Now that the DC "summer" has officially started and consistent 100 degree days are in full-swing, the only suitable way to end a long work day is by relaxing in an air-conditioned apartment. Still determined to live on a college, working budget, Stef, Laura and I decided that even on the hottest of days it was necessary to cook in.
We came up with a quick and easy meal that helped to clear out our fridge and was one of our best meals yet. Although this Asian inspired meal was meatless, you can replace the main protein, tempeh, with chicken or beef and it will be equally as easy to prepare.
Here's the ingredients we used...
-Frozen vegetable dumplings (we liked Trader Joe's)
-Brown Rice Pad Thai Noodles
-Broccoli Stirfry Mix
-Pre-sliced baby bella mushrooms
-Soy Tempeh (tempeh will be packaged in a long strip)
-Soy Sauce
-Soy Ginger Sauce
And here's what we made...
Asian Noodle Stirfy
1. Bring 2 cups of water to a boil in a medium pot. Add noodles.
2. While noodles are cooking, heat 1 tbsp. of canola or sesame oil in a large sauce pan. Add stirfry mix and mushrooms. When vegetables are almost cooked through (they will be soft and beginning to brown), add 2-3tbsp. soy sauce. Mix well.
3. ***Before draining the noodles, set aside 1/4 cup of pasta water*** After draining the noodles, add the pasta water back into the pot of noodles. The starch water will help to break up the noodles so they don't stick together of become gummy.
4. Add noodles into pan with vegetables and add 2 tbsp. of soy ginger sauce and 2 tbsp. of soy sauce. Stir until sauces, vegetables and noodles are mixed thoroughly.
2. While noodles are cooking, heat 1 tbsp. of canola or sesame oil in a large sauce pan. Add stirfry mix and mushrooms. When vegetables are almost cooked through (they will be soft and beginning to brown), add 2-3tbsp. soy sauce. Mix well.
3. ***Before draining the noodles, set aside 1/4 cup of pasta water*** After draining the noodles, add the pasta water back into the pot of noodles. The starch water will help to break up the noodles so they don't stick together of become gummy.
4. Add noodles into pan with vegetables and add 2 tbsp. of soy ginger sauce and 2 tbsp. of soy sauce. Stir until sauces, vegetables and noodles are mixed thoroughly.
Soy Tempeh
1. Slice tempeh into 1/2" wide cubes.
2. Add tempeh to frying pan with 2-3 tbsp. of soy sauce and allow to cook until tempeh has turned dark brown and is beginning to char. If tempeh is not cooked through, it will be flavorless.
2. Add tempeh to frying pan with 2-3 tbsp. of soy sauce and allow to cook until tempeh has turned dark brown and is beginning to char. If tempeh is not cooked through, it will be flavorless.
Vegetable Dumplings
1. Place dumplings in frying pan with 5 tbsp. of water. Cover and allow to steam until heated through.
These recipes are quick, easy and will satisfy both your hunger and your budget. Enjoy!
What's tempeh? Tempeh is a fermented soybean cake used as a protein. A more flavorful and more filling alternative to tofu.... And this place prepares the best tempeh I've ever had.
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