I don’t know about you, but I have been seeing a lot of pictures of beautifully styled broth bowls on Pinterest, some of my favorite blogs, and one particularly inspiring Instagram feed. My friend’s picture on Instagram looked particularly enticing, so I looked up recipes from the chef that she was trying to emulate. David Chang’s ramen bowls look lovely, but the broth takes hours to make. Also, I hate mushrooms and don’t have any pork belly on hand. Eww. I’m a carnivore, but that even grosses me out. This is not ideal for a week day meal. Maybe I will attempt some version of this on a weekend one day, but today I have work and do not want to create a huge mess. We don’t have a dishwasher. In fact- I am the dishwasher. My husband helps, but the poor guy works over 9 hours a day, so I try to handle this stuff during the week. I have learned if the dishes are not done by 8:00 pm, they will not get done until the next morning. Bedtime comes early when it’s winter and you are growing a human. So let’s keep dinner simple tonight, shall we?
However, now I am craving some kind of asian food. I am going to be practical, and use what I already have at home in the name of economy and also, because it is currently four degrees outside. When I am examining what about the broth bowl I am craving, its mostly the noodles and the egg portion. A stir fry over rice noodles should satisfy this craving, and I can make it colorful and pretty and top it with an egg for extra protein! The good thing about stir fry is that you can use whatever meat or veggies you have around. This would be just as delicious with broccoli or even brussels sprouts or whatever you want!
Easy Week night Stir-Fry
Here’s what you’ll need:
Sesame oil for sautéing or olive if you don’t have sesame
1 chicken breast, cut into short strips
1/2 zucchini, quartered
1/2 yellow summer squash, quartered
2 carrots, peeled and cut into short spears
1 green pepper, cut into short strips
a handful of frozen spinach
1/2 an onion, diced
1 garlic clove, diced
Light soy sauce
1 tspn Powdered ginger, plus a little extra
A few shakes of hot red pepper flakes
1 package of rice noodles
By the way- I am kicking myself for running out of chili garlic sauce. About a tablespoon would be lovely in this dish if you happen to have it and like the spice!
First, cut up all of your veggies, and sauté them in sesame oil over medium heat. I like to use my wok, but any large pan will do. Once the veggies begin to soften a bit, add a few drizzles of light soy sauce, and about 1 teaspoon of powdered ginger to season the veggies. Add a few shakes of hot red pepper flakes according to taste. We like things pretty spicy at our house.
I ended up sautéing the chicken separately because the veggies took up so much space. I removed the cooked veggies from the wok once they were soft and added the chicken. I seasoned it the same way- just used less- a drizzle of soy sauce, a few shakes of ginger and red pepper flakes. The chicken only took a few minutes to cook because the pieces were so small.
I prepared the rice noodles according to the directions on the package. In this case, the package said to soak the noodles in very hot water for 10 minutes, and then strain them. Once the noodles were done, I mixed the noodles, chicken and veggies in a big bowl. Tonight, when I serve this, I’ll probably drizzle it with a touch more soy sauce, and top mine with a poached egg! Don’t worry, it will be cooked all the way through for the sake of tiny baby!
I hope you give this stir fry a try some night! Has anyone tried to make those trendy broth bowls?