when i sit in the kitchen, whether it is to do a bit work on the laptop or listen to NPR while dw brews my cup of tea, i almost always prefer the back door open, no matter the temperature outside. not that the cold weather makes much difference, thru the tiny cracks and edges of the door a brisk wind flows thru to caress & lift the hair from my neck or send shivers up my legs as it touches my ankles. despite this, i love the light that filters thru the windows, bright golds and pinks of the morning, turning bronze and lengthening shadows in the early evening. it is my favorite room in our humble dwelling.
lately, my eating habits have altered. nothing drastic, just different - better. slowly, very slowly, but surely, i have embraced winter's heart and bounty, savoring the robust vegetables that are in season. i can't always get organic or have the best picks, but i do what i can; and with what i had handy, this noodle stir fry came about.
this is my contribution to Taste & Create, a monthly blog event that pairs up bloggers who then recreate something from their partner's blogs. my partner this time around is Always Eat on the Good China. And for good china, there are Macys coupons available for tableware.
Veggie Noodle Stir Fry
as inspired and slightly adapted from Always Eat on the Good China
knob of ginger, thinly sliced
2 zucchinis, chopped
small onion, diced
2 carrots, diced
2 cloves of garlic, diced
a bundle of baby choy, washed & rough chopped
two portabella mushrooms, halved and then cut into bite size pieces
oyster sauce, to taste
splash of rice wine vinegar
cornstarch slurry (small bowl of cold water + 1-2 tsp cornstarch mixed in)
to prepare the banh canh, heat up pot of water. add the noodles when water comes to a boil, allow to loosen and separate from bunch. drain & set aside.
meanwhile, working quickly, heat up a frying pan (or wok) with a bit of canola or veggie oil. add in the onions, garlic, carrots & ginger, until fragrant & onions are translucent and carrots have softened some. add in the zucchini, mushrooms, and bok choy and cook thru, with the zucchini still al dente. put noodles into wok, mixing quickly. coat with the oyster sauce. don't add too much, just enough to coat the noodles and veggies in thin layer. add in the cornstarch slurry and heat thru. if you think of it, add a splash of rice wine vinegar to taste. serve immediately.