Monday, December 17, 2012

Vegetables Noodles Stir-Fry 蔬菜炒面

The weekly Monday - Friday menu plan comes out clear. If two days can be dedicated to "en papillote" cooking and one/two days of sides dishes + carbs (of usually quinoa or multi-grain congee), then another one/two days should be dedicated to one-pot, one-wok, one-dish meals.

As I hardly cook during the weekend (I take a break, of course!), I intentionally cook more (out of one-pot, one- wok, one-dish meals) in one of the weekdays so that there is at least one (leftover) meal that can be easily heated up for a quickie weekend meal.


Do you cook on Saturday and/or Sunday? Do you ever re-heat stir-fry noodles?

Truth be told. Stir-fry noodles with vegetables can be re-heated under my kitchen rules. However, I make sure the veggies going in the stir-fry are veggies that are relatively hardy such as cabbage, carrots, mushrooms, celery and in this case even kale stems!

Yes, you have seen it. There are no leafy greens in this plate as it is a no-no in my opinion to cook and re-heat leafy greens. If I want leafy greens, this is what I usually do.


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Notes: Cook twice the meal portion of noodles + non-leafy greens in a deep wok. Dish out and set aside one meal portion (leftover). With the remaining portion left in the wok, add in leafy greens such as baby spinach, shredded kale leaves and allow them to wilt (and cook) under the steam of the cooked noodles. This portion will be consumed on the same day it is cooked. If you wish to use hardier leafy-greens such as Bok Choy and Kai Lan, have the option of blanching them and serve aside the noodles; or clear the wok and lightly saute the veggies.

After re-heating (lightly steamed), a leftover dish can always be freshened by more greens e.g. blanched broccoli, saute baby spinach or kale.

Vegetables Noodles Stir-Fry recipe can be found here.



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