Well, today should’ve been day 7, but, because of quite a hectic day yesterday- and probably one too many ciders- I had to give blogging a miss. So today we have day 6. This also means I have switched up the dinner plan too. Tonight, I made Asian stir fried veg with rice noodles.
I have been amazed at how well all of the veg has lasted since I went to the market, and those delicious enoki mushrooms and beansprouts have been catching my eye for the past few days. Finally, it was time to put them to good use. My ingredients for this dish were:
- Enoki mushrooms (and one random mushroom I found in my fridge)
- Pak Choi
- Rice noodles
I went to the cinema tonight and needed something quick for dinner. This was perfect.
The veggies and the noodles basically took the same time to cook, around 8 minutes.
Very simply, I firstly chopped ½ clove of garlic, and a small piece of red chilli, and added this to a pan with a drizzle of oil. After about 30 seconds I added the rest of my veggies. The Pak Choi had begun to wilt slightly in the fridge, however, once it hit the pan you would never have known!
I stirred the veggies in the pan for around 6/7 minutes until they begun to golden. I added quite a lot as I knew this would be great for leftovers, but also because the mushrooms and Pak Choi shrink down when cooked, and therefore I wanted to make sure there was enough.
I drained the noodles, which I boiled in salty water (only a little salt!), and everything was ready to plate up. Simple as that!
To serve I added a drizzle of soy sauce too. I had intended to pick up some ginger from the market the other day, but completely forgot, I would’ve loved to have added ginger too. My Mum actually gave me a great tip the other day. If you freeze ginger it is perfect to grate over stir-fries or Asian dishes. I think this really would’ve lifted the dish to another level. However, I made do with what I had, and it was still delicious.
Spicy, tangy and sweet- a tasty dinner that doesn’t break the bank or take hours to make!