It may surprise you to know that when I’m cooking, I don’t use precise measurements. For the most part, I just throw things together and serve–something I learned from my parents (My husband cooks this way too). Hubby and I call this method “Cabinet Cookery.” It’s just 1. Reach into the spice cabinets and fridge, 2. Throw everything into the pot, pan or oven, and 3. Serve and eat.
Just the other night I went through the fridge and took out some beef slices and thought about making a quick stir fry–something simple I don’t have to put a lot of time and energy into. However, this was the first time my husband and I surprisingly had no rice in the house (We made the last of it for lunch with my in-laws over the weekend). Thankfully we had 3 packs of noodles in the cabinets: 1 chicken flavored ramen and 2 Shin noodles. I substituted the rice with 2 Shin noodle packs.
So far we had protein (beef slices) and carbs (noodles). We were still missing vegetables. I normally keep carrots and napa cabbage in the fridge because those keep the longest. But to my surprise again, no carrots. Napa cabbage it is.
The first thing that came to my mind was making a noodle soup dish, but my husband and I already had pho the other night. I didn’t want another soup dish. Next idea: a noodle stir fry. I haven’t made a noodle stir fry since college, when my roommates and I were dependent on rice, noodles, frozen ready-to-eat chicken wings, seasonal leafy greens, and chili peppers.
My husband was intrigued by the idea of a noodle stir fry, since he’s never had it before. So I did some Cabinet Cookery, and voila: Shin Noodle Stir Fry for dinner. My third surprise for the night: it was delicious!
Hubby suggested I share this creation, so I hope you give this a try and let me know what you think. Keep in mind these measurements are just an estimation, as that’s how I truly cook. Always do a taste-test before you serve. And another thing: a big part about Cabinet Cookery is that you can substitute whenever possible; not fond of beef?–toss in your protein of choice; have zucchini’s sitting in the back of the fridge?–toss those in; have rice, unlike me?–use that instead. Cabinet Cookery is endless!
- 2 packs Shin noodles, boiled
- 2 packs of dry vegetable mix (from the noodle packs)
- 3 cloves garlic, minced
- 2 stalks green onion, cut into 1 inch pieces
- 2 Tbsp. cilantro, roughly chopped
- 1 c. napa cabbage, julienned
- Beef slices
- 1-2 Tbsp. soy sauce
- 1 tsp. soybean seasoning sauce
- 1 Tbsp. oyster sauce
- Salt & black pepper
- 1-2 Tbsp. water
- 2 Tbsp. olive oil
- Chili flakes (optional)
Start by boiling the Shin noodles. Strain and set them aside. Then add 1 tablespoon of oil to a pan and add the minced garlic and beef slices. Brown the meat before adding the napa cabbage, vegetable pack, and a sprinkle of salt.
Next, make a well in center of the pan and add the last of the oil and all the liquid ingredients to make the sauce: soy sauce, seasoning sauce, and oyster sauce. Then add the drained noodles and give everything a mix.
Finally, sprinkle on some black pepper and chili flakes, and add the green onion and cilantro. Give one last mix-up, and turn off the heat.