With my return to Ann Arbor rapidly approaching, I decided that it would be most appropriate to provide UMFD readers with a delicious and healthy recipe that will suit any college student’s cooking abilities and budget. I love making this dish because it can be made in many different variations and still turn out tasting incredible. This recipe is fool proof, especially since it enables you to use any proteins, vegetables and pasta that you have lying around.
Here’s what you’ll need:
-3 tbsp. canola oil
-1 lb. chicken or beef, cubed into 1/2” pieces
-3 cups of finely chopped vegetables (I prefer using peppers, broccoli, onions and shredded carrots)
-1 cup pre-cooked lo-mein noodles or spaghetti noodles
-2 tbsp. low sodium soy sauce
-3 tbsp. Soy Vey ® Hoisin Garlic (any other hoisin, sesame or teriyaki sauce will work)
-1 tbsp. sesame seeds (optional)
Preparation:
Meat:
1. Heat 2 tbsp. canola oil in a wok or large saucepan. Once oil is hot, add cubed chicken or beef.
2. When the chicken or beef has almost finished cooking, add 2 tbsp. low sodium soy sauce and mix.
3. Once chicken or beef has cooked through, place in a separate bowl and drain the remaining contents of the pan.
Vegetables:
1. Heat 1 tbsp. of canola oil in the same pan used to cook the meat. Once oil is hot, add chopped vegetables.
2. Stir vegetables frequently to ensure even cooking and prevent burning.
Final Step:
3. Once vegetables are soft, add in pre-cooked noodles and meat.
4. Add 3 tbsp of Soy Vey ® Hoisin Garlic and stir through the mixture.
5. Remove from heat and place noodles into bowl.
6. Top with sesame seeds and enjoy!
Note: You can use any type of meat you would like for this dish, however, I would advise sticking with chicken or beef, or for vegetarians, tofu. Additionally, you can use either fresh or frozen vegetables, however, fresh vegetables will yield a better final product.
More quick, healthy and college-friendly recipes to come soon!
