Today is the leftover day. Sometimes I just want to clean up the fridge and pantry and challenge myself to be creative with those leftovers. Chopping veggies is my favorite part of cooking, I’ll show you how I slice and cut my colorful veggies. I love red chili peppers, they’re mild just like bell peppers but they’re more peppery in taste, that’s why I love them.
watch how to make it
I used egg noodles, but you can use spaghetti or vermicelli noodles also. I’m using oyster sauce, soy sauce, sesame oil, salt and red chili pepper flakes to season this dish.
8ozor half the package egg noodles,cook according to package instructions
1/2poundground pork
2cupsshredded napa cabbage or 4-5 leaves
2cupsThai basil leaves,or Italian basil
1yellowonion,chopped
1carrot,peeled, slice into thin slices
3garlic cloves,minced
2stalksgreen onions,sliced
1inchthumb-sized ginger or a teaspoon,minced
1redmild chili pepper,sliced
1/4cupsoy sauce
3tablespoonsolive oil
2tablespoonsoyster sauce
1teaspoonsesame oil
1/2teaspoonred chili pepper flakes
salt to taste
Instructions
Heat the pan with oil. Saute onion, garlic, and ginger for a minute or until the onion is tender or translucent. Season with salt and red chili pepper flakes, stir to combine.
Add ground pork, use your spatula to break the meat into smaller pieces, brown, and cook thoroughly.
Add the rest of the veggies, add soy sauce and oyster sauce, stir to mix well. Add noodles, sesame oil, basil, and green onions, stir to combine well. Serve warm.
