We all have those points in the week where the produce in our fridge is ready to go bad and we want to make a last effort to save it. Especially on weeknights when I’m still working I want to make something quick and easy. One of my go-to meals for this situation is a stir fry. The amount of effort or ingredients you put in is completely up to you. If you don’t mind chunkier veg you can cut down on chopping time by going for larger pieces.
My Fridge Clean Out
I have a few Asian staples I like to keep in my household which you’ll see in the back row. This list includes:
- Light Soy Sauce
- Rice Wine Vinegar
- Oyster Sauce
- Fish Sauce
- Sesame Oil
- Rock Sugar ( You can replace this with regular sugar, sweetener, or honey)- This is a new addition for me and I really like it, the sweetness is more subtle
- Noodles ( these were vermicelli since I also love making summer rolls- that recipe is coming soon)
Other ingredients I happened to have in my fridge included:
- An eggplant
- A carrot
- 2 eggs
- Thinly sliced chicken breast
- Chili pepper
- Kimchi
- Frozen green onions
Cooking Tip:
When buying fresh green onion and ginger I like to prep it ( cut the onion, mince the ginger) and freeze them!
Prep
Start by making your sauce. Combine 2 tbsp of soy sauce, oyster sauce, fish sauce, rice wine vinegar, ginger, rock sugar, half the ginger, 1 tbsp green onion, and garlic if using, and combine in a bowl with 2 tbsp of water. Set your sauce aside.
Chop your veggies while your rice noodles boil! Under cook your noodles by 2 minutes so they can finish cooking in the pan with the rest of the ingredients in the end.
Thinly slice your chicken and marinate with 2 Tbsp of the prepared sauce. You can also add a tsp of flour or cornstarch to thicken the marinade and help create more of a crust while cooking.
Cook
First, sautee your veggies and add a tbsp of your sauce. Once cooked remove from the pan and add in your chicken. Cook on high heat and do not move for 2 minutes to create a nice charred exterior. Add back in your veggies and sautee together for a few minutes.
Push your chicken and veggies to the side and pour in your whisked eggs. Scramble on the side and combine with the rest of the ingredients once cooked through. Add in your rice noodles and the rest of your sauce. Sautee until everything is nicely combined and the sauce has coated all the noodles. If it’s looking a little dry add in a few tbsp of water. Turn off the heat, add your sesame oil, and combine one last time.
Transfer to your serving bowl and top with whatever you would like. I had some kimchi in my fridge put you can add other fresh veggies or herbs! Enjoy this quick and easy dinner
Fridge Clean Out Noodle Stir-FRY
Ingredients
- 2 1/2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 tsp Sesame Oil
- 1 tsp Fish Sauce
- 2 pieces Rock Sugar ( sub 1 tbsp of other sweetener)
- 1/2 tbsp Rice Wine Vinegar
- 1/2 tbsp Minced Ginger
- 1 tbsp Green Onion
- 1/2 Pack Noodles Vermicelli is used here, but use what you have! Leftover rice would also work here
- 1 Chicken Breast Optional
- 2 Eggs Optional
- 1 Thai chili Optional
- 1 Eggplant Optional
- 1 Carrot Optional
- 1 clove Minced Garlic Optional
- 3 tbsp Kimchi Optional
Instructions
- Gather the ingredients for your sauce ( 2 tbsp of soy sauce, oyster sauce, fish sauce, rice wine vinegar, ginger, rock sugar, green onion, half the ginger, and garlic if using) and combine in a bowl with 2 tbsp of water.
- Set a pot of water to boil. Once boiling, add in your noodles and cook for 2 minutes less than the package instructs. Remove your partially cooked noodles and run under cold water to stop cooking and avoid sticking.
- If using chicken, prep your meat by cutting it into thin strips. Set aside in a bowl with 1-2 tbsp of the prepared sauce just to lightly coat. Optionally you can add 1 tsp of flour or cornstarch to help get the chicken crispy. Set to the side to marinate while you prep the rest of your ingredients
- Chop your veggies. In my case I peeled the eggplant and carrot, then chopped them both into matchsticks. You can also grate the carrot.
- Sautee your veggies with the other half of the ginger for a few minutes on medium heat until lightly browned and fragrant.
- While your veggies are sauteeing, crack your two eggs into a bowl and whisk with a slash of soy sauce ( the remaining 1/2 tbsp). Set this to the side
- Remove your veggies and increase the heat to high. Add in your chicken and try to arrange the pieces in a flat even layer. Do not touch the chicken for at least 2 and a half minutes, or until you see the edges turn opaque. Flip your chicken and cook for an additional minute. Add back in your veggies and one tbsp of your prepared sauce. Sautee for an additional 2 minutes
- Push your chicken and veggies to one side of the pan and pour in your egg mixture. Scramble your eggs on one side of the pan. Once 80% cooked through, combine with the chicken and veggie mixture.
- Add your noodles and the rest of your sauce to the pan and saute over a high flame. If the noodles end up looking a little dry, add a few tablespoons of water and keep mixing. Once the noodles have fully softened and the sauce has thickened to coat the noodles turn off the heat and add your sesame oil. Give the noodles and last mix to combine. Transfer your stir-fry to a serving bowl.
- Optionally garnish with kimchi or any other toppings!