My husband picked up some Canton-style noodles, and I used this recipe as a guide for our meal. We used what we had on-hand - shitaake mushrooms, cabbage, onion. garlic and Hawaiian chili peppers from our garden. We were short on veggies, so I used 2 cups of a frozen stir-fry medley of red bell pepper & carrot strips, water chestnuts, sugar snap peas, broccoli. celery and green beans. A note, we added 2 cups of broth to the sauteed veggies, brought to a boil, added shoyu (soy sauce), some sesame oil, oyster sauce, then stirred in the noodles & frozen veg and let the noodles absorb the liquid as the veggies cooked. We have lots of green onions in our garden - they are terrific to top the dish, for sure. We have lime trees, so we used lime instead of lemon - a few squeezes really made the dish! We marinated some pork ribs in a char-siu rub and BBQ'd those until nice & crispy on the edges and served that on the side. My husband gives this a 4, I give this a 5. I just finished it for breakfast - fabulous!
Was this review helpful?
1 user found this review helpful
My husband picked up some Canton-style noodles, and I used this recipe as a guide for our...