A successful asian food experiment.

 

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.

Serves 2

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.

step 1 step 2
Add tonkatsu sauce (to taste), stir frying until hot.step 3 step 4

 

Serve and enjoy.

step 5

We had it with egg drop soup.