i've been making a lot of chicken stock lately and also trying to use it up. this is a quick n easy recipe that is great for using up whatever u got in the fridge/freezer. it doesn't matter what kind of pasta, and any veggie that stir-frys well is great. my fav is egg noodle + green bean, but broccoli, asparagus, or pre-shelled edamame are all fantastic
u need: a skillet with a lid, a pot big enough to boil noodles, a strainer, and a serving bowl
ingredients:
- ~2 cups salted chicken stock, or ~2 cups water and 1 tsp chicken bouillon
- 1 cup dry noodles
- cooking fat of choice
- fish sauce
- 1 cup chopped raw veggie
- 1 tsp minced garlic (mines from the jar)
- whatever other spices u like, i do a bit of cayenne and oregano. tony chachere's is nice but watch out for the salt
- optional but mandatory spoonful of sour cream
- toppings like a pinch of shredded cheese, green onions, bacon bits, crispy chicken skin, etc
bring the chicken stock to a boil, add noodles. u may need to add a bit of water as they cook but ideally u want juust enough liquid to cover the noodles. u are aiming for about a half a cup of liquid that does not get soaked up by the noodles.
while this cooks, heat the skillet with a small bit of fat (chicken fat if u got it but butter or cooking oil is ok). it needs to be hot! a drop of water should dance and sizzle. add the veggie, sauteeing a bit and putting the lid on the skillet for a minute to let it steam: it should turn a deeper green. just cooked but still crunchy. add a squirt of fish sauce, or a sprinkle of salt and lemon juice. put the greens in the serving bowl and spread it out so it can cool.
once the noodles have cooked to your taste, drain the liquid into the skillet, heat should be about medium low. add the garlic and spices, deglaze the skillet and reduce slightly if needed, then turn off the heat. add the spoonful of sour cream and stir until it dissolves. i always have a few bits that float around but who cares.
dump your veggies and pasta back into the skillet and turn the heat back on medium, toss to coat everything in the sauce. enjoy!
after u do it a few times, it takes about 15 minutes total. i like to put chopped green onion on top. you might enjoy the veggies cooked a bit more, i just like the cronch. if you make a larger batch, its still pretty good reheated but the noodles will soak up most of the water so it might need a splash upon reheating.