For those days you’re craving Chinese takeout, but need to be just a tad healthier. This is a great recipe to use up any vegetables or proteins left in your fridge while packing a lot of flavor!
This flexible recipe allows for easy substitutions or additions based on what you have on hand. The only thing to keep consistent is the sauce! The whole meal is quick and will be ready by the time the noodles are done cooking.
Healthier-Than-Takeout Noodles
When you're craving takeout noodles, but want something a little healthier without sacrificing any of that flavor. Perfect for days when you just need to make something quick but still super delicious!
Ingredients
Ingredients
- 1 lb fresh Shanghai-style noodles or Lo Mein egg noodles (or 1 lb dry spaghetti)
- 2 tbsp oil
- 1/2-1 lb skirt steak, slice thinly
- 2 large carrots, sliced thin diagonally
- 2 large handfuls of chopped cabbage
- 4 tbsp soy sauce
- 2 tbsp white granulated sugar
- 1 1/2 tbsp sriracha
- 1 tbsp sesame oil
- 2 tsp corn starch
- cilantro or green onions (for garnish)
- sesame seeds (for garnish)
Instructions
Directions
- Cook the fresh noodles or dried pasta according to its package instructions.
- In a separate bowl, mix together the soy sauce, sugar, sriracha, sesame oil, and corn starch. Make sure there are no chunks of corn starch floating around!
- In a large skillet or wok, heat 2 tbsp oil over medium-high heat. Add the beef and saute until edges are mostly browned. Add in the vegetables (carrots and cabbage), and cook until tender.
- Add the sauce mixture into the skillet. Once sauce is bubbling, stir in the cooked noodles until everything is evenly coated (~1 minute). Make sure to toss the noodles constantly as it can easily stick to the bottom of your skillet!
- Top with sesame seeds, green onions, and/or cilantro before serving.