My Dragon Noodles

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.

Recipe

Adapted from Dragon Noodles

Process notes

  • 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

Results

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.

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Delicious stir fried cabbage

St. Patrick’s day brought great sale prices on green cabbage, so I’ve had a couple to use for new things this month.

One new thing was a stir fried cabbage that I absolutely loved, and was able to use both as a regular side dish and as an ingredient in my customized version of Dragon Noodles. My husband found this recipe too sweet for his taste, but I couldn’t get enough.

Stir Fried Cabbage

This makes a small batch, enough for 2-3 sides.

Ingredients

  • 1/4 of a small cabbage, chopped into roughly 1-inch pieces
  • 1 tbsp canola oil
  • 1/4 tsp granulated garlic
  • 1 1/2 tsp Sriracha
  • 2 tsp rice wine
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1 tbsp water
  • 1/2 tsp rice vinegar
  • 1/4 tsp onion powder

Instructions

  1. Mix granulated garlic, Sriracha, rice wine, soy sauce, sugar, and water in a small bowl.
  2. Heat oil in saute pan over high heat, until it’s hot and shimmery.
  3. Add cabbage and soy sauce mixture, and stir fry for a couple of minutes, until the cabbage softens.
  4. Stir in the rice vinegar and onion powder, and continue cooking over high heat until the cabbage browns and caramelizes in some spots, then remove from heat and serve.