I’ve been bugged for how expensive Asian noodles are to buy at the grocery store and making them with my pasta maker is too much effort for a stir-fry dinner {which we like to have pretty often, helping to use up those carrots, celery and onions and whatever else is left in the fridge}. So I was excited to find this much simpler “skillet-based” Asian noodle recipe, which turns out to be a lot like making crepes.
I tried it here as a full-on food storage meal out of curiosity to see if stir-fry was even a palatable possibility minus the fresh vegetables. While the vegetables were missed, the flavor was still good and we liked the noodles.
