Nothing says Friday better than take-out and wine. Unless it’s easier and healthier than take-out homemade stir-fry.
A few weeks ago I asked you guys on Instagram if you’d prefer holiday or everyday recipes – savory or sweet – and mostly you guys asked for everyday, savory recipes. Now, don’t worry, I’m not counting out all of you who wanted holiday recipes (savory, or sweet!). More of those to come…
But this Friday we could all use some better-than-take-out food… especially the weekend before Thanksgiving, right?
I’ve been in major planning mode with my Mom for Thanksgiving, and I’m uber craving our favorite stuffing, and turkey, and cheese platter with goat cheese stuffed peppadew peppers. But I also need a night of back-to-basics.
I’ve got a few travel-inspired recipes coming your way soon. Easy Vegetable Stir Fry is one I’m adding to the repertoire, right alongside Baby Bok Choy.
In Thailand, I tried really hard to get out of my Pad Thai box. Really hard. But that’s SO HARD when you love Pad Thai – and noodles – and vegetables – and you’re in THAILAND. In Southeast Asia, my compromise was trying a variety of other stir-fried noodles.
Really unique, I know (sarcasm, yes). You like what you like though, amiright?
Since I’ve been back, stir-fried noodles have been a regular menu item, throwing in any veggies I have on hand. Mixed in with a tangy, salty, stir-fried sauce, there’s no better combination. And I’ve been back since August. So basically I live off of Asian stir-fried noodles.
The sauce is a lovely balance of vegetable stock, soy sauce, brown sugar, rice vinegar, and fish sauce. Tossed with…
…topped with some lime, sesame oil, and cilantro!
Now that’s flavor, fresh, quick, and easy yumminess!Print