broth, soy sauce, oyster sauce, and sugar in a bowl and set aside.

3. Add the onions and cook for a couple minutes until they start to soften. Add the garlic and cook for another minute. Add the carrots, cabbage, green beans and beef and cook for another minute. Add the broth mixture along with the yakisoba noodles. Slowly and gently separate the noodles as it soaks up the broth (do not force it, or they’ll break). Continue to sauté until all the sauce gets absorbed into the noodles. Adjust the seasoning with S&P.

4. To serve, place a good amount of the noodles in a bowl and don’t forget the lime wedges. A squeeze of the lime makes all the difference!