Breastcancer.org is proud to present recipes from The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David and Kirstin Uhrenholdt (Grand Central Life & Style, 2010). Laurie is a very special friend and champion of Breastcancer.org. We’re pleased to share Laurie and Kirstin’s delicious, healthy recipes as part of Think Pink, Live Green!
Rice noodles in a tangle with eggs and vegetables. Flavored with garlic, ginger, and soy. A simple, comfortable one-dish dinner that will make a great lunch the next day, too. How is that for perfect?
7 ounces thin rice stick noodles (check the Asian section of your grocery store)
3 garlic cloves minced
1 tablespoon chopped ginger
1/2 cup sliced scallions
1 cup sliced mushrooms (shiitakes are great)
1 medium carrot peeled and sliced very thin
3 cups green vegetables, chopped (like bok choy, cabbage, sliced snow peas, sprouts, or spinach)
2-3 tablespoons vegetable oil
For the eggs, gently whisk together:
1 teaspoon soy sauce
1 teaspoon sesame oil
For stir-fry sauce, mix together:
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon seasoned rice vinegar
1/2 cup stock (vegetable or chicken)
* Chopped fresh herbs like cilantro, mint, and basil
* Lime for squeezing
* Hot sauce for heating
To make 6 servings:
Soak the noodles in a large bowl of hot water until they soften, about 20 minutes. Drain the noodles and cut them with kitchen shears so they are a bit shorter.
Meanwhile, have all your ingredients chopped, measured, and ready to go; it makes you look like a pro, but is also an important step when stir-frying as everything cooks quickly.
Heat your largest skillet and drizzle with enough oil to film the bottom. When the oil is hot, add the garlic and ginger and sauté until fragrant. Now add the scallions, mushrooms, and carrots, stir-frying for an extra minute or so.
Toss in the greens, cooking them briefly so they are still crisp. Remove the vegetables from the pan, wipe it out and reheat with a drizzle of oil.
Add the noodles to the skillet and stir-fry until they start to soften, 1-2 minutes. Push the noodles to one side of the skillet and pour the eggs onto the other half, gently scramble, then fold into the noodles.
Pour the stir-fry sauce onto the noodles, stir well, then fold in the vegetables, tossing everything until hot. Taste for seasonings… perhaps a little more hoisin? A squeeze of lime? Make it so it is perfect for your family.
Serve on a platter sprinkled with the fresh herbs, with a few bowls of hoisin, soy, and hot sauce on the side.
Cook’s tip: On T.V. cooking shows, the tiny little bowls of prepped ingredients do look real pretty, but if I am in a rush (usually) I put little pyramids of my chopped veggies and herbs or whatever all on one baking sheet or large platter. That way I still have everything at hand and only one dish to clean.