Egg Noodle with Chicken, Mustard Greens, Garlic Chive & Szechuan Sauce March 8, 2007

I made this noodle one day when I was trying to use up stuff in my fridge and pantry, which has been kind of my goal since this year started. Eat what I have first, then shop. Well that period got extended a lil bit and I wasn’t cooking much and got into lazy mode. But I did make this! And I did good because here is what I had in my fridge – mustard greens, garlic chive, button mushrooms, red pepper and chicken tenders left over from making fajita, pack of Chinese egg noodles that has been in my pantry for year+, and finally half a jar of Lee Kum Lee Szechuan noodle sauce.

I cooked the chicken tenders first in a pan with some olive oil and tore them into chunks. Then went in went the vegetables. I sauteed those until tender then added some chicken stock and the Szechuan noodle sauce. I cooked the noodles in a separate pot and when it was ready, topped it with the chicken-vege-broth mixture. It was a good filling dinner and nutritious too with all those delicious vegetables. I heart vegetables.