Earlier tonight my wife declared that she really wanted Chinese food. Being in a tiny rural town where they roll up the sidewalks at 6pm, and considering it was 2am and -7F outside, I took a chance and decided to see what odds and ends I had laying about the kitchen. Here is the recipe based on that creation.
Shrimp noodle stir fry with chicken, mushrooms and water chestnuts.
What you need:
1 nest shrimp noodles.
1 tuna sized can of chicken, drained.
1 can sliced water chestnuts, drained.
1 can mushroom stems and pieces, drained.
1/2 to 1 tbsp thin teriyaki sauce.
1/4 to 1/2 cup tonkatsu sauce.
2 tbsp. cooking oil.
Cook and drain one nest of shrimp noodles.
In a medium frying pan heat 1 tbsp oil, then add all canned ingredients, and half the teriyaki sauce until hot. Move to a bowl on the side. (or set aside if using two fry pans).
In a medium frying pan heat 1 tbsp oil, then when hot, add drained noodles. Stir fry for a couple minutes, then add the previously heated ingredients. Stir and cook for an additional couple of minutes.
Add tonkatsu sauce (to taste), stir frying until hot.
Serve and enjoy.
We had it with egg drop soup.