Am I the only person who doesn't know what to do with leftover spaghetti noodles? My husband harasses me. Incessantly.
"But Bubs, I don't want leftover noodles. I don't want 'em!"
Whiner. So my task was to find a way to mask their identity. After all, who wants to waste a $.99 box of noodles? Not I.
I have to admit that I was nervous about this one. I'm not necessarily "in" with the Asian food crowd. I know that one day I'll have to attempt egg rolls, and because of that, I hyperventilate. I was expecting mediocre at best. But let me tell you.
This stuff is great. It's better than great.
That's what the Chinese would say. Or, at least, what Google translator tells me they would say.
- 2 cups cooked spaghetti noodles
- 1/4 cup chicken broth
- 1/2 cup soy sauce, divided
- 1 tbsp cornstarch
- 1/4 teaspoon ginger powder
- 1 tbsp olive oil
- 2 chicken breasts
- 1/4 cup large chunks of onion
- 1/4 cup fresh green beans
- 1/4 cup diced celery
- Heat olive oil over medium heat in a large skillet
- Cut up chicken into small pieces and throw into the heated skillet
- Add 1/2 cup soy sauce and let cook until just barely cooked (not browned at all)
- Add the celery, onion and green beans and let is cook on medium heat for about 10-15 minutes, stirring often until veggies are softened
- You might want to microwave the green beans for one minute before adding them, because they can take awhile to soften
- This is the part where the chicken browns and gets all tasty and such
- Add cooked noodles
- Add soy sauce and chicken broth and combine
- Sprinkle cornstarch and garlic powder and combine
- This thickens the "sauce"
- Turn heat on low and let sit, stirring occasionally
Like I said, I expected mediocrity. This is anything but.
Love and 麵條 (noodles),