I will admit — living several hours inland in North Carolina, in the mental bubble that is graduate school, I didn’t pay attention to the Hurricane Sandy warnings. In fact, it was just a few days before it hit that the severity of the issue even registered to me, when I was talking with a neighbor who recommended I finish my yard work before “the rains get real bad.” Wait, what?!
Here’s a fast, tasty, and very flexible meal that seems more special than the typical weeknight dinner. Cooked noodles are tossed with a somewhat spicy, incredibly flavorful oil, tender-crisp veggies and a protein source — for a balanced, one-bowl meal.
I grew up clutching the apron of an amazing mom who made everything by scratch. There was almost always fresh chicken stock in the house, and my mom’s noodle soups were second to none.
One of my absolute most favorite dishes to eat when I’m back in Malaysia is Mee Laksa (laksa noodles). There are two types of laksa — one is curry laksa and is coconut curry based, while the other called asam laksa and is a sour-ish fish soup. Both have noodles, and are served in those great, giant noodle soup bowls with a big spoon and a pair of chopsticks. My favorite is curry laksa (although you can eat it at any meal, it is one of my favorite breakfasts!).
Like many other Americans, I have a love affair with peanut butter. There’s something about that wonderful creaminess, the stick-to-your-rib-ness that keeps one full, and the myriad of combinations that work so well (apples! chocolate! jam! bananas! celery!).
Part of my desire to start this blog is to make foods that are outside of my comfort zone, try more experimental cooking, as well as expand my palate. This recipe gets at all three of these goals. As a child I was never a fan of mushrooms, but I’m growing to appreciate the flavor they add and get over my textural issues. I also almost never make cream sauces, but over vacation Coralie showed me how easy making one can be…
I made this for dinner tonight and forgot to take any pictures, but the recipe was good enough to share… So I’m posting w/o delay. 🙂
I read recently that when looking at canned food, whole tomatoes are better quality than diced tomatoes. For this recipe I used both a can of stewed tomato halves and a can of diced tomatoes, from the same brand. I have to say the color and the firmness of the stewed tomato was superior to the can of diced, so as long as you don’t mind a little bit of work (chopping up the vegetable once you open the can), using stewed/whole canned tomatoes is the way to go.