Updated: Sep 4, 2022
All the bits and bobs that were casually hanging around in my fridge have finally been sacrificed in making these vegetable noodles for dinner today. A packet of pre-cooked Noodles, a mix of regular button and the fancy shiitake Mushrooms, Spring onion, Red onion, some Bean sprouts, and a few pieces of Tofu and Bok Choy (Chinese cabbage) that were breathing their last few breaths were all thrown together in a wok with peanut oil.
For flavor, there was an addition of soy sauce, rice wine vinegar, and chili sauce. Clearly, dinner was not as exotic as it looks but it was hearty, carb-induced goodness that only carb lovers will relate to.
Let's just say the fridge is finally rid of the vegetables that were loitering around and my tummy is satisfied with the generous helping that I served myself. Because in our house, if my tummy isn't happy then no one is happy 🙄🙄. Thankfully tonight was not that night.
500 gms packet of pre-cooked noodles.
250 gms shitake or button mushrooms washed and sliced. I used a mix of both
1 cup Spring Onions, washed and chopped
1 Red onion finely Sliced
3 - 4 Bok Choy
A few pieces of Tofu
Bean Sprouts to garnish
1 tbsp Soy sauce or more depending on your taste
1 tbsp Sweet chilli sauce or more depending on your taste
1 tbsp Rice vine vinegar
1 tbsp peanut oil
Steam the bok choy for a few minutes till slightly cooked.
In a wok add the oil and add the red onions and mushrooms and cook till the mushrooms are done.
Add the Tofu and half of the spring onions and the sauces and mix well.
Add the noodles and the bok choy, stir well and adjust the seasoning.