California Farm Noodle Dinner

Name: California Farm Noodle Dinner
Total time: 1800 s
Yield: 2 people, 2 dinners
Cuisine: American
Ingredients: 1 cup rice noodles, precooked from 2 ounces of dry noodles; 2 fresh farm eggs, beaten, swirled in wok till solid, cut in strips; 1/4 cup white vegetable, chopped; 1/4 cup yellow vegetable, chopped; 1/4 cup green vegetable, chopped; 1/4 cup red vegetable, chopped; 1/4 cup black vegetable, chopped; 1 Tbs cooking oil; 1 Tbs soy sauce; 1 Pinch hot pepper sauce; 1 Pinch garlic

Hobby Horseman @HobbyHorseman

California, United States

A quick dinner dish made from white precooked rice noodles and the classic five vegetable colors: 1) white slivered onions or mushrooms, 2) green frozen peas or spinach or beans, 3) red tomato, sweet red pepper or carrots, 4) black beans or mushrooms, 5) yellow frozen corn or squash.
You can add and stirfry 1/2 cup precooked egg omelette, meat, precooked tofu, croutons, precooked fish or nuts for more protein. This fried noodle dish is called different names in different cooking regions, like bami, mie, lo mein, chinese spaghetti, ramen, udon.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 to 30 minutes

2 people, 2 dinners

1 cuprice noodles, precooked from 2 ounces of dry noodles
California Farm Fresh Egg Rice Noodles
2fresh farm eggs, beaten, swirled in wok till solid, cut in strips
California Farm Tamagoyaki Eggroll Breakfast
1/4 cupwhite vegetable, chopped
1/4 cupyellow vegetable, chopped
1/4 cupgreen vegetable, chopped
1/4 cupred vegetable, chopped
1/4 cupblack vegetable, chopped
1 Tbscooking oil
1 Tbssoy sauce
1 Pinchhot pepper sauce
California Farm Hot Red Pepper Sauces: Sambals
1 Pinchgarlic
Equipment: wok
Cost: noodles 5 cents, 2 eggs 40 cents, vegetables, 20 cents, oil, pepper 5 cents, 35 cent dinner

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Steps

15 to 30 minutes

1

Precook rice noodles, they stay fresh for a few weeks in the fridge. 2 ounces dry rice noodles make one cup. Bring water to boil in wok, stir in rice noodles so they dont stick, boil till soft, taste, finish boiling till noodles are to your liking. Rinse with cold water. Pack in one cup portions in fridge in plastic wrap or reuseable bags.
2

Precook a cup of dry black beans, they only take an hour if you add 1/2 Tsp of baking soda and 1/2 Tsp of seasalt. Makes 3 cups of beans, stay fresh for a week in the fridge. Boil 4 cups water with salt and soda, add beans, bring back to boil, simmer an hour with lid on, done. Save the bean water to cook with.
3

Glaze half the slivered onions in wok in cooking oil with peppersauce and garlic, low heat, few minutes. Add beaten eggs, swirl around till solid. Cut in strips, set aside.
4

Add the rest of the onions with the noodles, stirfry till fragrant, set aside.
5

Stirfry vegetables,sprinkle soy sauce over, stir fry one more minute.
6

Add beans, noodles, egg strips and any other protein, like canadian bacon, stirfry till warm.
7

Serve with pickled ginger, onions or cucumbers, to offset the pepper flavor of the noodle dinner. Enjoy.

Linked Recipes

California Farm Fresh Egg Rice Noodles

California Farm Tamagoyaki Eggroll Breakfast

California Farm Hot Red Pepper Sauces: Sambals

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 20, 2024 07:06

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.