Monday, March 10, 2014

Creative Leftovers... Stir-fried Beef Noodle Rolls

Home with the kids on their first official March break Monday. I made a quick stir-fry last night with beef strips, celery and broccoli. I used Lee Kum Kee's Panda Brand sauce for Mongolian BBQ Stir-Fry, adding it during the last two minutes of cooking until thickened and it was done! The family loved the garlicky, slightly sweet and spicy flavour.


We had some leftovers which was perfect since I had bought a package of refrigerated rice noodle rolls and needed something to bulk it up and make it filling for our lunch. Here's how you make it:

1) Slice the rice noodles and 2 green onions into 1-1/2 inches. Stir-fry with a Tbsp. oil in a medium hot pan for 2 minutes. Add 2 Tbsp. water to steam and soften the noodles. Stir, add another 2 Tbsp. water and cook until the noodles feel slightly soft to the touch. 


 2) Add bean sprouts and continue to stir-fry for a minute. I like to blanch my bean sprouts in water first to get rid of the strong "beany" aroma and taste.  I do this in the same sauté pan before cooking to save cleaning another pot or pan.


3) Toss in the beef leftovers, and 2 Tbsp. of Mongolian sauce and stir-fry for another two minutes until hot and heated through.

Lunch is served! Yep, it was gobbled up by my three little monkeys ;)



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