A few weeks ago I was prescribed an antibiotic. I react really badly to antibiotics; I usually get nauseous and lose my appetite while I’m on them. While I was taking the medicine, I could only get myself to eat pasta and oatmeal. The week after, I started to regain my appetite, but was still only eating light soups etc. I found this recipe on New York Times when I was looking for something soothing to help me transition back to regular food. It was pretty easy. I think it would make a great weeknight recipe.
I added about 1.5 cups of broccoli along with the other veggies in the recipe, which seemed like the exact right amount. Because the noodles and gravy are made separately, you can keep them separate in the fridge and eat this as leftovers without the noodles going mushy. I used the wrong type of noodles though. The recipe calls for thick rice noodles. I used medium rice sticks. (the kind used for pad thai) They formed a mass when fried and were hard to pull apart immediately after cooking. As leftovers they were impossible to pull apart and I just had to chop them up. Next time I’d use a much wider noodle like shahe fen, chow fun, hor fun, or sen yai. You have to do a lot of stirring and scraping while frying the noodles to prevent them from sticking to the pan, but the flavor is great. I really liked the flavor of this dish. I thought it was just a tad too sweet. Next time I’d use 3/4 tsp sugar instead of 1 tsp. Make sure to be very careful to pour the egg very slowly. It’s easy to mess that part up. As you can see in the photo, I didn’t pour slowly enough and ended up with clumps of egg instead of strands.
Nimble Veggies 