Chinese Noodle Bowl

Now it is officially the last night of 'Cooking for One' week.  I did it.  I did not succumb to frozen food, take-out, drive through windows, meals consisting of chocolate and ice cream, or worse, not eating at all.  Tonight I made a noodle bowl.  This is so easy and you should keep the sauce recipe handy.  Unlike pre-bottled stir fry sauce, there are no added sugars, salts or preservatives in this easy sauce.  You can switch up any vegetables, add any protein, use noodles or choose to serve over rice.  The sauce is sweet and salty.  It has a great Asian taste and is super simple to make.  The ratio of thickener to sauce will let you coat any combination of ingredients.  I used thin Chinese wheat noodles because I had them.  I prefer a buckwheat soba or a simple Chinese ramen noodle; they have a chewier texture and are not as sticky.

Chinese Noodle Bowl

printable recipe

1/4 c. soy sauce

2 T. rice vinegar

2 T. brown sugar

1/2 tsp. sesame oil

2 cloves of garlic, minced

grated fresh ginger to taste, I used about an inch

1/2 tsp. crushed red pepper flakes

1 T. corn starch

2 T. water

2 cups chopped vegetables-I used frozen broccoli, snap peas and carrots

water chestnuts

And anything else you want to add!  

8 oz. Chinese noodles

1 T. peanut oil

Mix all of the sauce ingredients in a bowl.

Cook the noodles according to package directions.

In a skillet heat the peanut oil.  Add the vegetables and stir fry until cooked, but still crisp.

Give the sauce a stir and add all at once to the vegetables.  It will thicken quickly.

Add the noodles.  Heat through.