Who moved my wok?

Two best friends, one kitchen, endless possibilities.

Lemon-ginger deliciousness.

So much yummy greenery!

Ok, not our best name to date, I’ll admit, but this dish was delicious.  While it may look a little plain, trust me, these noodles are anything but boring or bland.  And what’s best is that while they have a distinctly Asian flavor, they aren’t our traditional Asian dish.  We used a minimal amount of soy sauce and really played up the other ingredients to give this dish a new and exciting kick that we needed to get away from our usual Chinese noodle dishes.

We cooked up this dish mainly to use up some bean sprouts we had bought the day before.  We love using bean sprouts but we often buy them and don’t use them before they go bad!  They seem to have a shelf life of only a day or so, so we knew we had to act fast.  To begin, we boiled some thick, flat noodles and set them aside as we prepared the rest of the food.  Then, we sauteed broccoli florets, chopped celery and baby bok choy together with a drop of oil and a splash of soy sauce.  While this cooked, Elizabeth mixed up the sauce for the noodles.

Just added the bean sprouts.

Depending on the amount of food you’re preparing, you may need to double or triple (or quadruple) this recipe, but here are the general ratios: 2 tablespoons of soy sauce, 1 tablespoon of white vinegar and 1 tablespoon of cornstarch.  After your veggies are nearly done, throw the noodles in with them and pour the sauce over top.

Continue to cook these for a few more minutes.  Now for the special ingredients: sprinkle on an ample amount of ground ginger and squeeze one whole fresh lemon over the whole wok.  These two things changed the entire flavor of this dish and made it taste so fresh and yummy!  Once that’s all mixed together, throw in the bean sprouts for a minute or two, then feel free to serve!  We had ours with our favorite garlic green bean stir-fry.  Hope you enjoy!

It tastes way more exciting than it looks, I promise.

 

Advertisements

Single Post Navigation

5 thoughts on “Lemon-ginger deliciousness.

  1. Looks tasty, I’m going to give it a go, I like all the ingredients ‘cept I’ve never cooked bok choy before so this gives me a good reason to try it..thanx!
    oh and I think I’ll use freshly chopped ginger instead..

    • Hope you enjoy it! The bok choy is a nice change for us. We accidentally threw it in with the broccoli and were worried it would wilt too quickly, but it still worked just fine. And I’m sure the fresh ginger will be a great addition!

  2. A Tablespoon of Liz on said:

    This looks delicious! I never used to be big on ginger, but I’m definitly starting to like it more and more these days. I’ll have to try this!

    • Yay! I hope you enjoy this one. As always, you can add as much or as little as you want so you can experiment with how much you like. I personally love being the taste-tester of the kitchen while Elizabeth is cooking. 🙂

  3. ok I have all the ingredients! I’ll let you know how it turns out, fingers crossed!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: