How to turn a $1 pack of noodles into a $10 Noodle Bowl

Many people do not realize how easy it is to turn a $1 pack of noodles into something far better. This is so easy and the best thing about it, it's all done in one pot of boiling water, and using leftover meat and vegetables you have on hand.

The noodles I like to use are

These Noodles come with their own seasoning packets, and that is what makes it easy and quick. This is not a ramen noodle soup but stir fry noodles. So, what do you need?

1 pack of stir fry noodles
Leftover cooked meat (I like to use roasted Pork Belly but any meat can be used, including shrimps)
A leafy vegetable (Pak Choy, Yu Choy,)
A "harder" vegetable (Snap beans, Carrots, Cauliflower, Broccoli, Bamboo shoots, Baby Corn etc)
An Asian pickle of your choosing (I use Korean Kim Chi but Japanese Umeboshi, Chinese Pickles, or Vietnamese Dua Chua may also be used)

Method
1. Fill a pot with 2-3 cups water and bring to a boil
2. Slice your meat, and cut up the vegetables you have selected
3. Put the vegetables that will take longer to cook in the pot first. As the vegetables are cooked, remove them from the water and drain. Also put in your sliced meat to help season the water in the pot. Once that is reheated, remove and put in a bowl with the vegetables.
4. Cook the noodles in the same water as directed on the package. Open the seasoning packets and place them in a bowl. Once the noodles are cooked, drain using a colander or sieve or just remove them from the water using tongs. Place in the bowl with the seasonings and mix well. Discard the water in the pot.
5. Assemble the bowl, arranging the other cooked ingredients as you wish.

Easy Gyoza Dumplings and Leafy Vegetable

Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Either one is delicious. Thanks to the Asian supermarkets, the frozen variety is now in plentiful supply. If you can make your own, even better!

Using frozen Gyoza

and a variety of other prepared ingredients, this is a quick and easy dish to prepare. The other ingredients are

1 bunch of Yu Choy Sum (a Chinese leafy green vegetable)

8-10 frozen Gyoza
1 tsp minced garlic
1 teaspoon minced ginger
salt and pepper to taste
1/2 tsp sugar
Directions
1. Wash and cut the Yu Choy into pieces. Season with the garlic, ginger, sugar, salt and pepper.
2. Pan fry the Gyoza according to the "Traditional" instructions on the package. I use a large non-stick wok.  Heat 1-2 tablespoons of any oil in the pan over medium heat. Add the gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Have the wok lid in one hand and then add about 2 tablespoons water (be careful at this point as the water and hot oil causes splashing so as soon as the water is added, cover the wok immediately and turn the heat down to let the dumplings simmer). This is the stage of steam frying. I use a thermometer and cook until the internal temperature of the Gyoza is above 164 degrees F. Remove the lid of the wok and let any additional water dry up leaving only the oil at the bottom of the wok.  Remove the Gyoza and put in a serving plate.
3.  Stir fry the Yu Choy in the oil remaining in the wok. A little sweet Japanese Mirin style seasoning wine may be added at this stage. Cover and let steam until tender.
4. Plate the Yu Choy beside the Gyoza and pour a little of any dumpling sauce of your choosing over the dumplings and vegetables. I like to use Japanese Chili Ponzu soy sauce. I also add a squirt or two of Sriracha. Eat and enjoy!