I am in a real international vibe these days… now I am on an Asian kick. My mom started it because she’s been craving a tofu stir-fry I make with snow peas and bean sprouts. The thing is that we have not been able to get together to actually make it. You know how it is with busy schedules…
So, in the meantime, I made for lunch this clean-out-the-fridge stir fry. It was a completely impromptu dish… not even planning to share it with you just yet. But the results were soooo good, I had to take a picture of it.
This is really a method… you can change it up as you prefer. This is what I used this time…
VEGETABLE LO-MEIN for one
1/8 packet of dry whole grain pasta – spaghetti or bucatini would work well ½ onion, sliced ½ red bell pepper, sliced 1 garlic clove, grated 3-4 leaves of romaine lettuce, washed, dried and cut into thin strips and tough stems removed Handful of bean sprouts, washed and dried 3 tbs teriyaki sauce 1 tbs olive oil Squirt of honey Freshly cracked pepper to taste 1 tbs toasted sesame seeds – for garnish
- Bring a large pot of water to boil. Once water is boiling, add plenty of salt and add the pasta. Cook according to package directions, approximately 10 minutes.
- While the pasta is cooking, heat a large skillet with olive oil over medium high heat. Add the onions and peppers. Stir to coat all the pieces with the olive oil. Add the grated garlic over the onions and peppers. Sauté for a few minutes.
- When the onions start to get a cooked look, but are still crunchy, add the bean sprouts. Sauté for a minute. Add most of the lettuce pieces. Sauté a few minutes more until the lettuce starts to wilt a bit.
- Add the cooked noodles to the skillet and toss to combine thoroughly. Add the teriyaki sauce and toss again. Add any remaining lettuce. The noodles will absorb some of the sauce.
- Transfer to serving dish and garnish with a sprinkle of sesame seeds.
This was a very nice lunch indeed. Filled with veggies, light, yet very satisfying. You can definitely serve this for any weekday meal.