When I was a girl, my mom was in nursing school. She often took classes at night so that she could be home with my sisters and I during the day. Between microbiology, physiology, and attending the needs of 3 little girls, there was no time for her to prepare full dinners on school nights. So when my dad came home, we begged him to go to McDonalds. We had our favorite jungle gyms and often told him which one we wanted to go to. But my dad got tired of hamburgers and started stopping at a hole-in-the-wall Chinese joint called Royal Panda. He would always get orange chicken, chow mein, and a diet coke. Then we would hop back in the car and head over to McDonalds where we would beg for happy meals and orange soda. But one night I asked to try my dad’s meal. Holy smokes, it was SOOOOOOOO good! What had I been missing?!?! My 10 year-old palate had never had so many spices and it was WONDERFUL! The next week I asked my dad if I could order what he was ordering. I savored every bite of chow mein and wanted to lick the styrofoam container! Thus began my love of Asian cuisine.
To this day, I still get cravings for the spicy noodles but I can’t afford to run down to the nearest Asian restaurant nor will my jeans allow for much more wiggle room. So I came up with a healthier, quicker version that can shine as a main course or star in an accompanying role to my 5 Ingredient Crockpot Orange Chicken or Ginger Chicken Stir-fry with Asparagus. I pack my recipe full of veggies and spice it up or down depending on whom I’m serving. It also makes for great leftovers!
Start with a deep wok and some sesame oil. Pour in about 1 tablespoon.
Throw in a medium-sized onion that is cut into slivers. Cook these for about 3-4 minutes or until softened.
Now add some broccoli. Trim the heads down into bite-sized pieces. I usually add about 1 1/2 cups, or whatever a medium sized broccoli head yields. Stir regularly and cook for another 3-4 minutes.
Add a cup of shredded carrots. Save yourself a lot of prep time and just buy the bag that is already shredded for you. Mix it again and cook a minute or two.
Dice 3 green onions.
Put in 2 of the green onions and save the rest to top the dish at the end. Stir and cook another minute. You may need to drizzle in another tablespoon of sesame oil if you notice your vegetables charring.
Now for another difficult step…just kidding…open up a bag of pre-shredded cole slaw. You can also chop up a head of napa cabbage if your grocery store doesn’t have the pre-made bags.
Pour in 1/2 to 3/4 cup of lower sodium soy sauce. Mix it up as you watch the cabbage wilt, probably a minute or two.
Now add a tablespoon or 2 of Hoisin sauce. This can be found in the international section of the market or online.
It is very salty so start with 1 tablespoon and taste as you mix. If you want more of a punch, add some more.
These stirfry noodles are my best friend. I can rip open the bag and add as much as I want. If your market doesn’t have this brand, you can use rice noodles or udon noodles as well. The only issue there is that you may have to cook the noodles to package instructions ahead of time.
Here’s where it gets spicy! Sriracha sauce is absolutely necessary in this dish! Even if you are not a spice fan, just add a dabble for flavor. Me? I pour that stuff on! You’ll find it right next to the stirfry noodles and Hoisin sauce.
But for the kids, I add a tablespoon or so and then add more to my personal plate after I serve them.
When it is all served up, I top the dish with a few more green onions. I guarantee you will love this! If you have a holiday gathering, church function, or office party coming up, consider taking this. You will save a lot of time and really spice up the snack table. Happy cooking!
- 1 medium onion cut in slivers
- 1 head of broccoli cut in small pieces
- 3 diced green onions, divided
- 1 cup shredded carrots
- 1 10 oz package shredded cabbage/cole slaw
- 2 tablespoons sesame oil, divided
- ½ to ¾ cup lower sodium soy sauce
- 8 oz stir fry noodles
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha
- Heat 1 tablespoon sesame oil over medium heat.
- Add onion and broccoli. Cook 3-4 minutes.
- Add carrots and green onions. Cook 3-4 minutes.
- Add more sesame oil if needed/desired.
- Add cabbage and soy sauce. Cook until cabbage wilts, about 1-2 minutes.
- Add hoisin sauce and mix. Taste as you go.
- Add stir fry noodles and cook 2-3 minutes.
- Add sriracha. Cook 1-2 more minutes.
- Mix well and serve.
- Top with more green onions.