Squash Noodle Stir Fry

     This is dinner in a pinch. Ready in twenty minutes. One pot. Easy. Veggie stuffed. What more?

     Seriously, this is a quick dinner from scratch. Cut up some veggies, sauté, add noodles, cook, serve, enjoy!

     I always adored Korean chap chae. With tofu. Here, I switched things up a bit and used squash, eggplant, and zucchini, which are abundant right now. The noodles are golden bihon, but you can use any kind of noodles, or even angelhair pasta. Depending on what type of noodles you use, you may have to adjust the amount of liquid needed. Start with less and add more as it is absorbed. When the stir fry is ready, just season it as needed and serve it immediately while it is still warm.
     This squash noodle stir fry goes perfectly with a slice of bread or some seaweed chips. Simple and good!

Squash Noodle Stir Fry

Yields: 4 servings

Ingredients

1 large onion, chopped

4 cloves garlic, minced

1 1/2 c. diced zucchini (1 small)

1 1/2 c. diced Asian eggplant (1 large)

1 1/2 c. diced summer squash of choice

1 1/2 c. vegetable broth (or as specified on noodles)

1 sheet golden bihon (4 1/2 oz.) or 4 1/2 oz. other noodles

soy sauce, salt, and cayenne, to taste

sesame seeds, for sprinkling, optional
 

Instructions

1. Sauté onion and garlic till translucent. Add zuchinni, eggplant, and summer squash, and sauté about 5 min. or until eggplant has started turning brown.

2. Add broth and bihon, and simmer till broth has been absorbed and bihon is tender.

3. Stir to loosen bihon. Season with soy sauce, salt, and cayenne as needed.

4. Serve immediately while still warm. Sprinkle with sesame seeds before serving if desired.

 

Scripture of the Day

Proverbs 29:17

"Discipline your son, and he will give you rest;

he will give delight to your heart."