I have been buying broccoslaw discounted at Kroger’s for a while now. At $1 a bag, it’s a great bargain. But there is only so much ramen salad we can eat. Last week there were six bags marked down and I was tempted, but I don’t have enough recipes to use it up. It keeps pretty well in the crisper.
So far I have used it for greens on paninis and sandwiches, in Egg Foo Yung and stir fries. I have also dropped it in some soups and stews, and on salads. I was brainstorming last night about how to make a pasta dish with it. I thought that angel hair pasta was about the right size to match with broccoslaw and a Lo Mein dish seemed right! It turned out very well. I had to have seconds.
If you check with some Asian food stores, you can find many more varieties of soy sauce. I find the lighter sauces work better with fish and chicken dishes.
4 oz. angel hair pasta
2 Tbsp. sesame seed oil
1 bag (16 oz.) broccoslaw
1 Tbsp. chopped garlic
2 Tbsp. light golden soy sauce
1 tsp. fish sauce
1. Boil pasta in large kettle of water until barely al dente. Drain and reserve.
2. Heat wok until hot and dry. Lightly coat with canola oil spray. Return to very low heat while assembling rest of ingredients.
3. Turn wok to high heat. Add 1 tablespoon sesame seed oil and spread it around wok. Add broccoslaw and garlic and stir fry until tender and bright green. Remove from wok and set aside.
4. Heat wok until hot and dry. Add 1 tablespoon sesame seed oil and spread it around wok. Add reserved pasta and stir fry until hot. Add reserved broccoslaw and toss with pasta.
5. Beat eggs well. Beat in soy and fish sauce. Pour over food in wok and toss together until all is mixed and egg is cooked.
6. Serve immediately as a side dish with fish or chicken. Add another vegetable or salad.