It has been a long time since I posted anything and what a better time to get back than this mother’s day weekend.
Lately I have been starting my day early and reaching home just before dinner time. On days like that, I usually fall back to some of my most reliable recipes that are quick yet satisfying. I usually have everything I need to make these simply stir fried veg noodles. And the big time saver is that i am not following a recipe from a cookbook so I can be flexible with ingredients.
Start with putting a large pot of water to boil. Cook noodles as per package direction. Drain and wash with cold water. I used half a packet of thin wheat noodles (7oz).
While water is boiling, wash and cut vegetables. Today I used couple of cloves of mined garlic, diced onions, grated ginger, 1/3rd head of napa cabbage, 2 carrots, 1 package tofu cut in small 1/2 inch squares and 1/2 a cup of chopped fresh cilantro.
Prepare sauce (inspired by Rachel’s Ray recipe) – 3 tbsp fermented black bean paste, 1/4 cup soy sauce, 1 tbsp chilli garlic sauce, 1 tbsp brown sugar, juice of 1 half lime, 2 tsp of sesame oil.
Before I started with the next step, i gave family a 5 minute warning and asked one of my kids to set the table.
Put a wok on high heat. Add oil when hot. Stir fry vegetables and tofu. When done, add noodles and stir. Add sauce and stir. All this usually goes really quick and dinner is ready by the time table is set.