Why are people so wary of self-reflecting? I enjoy it .. it's not like I do it every second I get and look forward to it with longing, but if I find myself, say, on a 5.5 hour bus ride, with nothing but my iPod to accompany me, I let my mind wander.
And eventually, after thinking about how excited I am to bake again, speculating on my relationships with people, and still trying to get over the $14,000 on-campus apartments at BU, my mind turns to me. I don't know about everyone else, but I like seeing how much I have changed and the amount of experiences I've gone through for the past couple years. It makes me more appreciative.
I think people are afraid to admit things that are wrong with them, or to think about something that, despite being very true, they might not want to dwell on.
I don't know why I chose something so somber to talk about. Anyway, another thing people are hesitant to face (cooking-wise) is asian food. I know I am, but only for the reason that I usually don't have all the ingredients or desire to drive far to find a store and then buy all the ingredients only to use a teaspoon or tablespoon of each.
This dish involves none of that. The only cooking is that of vegetables for 5-10 minutes and boiling water for pasta. It makes enough for 2-3 people. The total cooking/prep time is under 30 minutes. There's also no need for extravagant ingredients - I live in an Indian household, and had all these ingredients on hand.
I even tell you how many soy sauce packets' worth of soy sauce you need. I got you. And now there is no excuse not to make this easy meal.
Sesame Ginger Noodles
adapted from here. There are 3 components - cook pasta, mix sauce ingredients, cook veggies. Estimated time - 15 - 20 minutes. Use pasta pot to cook veggies, to cut down on dishes.
- 8 oz. noodles, any kind (I used a combo of thin spaghetti and whole wheat spaghetti - Chinese noodles would be more authentic)
- 1 Tablespoon finely chopped ginger root
- 1 clove garlic, finely chopped
- 3 Tablespoons soy sauce (I found that this was equal to 3 soy sauce packets)
- 1.5 Tablespoons sesame seed oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey or brown sugar (I used brown sugar, but either works!)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 2 teaspoons canola oil
- 1 clove garlic, finely chopped
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 1 small - medium onion, sliced
- 1/2 bell pepper, sliced (to match the size of the onion slices)
- 2 Tablespoons orange juice
- some pickled carrots, sliced, optional
- Combine sauce ingredients, from ginger to black pepper. Let sit at least 15 mins.
- Cook noodles according to package. Drain, and set aside in a large bowl. Stir in sauce.
- While pasta is cooking: Heat oil in a pan.
- Add garlic and red pepper flakes to oil. Let saute one minute, then add onions.
- Add half the salt. Saute onions 4-5 minutes, till soft.
- Add bell pepper slices and remaining salt. Saute 3 - 4 mins.
- Add orange juice to deglaze any bits that may have stuck to the bottom of the pan. Cover and cook veggies a few more minutes.
- Turn off heat and let veggies cool slightly. Then add to the noodles.
- Add pickled carrots, if desired. Serve. It can be served equally well cold, too.