Hmmmm... what to make for dinner.
I was all out of ideas until I switched on the television and caught two minutes of Nigella's Express.
She was making a noodle salad with a peanut sauce and that gave me the idea for the stir fry with noodles - don't you just love light bulb moments :)
I promptly had to switch the channel to something on baby TV since Heidi was being very demanding and I didn't have the energy to fight her on it. Besides, I needed a distraction for her so I could make dinner. At least I had an idea and based on that proceeded to the kitchen to gather my ingredients.
The fridge yielded a good crop and the result of my improvised dinner was pretty good.
Ingredients - Stir fry:
One courgette
One white onion
One bowl full of white button mushrooms
One cup mange tout
One can of baby corn
Two teaspoons sesame seeds
A dash of soy sauce
A dash of vegetable oil
One packet of Udon noodles
Seasoning
Ingredients - Peanut sauce:
Two cloves of garlic
One tablespoon sesame oil
One tablespoon extra virgin olive oil
Two tablespoons lemon juice
Four tablespoons peanut butter
Two tablespoons sweet chilli sauce
Method:
Make the peanut sauce by adding all the sauce ingredients and mix well together. Set aside.
Chop the vegetables and heat up a dash of vegetable oil in a wok.
Add the onions and saute until softened, then add the courgette, mushrooms and a few minutes later the mange tout.
Add a dash of soy sauce and stir fry for about 10 minutes in total or until tender, be careful not to overcook the vegetables.
While the veggies are cooking, boil about 2 litres of water in a pan and add the Udon noodles. Follow the instructions on the packaging and cook until ready (in my case it was about 8 minutes).
Drain the noodles and add to the vegetables.
Sprinkle the sesame seeds on top and mix in the sauce.
Serve and enjoy!
Notes:
- If you have it, then add some freshly chopped coriander to the end product.
- The baby corn didn't really add much to the dish so leave it out if it doesn't appeal to you. Add some carrots or peppers instead.
I was all out of ideas until I switched on the television and caught two minutes of Nigella's Express.
She was making a noodle salad with a peanut sauce and that gave me the idea for the stir fry with noodles - don't you just love light bulb moments :)
I promptly had to switch the channel to something on baby TV since Heidi was being very demanding and I didn't have the energy to fight her on it. Besides, I needed a distraction for her so I could make dinner. At least I had an idea and based on that proceeded to the kitchen to gather my ingredients.
The fridge yielded a good crop and the result of my improvised dinner was pretty good.
Ingredients - Stir fry:
One courgette
One white onion
One bowl full of white button mushrooms
One cup mange tout
One can of baby corn
Two teaspoons sesame seeds
A dash of soy sauce
A dash of vegetable oil
One packet of Udon noodles
Seasoning
Ingredients - Peanut sauce:
Two cloves of garlic
One tablespoon sesame oil
One tablespoon extra virgin olive oil
Two tablespoons lemon juice
Four tablespoons peanut butter
Two tablespoons sweet chilli sauce
Method:
Make the peanut sauce by adding all the sauce ingredients and mix well together. Set aside.
Chop the vegetables and heat up a dash of vegetable oil in a wok.
Add the onions and saute until softened, then add the courgette, mushrooms and a few minutes later the mange tout.
Add a dash of soy sauce and stir fry for about 10 minutes in total or until tender, be careful not to overcook the vegetables.
While the veggies are cooking, boil about 2 litres of water in a pan and add the Udon noodles. Follow the instructions on the packaging and cook until ready (in my case it was about 8 minutes).
Drain the noodles and add to the vegetables.
Sprinkle the sesame seeds on top and mix in the sauce.
Serve and enjoy!
Notes:
- If you have it, then add some freshly chopped coriander to the end product.
- The baby corn didn't really add much to the dish so leave it out if it doesn't appeal to you. Add some carrots or peppers instead.
