It was a lazy kind of afternoon, finally teen and I were bumming around in the living room, watching an old movie (read boring). Finally teen wanted to make something and I was too lazy to step out of the living room. I had planned a simple sandwich for lunch but finally teen had a different plan. She wanted to make chow mein, I prefer juicy, moist noodles and am not particularly fond of chow mein. Can’t believe am saying that, I almost survived on chow mein when I was doing my post graduation. None of us had money to eat anything else, it was the cheapest dish on the menu.
Coming back to today, chow mein was ruled out and I was really not in the mood to browse for recipes, so we improvised and the result was lip smacking. We stir fried the veggies and added ginger and galangal for flavor. This is the first time I am using galangal. It looks like ginger and is a rhizome like ginger but the taste and texture is very different. It is a tough root and hard to cut, the flavor is a mix of citrus and lemon grass. I just loved the flavor. It is a seasonal produce so I am planning to pickle it in vinegar. I might even do a post on it. The noodles were lapped up in no time.
It’s almost August and I am so not ready for fall, I am still holding on to summer, to start with we had a late summer and looks like an early onset of fall. The tomatoes are still green and my impatiences are still kind of tiny. On the other hand my herbs are doing so well. I think I should use them up before the first frost burns it all. If you have a post on how to preserve herbs for winter, please share it, thanks! I am looking forward to warm slurpee soups :) If noodles is your thing, you are going to love the curried noodles.
Handful chow mein udon noodles
1/2 red bell pepper cut in thin strips
1/2 green peppers cut in thin strips
snap peas cut in strips too
red onion cut in square chunks
red sweet chili cut in circle
green onions 2-3
firm tofu cut in squares
1 tbsp chopped ginger
11/2 tbsp chopped galangal
1 tbs vegetable oil
2 tbsp sesame oil
2 tbsp chili garlic sauce
1 tbsp sweet and sour sauce
2 tbsp peanut sauce
3-4 tbsp soy sauce
1 tbsp corn flour
1 tsp milk powder
1 tbsp brown sugar
2 dried red chili
2-3 tbsp of toasted peanuts.
salt to taste
Boil water and cook the noodle according to package instructions. Keep aside.
In a pan roast tofu, till golden brown on all sides.
Heat vegetable oil in a wok, add the red onions, bell peppers and other veggies and sauté, add the ginger and galangal and toss with salt, chili garlic sauce, sweet and sour sauce, peanut sauce and soy sauce. Add sesame oil. Add the roasted tofu.
Mix corn flour, brown sugar and milk powder add water and make a paste, add it to the veggie mix and add the noodles, flame is on high during this whole process, toss and turn off the heat.
Most of the cooking was done by finally teen - I was just the sous chef .