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Oh my goodness…I am ashamed of myself for how long it’s been since I last posted.  All I can say is life.  Life has taken over my free time, and my cooking. The home cooked meals in this house had gone from 5 or 6 times a week, down to about 1 or 2.  My poor fiance. I don’t think he can even look at one more sandwich.

Well I am back, and I am going to try to not be so neglectful of this blog, my fiance, or food.  When I went to the grocery store I saw stir fry noodles on an end cap that were on sale for $2.  I have never made a stir fry before.  I didn’t even know how really.  I had a general idea of what went into a stir fry but I had no recipes to follow.  This could either be really good…or really, really bad.  Luckily for us, it was delicious.

I wish I would have written down the exact measurements of what I used, but when I’m cooking something new for the first time, I just rely on my senses to get me through. I’m a taste-as-you-go type of cook. But I’ll try and give rough estimates.

Green Pepper Steak Stir Fry

2 packages stir fry noodles

2 green peppers, diced

2 tsps. minced garlic

1/4-1/3 cup soy sauce

2 eggs

salt and pepper

2 bunches of scallions, diced

1 package stir fry beef

olive oil

Sriracha hot sauce

In a large pasta pot, bring water to a boil.  Salt the water as you would pasta, and then dump both packages of noodles in.  Stir and cook for about 3 minutes (or per package instructions).  Drain and rinse with cold water.  Set aside.

Return the pasta pot to the stove and heat up a good drizzle of olive oil.  Add the green onions and season them with salt and pepper.  *Note: go easy on salting because we will be using soy sauce, unless you are using low sodium soy sauce* Cook peppers for 5 minutes over medium heat until softened.  Add the beef and 1/4 to 1/3 cup soy sauce.  Let this all cook together until the meat is cooked to your liking.  Continue stirring so the soy sauce doesn’t stick or burn.

Give the mixture a taste at this point.  Adjust salt and pepper according to taste, but remember to go light on salt, because we will be adding a little more soy once the noodles are added.

Remove the pot from the heat and the garlic add both eggs, scramble the eggs using the residual heat of the beef mixture.  Return pot to heat, and add the drained noodles.  Mix everything together until the noodles are heated through.  Add more soy sauce if desired.  I added another generous drizzle at this stage.  Add the scallions and toss.  Serve noodles hot, using chopsticks if desired.  Don’t forget to drizzle with Sriracha for a little spice.

I’m eating the left overs for breakfast.