Veggie Chow Mein

Here's a quick update on what Kyle and I have been up to this year 2013 so far:

• Kyle loves to ride his bike to work! Sometimes he complains that he doesn't have a car to drive and then he remembers how cool he looks when he rides his bike and that we only live less than 1 mile away.

• Kyle is busy busy busy acting as Elder Quorum's President and he is great great great at it!

• I am in the process of finishing up my Interior Design internship at Ethan Allen! Crossing my fingers that they have a job opportunity for me when I graduate as their Merchandise Interior Designer!

• I went to Dallas and spent the day with my ID class and we toured the World Trade Center and the Design Center. Very cool!

•  I just got called to be the Beehive Adviser and it has been super fun and a great learning experience for me!

• Kyle and I are trying to run more to get ready for the 4th of July Fun Run in Utah!! Can't wait!

Ok so now to the fun stuff!

Kyle's really been cracking down on our budget and challenging me to create bi-weekly meal plans which I might add is quite a challenge since there is STILL only TWO of us to feed, but Kyle loves leftovers so I guess I shouldn't complain about it.  Here are a few of the recipes that have been "winners" to our tastebuds.

VEGGIE CHOW MEIN 

• 6-8 ounces cooked chow mein noodles (Annie Chuys is best. I used her Buckwheat Soba Noodles)
• 1/2 cup sliced snow peas
• 1/2 cup diced carrots
• 1 cup shredded napa cabbage (or other Chinese cabbage)
• 1/4 cup thinly sliced red pepper
• 1/2 cup diced green onion
• 3/4 cup sliced mushrooms (shittake or any variety will work. I used Baby Bellas)
• 1 clove garlic, minced
• 1 tsp minced ginger
• 1/4 cup Nama Shoyu, soy sauce or tamari (gluten free variety if needed)
• 3 tbsp brown rice vinegar (I had regular rice vinegar so I used that)
• 2 tbsp toasted sesame oil, divided
• 1 tbsp coconut nectar (I used 1 TBSP of Stevia powder)

Preparation:

1. In a small bowl mix together the garlic, ginger, Nama Shoyu, vinegar, 1 tbsp oil and coconut nectar.  Stir well and set the sauce aside.
2. Heat 1 tbsp oil in a large sauté pan on high heat and add the chow mein noodles.  Pan fry the noodles until one side starts to get crispy.
3. Push the noodles to the side of the pan and add the vegetables.  Stir fry the vegetables for about 2-3 minutes.  Add the sauce, stir well and continue to cook for 1-2 more minutes.
4. Serve immediately and enjoy!