This month I’ve been doing a version of a pantry challenge, where I’m focusing on using what’s in my refrigerator, freezer, and pantry instead of going to the grocery store constantly. There are lots of recipes on Budget Bytes that are good for this sort of thing, sometimes just requiring a fresh produce item or two.
Dragon Noodles sounded like a great fit for a quick and easy meal, with a few adjustments to work better with what I have. And that’s one of the things I love about the recipes on this site — they’re quite flexible, and Beth encourages adapting a recipe to what works best for you.
Adapted from Dragon Noodles
- used 4 oz of spaghetti noodles instead of lo mein (broken in half)
- added 6 oz of frozen peas (thawed)
- added leftover stir fried cabbage (about a cup)
- added 1/2 tsp granulated garlic to sauce
- omitted cilantro and green onion
Delicious! I loved this way of cooking the egg — the high fat to egg ratio (well, high for me) gave the egg a really nice pool to cook in, keeping it softer and moister than normal. And the sauce couldn’t have been easier. I enjoyed this right after cooking it and two more times as leftovers as well. This one is a keeper, and I can imagine adapting it for all kinds of veggies.