As a recent college grad, I have learned to scrape by with what I've got in the fridge. Now as someone who loves to be in the kitchen, which I get from Grand mother and mother, I tend to cook for 4-6 people when there is only one me. That said, what do I with all of the left overs?
For this one, I threw it in a packet of Chicken Flavored Top Ramen. —Tiffany Michelle
2 servings (or one huge bowl)
The Left Overs
meat (I used roasted pork loin)
Roasted asparagus (chopped)
sautéed mushrooms (quartered)
Chicken Flavored Top Ramen
chopped bell peppers (any color will do)
In This Recipe
In a medium skillet, heat sesame seed oil on medium high heat. Add "The Leftovers" and fresh vegetables (minus the spinach) and sauté with salt and pepper until heated through.
At the same time, boil the Top Ramen noodles in a small pot until cooked to desired texture (some people people like mushy noodles, while others prefer them crunchy. Either way, its still tastes good). Reserving one cup of the noodle water (you'll need some starch), drain the noodles and add to the skillet of meat and veggies.
In the pot, used to cook the noodles, add the starchy water, the seasoning packet from the Top Ramen, and garlic chili paste (to taste your own spiciness preference). Stir until well blended.
Turn the skillet's heat up to high and add the sherry and Ramen sauce to the noodles, vegetables, and meat. Stir fry adding the spinach in at the last minute, until the sauce reduces by half.
Top with toasted sesame seeds or cilantro and serve.