2 tablespoons vegetable oil
1/4 teaspoon dried chili flakes
2 cloves garlic, sliced
1 shallot, sliced
1/2 small carrot, shredded
1 cup cabbage, chopped
4 button mushrooms, sliced
8 ounces Bison, cooked
16 ounces (1 package) fresh Shanghai noodles

3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sherry
2 teaspoons sesame oil
2 teaspoons cornstarch
1/2 teaspoon Szechwan pepper

1. Heat a large skillet or wok over medium-high heat and add the vegetable oil and chili flakes.
2. Add the garlic, shallot, carrot and cabbage and sauté until slightly tender.
3. Stir in the mushrooms and cook until softened.
4. Meanwhile, combine soy sauce, balsamic vinegar, sherry, sesame oil, cornstarch and pepper in a bowl.
5. Reduce heat to medium-low and add the bison, noodles and prepared sauce.
6. Continue cooking until noodles are warmed and sauce has thickened slightly. Serve immediately.

Makes 4 servings

I've been a little carried away with buying noodles lately. They're just so quick and easy to prepare and I'm so time pressed that they work wonders. I stewed the remaining Bison from the other night and wasn't really sure what I was going to use most of it for. I decided to combine a few recipes to create a Shanghai Bison Stirfry.

Having large chunks of stewed meat was the only real difference between this and typical Shanghai Noodles. Usually stirfrys have such thinly sliced pieces so they can cook quickly, but since the meat was already cooked it could just be added and warmed as a last addition. It's a nice little comfort food dish, eating basically like a stew with noodles. It was also a good way of using up my leftovers, which is as good of a reason as any to cook something right now. This didn't just use up leftover vegetables, but a bit more of the sherry sitting in the cupboard that I don't want to go to waste. The pantry is really starting to look bare. Look for "6 rice soup" or "18 bean casserole" in upcoming recipes since that's basically all that's left.