Use whatever leftover cooked meat you have. Turkey, chicken, pork chops, pork tenderloin, steak, shrimp, fish...
Combinations are nice, too.
Noodles in order of preference:
1 pound freshly made egg pasta, cut into long, thin noodles
--or-- 8 ounces of dry, long, egg pasta (not short egg noodles)
--or-- 8 ounces of dry spaghetti, angel hair, or linguini
Sauce:
2 T soy sauce
1 T dark soy sauce*
1 T dry sherry
1 t sesame oil
1/4 t sugar
The rest:
2 T vegetable oil
2 medium carrots, peeled and julienned
2 stalks of celery, thinly sliced on the bias
1/2 white onion, thinly sliced
4 cloves garlic, minced
1 1/2 cups leftover meat
2 green onions, sliced or julienned
1 cup green cabbage, thinly sliced
Mix the sauce ingredients in a small bowl until the sugar is dissolved.
* If you don't have Dark Soy Sauce, use an additional T of regular soy sauce, but I highly recommend seeking out Dark Soy Sauce.
Boil and drain the noodles. Cooking time will depend on what sort of noodles you're using.
In a wok or very large skillet over high heat, add a couple tablespoons of oil, then add the carrots, celery, and onions.
Stir-fry on high heat for a minute. Keep it moving.
Add the garlic.
Stir-fry on high heat for a minute. Keep it moving so the garlic doesn't burn.
Add the noodles and leftover meat.
Stir-fry on high heat for a minute, stirring it up from the bottom to make sure everything is mixed well (AKA Keep it moving).
Pour in the sauce and stir-fry until heated through. Move it, move it, move it.
Remove from the heat and stir in the cabbage and green onions.
The Johnson Family Cookbook