Recipes- Rice Noodle Fry-Up

Large skillet
Small mixing bowl, or measuring cup

Ingredients:
1 chicken bouillon cube, OR spice packet from instant rice noodle (like Ramen noodles)
1 cup water
2 Tbsp olive or grapeseed oil
1 clove garlic, minced
1/4 cup onion, chopped
1/4 cup celery, sliced
1 cup mixed frozen vegetable, OR leftover veggies of any kind
1 packet instant rice noodles, cooked and drained, OR leftover cooked rice noodles

Directions
Dissolve bouillon cube in 1 cup of hot water, and set aside.

On high heat, heat oil in large skillet
Add garlic, onion and celery.
Cook until celery starts to soften and onions are translucent.
Stir in mixed veggies and cook until soft.
Add noodles, allowing the noodles to sit at the pan bottom and begin to brown,stirring frequently to prevent sticking and burning.

When the noodles are hot, pour the seasoned water into the pan.
Mix thoroughly so all contents of the pan are coated in spice.
Cook until most of the fluid is gone.
Remove from heat., cool, and serve.

This recipe works with many, many substitutions. Use whatever you have on hand!

Chicken bouillon may be swapped out for any other flavor, including vegetable and spice blends of your own creation. Experiment!

Strips or chunks of cooked meat may be added at the beginning of the recipe. It's a great way to use up those little bits of leftovers cluttering the fridge. It also stretches a small piece of meat to feed more than one person.

Try seasoned tofu as an addition instead of meat and/or meat stock. Delicious!!

Super-simple, skip the fresh veggies and just cook together oil, noodles, spice, water, and veggies.

Leftovers refrigerate or freeze and reheat perfectly for a quick meal or side-dish.