During a trip to our Asian market this weekend, I sampled some stir fried noodles. While the sample was a bit oily for my tasted, I really liked the noodles. They were thick and had a slight chew. Even better, they were already cooked and frozen.
All I needed to do was to thaw them in warm water and toss them into my skillet. I was sold! No extra time to boil a pot of water to cook the noodles.
My beefy noodles was a sort of sweep the kitchen. I sauteed thinly slicked carrot, celery, and some enoki mushrooms with garlic and sesame oil. I threw in the defrosted noodles, pour some oyster sauce on top and toss it around. We had some leftover steak from the night before, so I sliced it thinly and added the beef along with sugar snap peas at the very end just to heat them up.
Garnish it with some bean sprouts, lime juice, and some Sriracha.
Hubby was lucky we had enough leftover for his lunch the next day.
