Now adapt these no-fuss stir-fries with ingredients from your fridge

Adjust the size of your dish by increasing or decreasing it depending on how many people you need to serve.

Tin pan dinners are a fad that I never get bored of. With endless possibilities, it’s a great technique for getting dinner on the table and spending less time washing dishes afterwards.

Here’s a fun idea that has all the ingredients you need to cheer you up on a busy weeknight: veggies, protein, and crunchy pasta. It’s a highly customizable recipe, so consider the ingredients here as suggestions only. Find a vegetable combination that you like. Broccoli, carrots, and cabbage are pretty much always in our fridge, and that’s why I used them here. You could try peppers, mushrooms and onions. Swap the tofu for thinly sliced ​​chicken, beef, or pork and spread it on the pan as you add the noodles. You can use any Asian noodle you have in your pantry. We like to buy the big bags of fresh egg noodles in the fridge – there is a thin and a thick variety. Neither needs to be boiled, just quickly soak in some hot water and drain. Any leftovers add up to a salad with fun texture and a hearty, salty flavor.

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