The other day I went to make Shiitake Bok Choy Soba Noodles and found myself completely out of Mirin. I already had the mushrooms sautéing and had to come up with a new plan on the fly.
Since I wasn’t making anything in particular I decided to grab a few more veggies from the fridge – the ends of a pepper and broccoli that were on their last legs.
While browsing Pinterest earlier that day I had skimmed a couple of recipes for sweet and spicy Asian noodles so I decided to wing it…
The result was a tasty bowlful replete with sweet, salty and spicy flavours along with the earthy umami of mushrooms – ‘Waste Not’ Tasty Noodles’ were born…a fantastic way to use up what’s left in the crisper and put off a trip to the grocery store!
VARIETY OF VEGETABLES – in the meal pictured I used Shiitakes, bok choy, red pepper, broccoli florets and thinly sliced broccoli stems*
SPAGHETTI (OR OTHER WHEAT NOODLES) – cooked according to the package directions
3 CLOVES GARLIC – minced
2 TBSP COOKING OIL – I use Canola
1/4 CUP LIGHT SOY SAUCE
1 TBSP BROWN SUGAR
1 TBSP HONEY
1 TBSP SESAME OIL
1 TSP PEPPER FLAKES
If you don’t already, consider saving broccoli stems to trim and slice – they make a great addition to vegetable soups, stir–frys and Thai curries. #WasteNot!
Meanwhile, prep and sauté vegetables with the cooking oil in a large pan until nearly cooked through. Add garlic and sauté until aromatic. Set aside.
Add soy sauce and sugar to a small sauce pan and bring to a boil. Reduce to a low simmer and stir until sugar has dissolved. Add sesame oil, honey and pepper flakes and simmer for 2 minutes allowing the sauce to reduce slightly.
Drain pasta and toss with sauce to coat before missing in vegetables. Serve hot with a bit of Sriracha if you like it hot!
Prep Time: 5-10 min (depends on vegetables used)
Cooking Time: 20 min