Monday, January 10, 2011

Vegetable Fried Noodles - from "The Food Matters Cookbook"

One of my Christmas gifts this year was "The Food Matters Cookbook" by Mark Bittman. Since recieving it we have already tried several of the recipes, and so far we have liked all that we have tried. I am looking forward to reading his book "Food Matters" ( as soon as I finish the one I am currentle reading)
This meal was one I had made once before and it was a hit with both the husband and the oldest daughter. My middle child was recently on a mac and cheese kick so she didn't try it last time I made it. But tonight even she loved it! I changed the recipe to personalize for our family a bit. I do that, I am always changing recipes. I will put both the original recipe and my susbtitutions on this blog.

8 ounces any rice, buckwheat (soba), or wheat noodles, preferably whole grain.
1 tablespoon sesame oil
2 tablespoons vegetable oil (I always use olive oil)
1 tablespoon minced garlic
1 teaspoon minced ginger (I have also used powdered ginger and it's worked great)
1 cup chopped scallions
2 large carrots (or 4 small) chopped, sliced, or julienned
3 celery stalks, chopped, sliced, or julienned
2 cups snow peas (I subbed broccoli slaw tonight0 the snow peas are hard for childrent to chew)
1/4 - 1/2 cup chicken stock or water (I used water)
2 tablespoons soy sauce
1 egg, beaten (I used 2 for extra protein)
black pepper
1/4 cups chopped peanuts for garnish (I omitted these because they are a choking hazard for young children)
*I also added mushrooms this time. Last time I used cauliflower.

1.Bring a large pot of water to a boil and salt it. Cook the noodles according to the directions on the package, but make sure they don't get mushy. Drain the noodles and rince under cold water. Toss them with sesame oil to prevent sticking.

2. Heatoil in a large, deep skillet over medium-high heat. Add garlic, ginger, and scallions. Cook for about 15 seconds.

Add the carrots, celery, snow peas, and stock or water and turn the heat to high. Cook, stirring frequently, until the vegetables are tender, about 5-10 minutes. If the mixture gets too dry, add more liquid a tablespoon at a time.

3.Stir in soy sauce and beaten egg(s) and let the egg lightly scramble in the pan. Add the noodles, sprinkle with pepper, and toss well. Taste and adjust the seasoning. I have found that I needed more soy sauce. Garnish and serve.

Tonight I had fried tofu with mine. While I like tofu, my husband does not so he did not have any. Next time, I will add either chicken or beef to it.

1 comment:

  1. Hi Steph,
    My name is Sarah. I'm newly following this blog - what a great concept for a blog, especially for me - a dairy-free meat eater like you :) Thanks so much for the great recipes! I look forward to checking your future posts!

    Sarah following you from