Wednesday, September 25, 2013
Rice Noodle & Broccoli Stir Fry
I’m not feeling my finest this week. Yesterday, I just felt off and a bit sluggish – basically I knew I was coming down with something. And today I’m not feeling so hot. My husband isn’t feeling well either. I think it’s a head/chest cold. No fun. I’m drinking lots of tea and trying to eat healthy meals. Last night I made rice noodle and broccoli stir fry. I didn’t really have an appetite, but it still tasted delicious. That’s how I really know when I’m not feeling well because my appetite is messed up and I normally love to eat.
So anyways, I’m keeping things low key this week. Tonight will definitely be a soup for dinner and going to bed early kind of evening. My husband had a work event last night so I made dinner and then planted myself in front of the tv. I watched ½ a Mad Men episode, ½ a Ally McBeal episode (which I fell asleep during), and then ½ a Lipstick Jungle episode. I couldn’t settle on anything. I think I was definitely fast asleep by 8:30pm. Wild night.
I’ll share my super simple rice noodle and broccoli stir fry with you! Normally we add tofu to this dish as well, but I wasn’t craving it last night. This meal is delicious and inexpensive. I just made enough for myself last night.
Bag of frozen broccoli (of course you can use fresh as well)
Sesame oil (two tbsp.)
Mirin (1/4 cup)
Shoyu (organic soy sauce) (1/4 cup)
Garlic powder, onion powder, and ginger powder to taste
1. Add the sesame oil to your wok or pan and heat on medium high heat. Then add the broccoli and cook until it’s almost thawed (or almost to desirable crunchiness if you using fresh).
2. Once broccoli is almost done, sprinkle with garlic powder, onion powder, and a dash of ginger powder. Let cook for two minutes.
3. Measure out ¼ cup of the mirin and ¼ cup of the shoyu and stir together. Dump this over the broccoli and let cook another two minutes.
4. Lastly, add in the fully cooked rice noodles. My noodles took six minutes to cook so I just started them at the beginning and then let them sit in a strainer until I was ready for them.
5. Let everything cook together for a few minutes until all the excess liquid is soaked up.
ENJOY! One other thing - I like to sprinkle sriracha after it’s plated.
I hope you’re having a good week. What’s your favorite stir fry ingredient?