Today’s post is coming atcha from Ky, who is my cooking partner, bff, and friend since I was 11. She’s funny, innovative, and one of my best chickens. Enjoy!
I have a problem; I am obsessed with the Farmers’ Market. Every week I grab as much seasonal veg as I can possibly carry. I can’t even talk about heirloom tomatoes, its becoming a borderline hoarding situation.
This past Saturday Nikki and I went to the market, as we usually do. When I got home I realized that not only had I seriously overdone it but I still had a ton of veg leftover from last weekend.
Realizing that I needed more mouths to feed, and that some of the items needed to be cooked a.s.a.p., I promptly called Nikki and informed her that I was coming over that night and that we would be cooking everything from last week whether she was on board or not. Thankfully she was game.
What follows is a surprisingly delicious recipe born out of desperation.
This is what I had that needed to be cooked:
An eggplant, 2 peppers, a pound of green beans, half a box of mushrooms, a zucchini.
To that we added:
Onion, garlic, chicken, soy sauce. The only things we had to pick up were 14 oz rice noodles, and chili garlic paste (my new jam).
First we cubed up the chicken and browned it in a large skillet while we chopped every vegetable known to man.
Then we removed the chicken and added the onions, peppers and eggplant. We figured those took longer to cook.
Once they were softened, we basically added everything else on top of it and I tried to stir it around without getting vegetables all over Nikki’s kitchen.
While the veg was cooking (which took way longer than you might think, since there was so much of it) we softened the rice noodles according to the directions. For ours, you basically you just cover them with hot water and let them sit for 10 mins.
We also combined 2 or 3 spoonfulls of the chili garlic paste with soy sauce. (I have no idea how much soy sauce we used, maybe 1/3rd of a cup?)
We then poured the sauce over the veg, added the chicken back it and let it all hang out for a few minutes. We also sprinkled a few sesame seeds in for good measure.
We mixed the noodles with the monstrosity of a stir fry.
This was really good and made an actual ton of food, there was so much food left over it was ridiculous. it could probably feed 8-10 people. This can be scaled down for people who don’t have a seasonal vegetable problem and I suspect would be just as delicious. You could swap tofu for chicken, use far less noodles, use any veg you have on hand.
