Here’s your weekly 20 minute throw together meal:
Stir-fry with Peanut Sauce
This recipe is great because it really isn’t a recipe. You basically take whatever vegetables you have in your fridge that need to be used up (in this case red cabbage, yellow pepper, green beans, zucchini, celery, an onion and some soft tofu). You chop them up and throw them into a wok or big pan with a wee bit of oil. Have the heat on high and keep the vegetables moving by shaking or stirring.
In the meantime boil some water in a pot and add soba noodles (ours are portioned with little bands of paper. This makes life easier). Cook for the recommended time. Strain the noodles, then rinse them (they get gummy otherwise).
I can’t think of another phrase for in the meantime….Get a bowl, put in about a cup of natural unsweetened peanut butter (or more depending on how many veggies you have). Add about a teaspoon of sesame oil and one of soy sauce. Put in some chili flakes. Add water and stir very gentle (it will splash everywhere otherwise) until it reaches your desired consistency.
Assemble and enjoy!
It may seem like a lot of steps, but it really is a quick, healthy meal!
Note: When you buy soba noodles, check the sodium, many brands have a ridiculous amount of salt in them.
Note 2: If you use cabbage and tofu together, and plan to eat left overs the next day, be prepared for your tofu to look like mold. It will absorb blue from the cabbage. A nice disgusting surprise for my lunch at school!