Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
One of my favorite things to do for weekly meals is cook some spaghetti noodles and then enjoy them two ways over two nights. The first night I go traditional by topping the noodles with my Super Simple Pizza Sauce. Then the second night I go Asian with this super easy Yakisoba recipe. It's kind of like Panda Express Chow Mein but I like it better because it has more veggies and flavorings. If you are looking for a copycat Panda Express Chow Mein, just use the (*) ingredients.
This was inspired by Chelsea's Messy Apron Chow Mein recipe https://www.chelseasmessyapron.com/vegetarian-cajun-chow-mein/
Ingredients
- 1/2 pound dried spaghetti noodles cooked and preheated (or chow mein*, soba or ramen noodles) - that's half a package of dried spaghetti
- 1 tbsp cooking oil*
- 1/2 yellow or white onion*
- 1/4 head green or red cabbage*
- 2 celery ribs*
- 1 cup frozen stir fry veggies (or sub fresh)
- 2 garlic cloves minced (about 1/2 tbsp) or 1/2 tsp powder
- 1/2 tbsp grated ginger or 1/2 tsp powder (optional)
- Sprinkle of salt
- Sauce ingredients
- 1 tsp corn starch* (optional)
- 1.5 tbsp soy sauce*
- 1.5 tbsp oyster sauce*
- 2 tsp sugar* (preferably organic)
- 3 tbsp water or broth (if water add pinch salt)*
- 1 tsp sesame oil
- 2 tsp cooking oil
Directions
- Cook the noodles in boiling water per the package instructions. If the package comes with seasoning packets, you can set those aside because you will not use them in this recipe. Or do like I do and just grab leftover cooked noodles from the fridge and heat in the microwave.
- Slice the onions, cabbage, and celery thinly. If the stir fry veggies have big chunks, cut those down to bite size pieces as well.
- Using a wok or skillet, heat 1 tbsp of oil on medium-high. Add the onion and cook until it begins to soften. Add the garlic and ginger and cook 30 seconds until fragrant. Add remaining veggies, sprinkle with salt, and cook until veggies have softened and are beginning to caramelize.
- Meanwhile mix the sauce ingredients in a bowl.
- Add noodles and sauce. Cook until heated through. Do not overcook.
- Remove the noodles and veggies from the wok or skillet and enjoy.
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