Noodles. Rice noodles. If those words don’t make you feel kinda swoony, you aren’t me. Oh, wait, you aren’t.
ANYWAY, I loves me some rice noodles, so I made a stir fry as an excuse for them. Turned out pretty pretty.
As you prolly know, “stir fry” is Chinese for “whatever.” –What? It isn’t? WELL, IT MIGHT AS WELL BE, AT MY HOUSE.
So I had half an orange sweet bell pepper left over from something else, and I started with that. Mushrooms (o’ course). I cut the leafy bits off a stalk of bok choi and diced the stalk. Stir-fried the veg and some sliced water chestnuts in a combination of olive oil and sesame oil and sprinkled it liberally with Five Spice Powder.
Meanwhile, I softened some mai fun noodles in hot water.
Noodles, stir fry, chopped bok choi leaves, soy sauce, hoisin sauce on the side.
I’m posting today at Fatal Foodies about barley soup in the Instant Pot.
A WRITING PROMPT FROM ME TO YOU: Somebody doesn’t understand a foreign term.