Younger daughter and I spent some time making up our
Christmas Eve and Christmas Day menus.
Needless to say, there are lots of high calorie items on the list. Woo hoo! And since Thursday’s dinner included a rich
cheese fondue and chocolate cake for elder daughter’s birthday, a vegetable
stir-fry with ramen noodles seemed just the ticket for last night.
Ingredients
Ramen noodles – 2 packets – to serve three to four for people
with lots of vegetables
Lots of vegetables of your choice
Tonight we had:
1 carrot
About 200g or 7 oz of snow peas or mange-tous
250g or 9 oz of mixed mushrooms or your favorite
200g or 7 oz of firm salted tofu
300g or 10.5 oz broccoli
300g or 10.5 oz cauliflower
2 large red chilies
3 cloves of garlic
1 knob of fresh ginger
Sea salt
Olive oil
Cayenne pepper
Soy sauce
Soy sauce
Method
Start heating your large non-stick pan. Cut your firm soy into cubes.
Drizzle olive oil into the pan and tip in the soy cubes.
Pan fry until the soy is browned on all side and sprinkle
with a little sea salt. When the soy is
nicely caramelized, sprinkle it with cayenne (red) pepper.
With the pan still hot, but turned off, add a goodly drizzle off soy sauce and stir like crazy. It should bubble up immediately in the heat and coat the soy curd, adding a layer of salt and flavor. When the pan is dry, remove the soy to a side plate. This is a vegetarian dish so the browned soy and, soon, the mushrooms will add a satisfying “meaty” flavor to the vegetables.
Chop your vegetables into pieces, starting with the
mushrooms. Heat your pan very hot and
tip in just the mushrooms. Sprinkle with
salt and allow the mushrooms to brown.
Meanwhile, add boiling water to the dried noodles. After about 7-10 minutes, drain the pasta and
rinse with cold water.
Once the mushrooms are browned, add them to the soy plate.
Mince the ginger and the garlic. Chop the red chilies into small pieces. If you don’t like spicy food, take the seeds
out of the chilies before chopping.
Heat your pan once more and add a generous helping of olive oil. Tip in the garlic, ginger and red chilies.
Heat your pan once more and add a generous helping of olive oil. Tip in the garlic, ginger and red chilies.
Sauté the seasonings for about 7-10 minutes, or until the peppers look soft. Do not let the garlic burn. Drizzle in some more olive oil. Add in the other vegetables and stir-fry until they are al dente.
Add in the rinsed noodles, then the mushrooms and soy cubes. Drizzle with soy sauce to
taste. Toss and warm through. Enjoy!
Each person can drizzle on a little more soy sauce if desired.
Enjoy!
