...finishing vegetables still left in refrigerator!
Since we get our veggie box every Saturday, I try to finish every veggie we get a week before. It'd happened a lot in the past that I pilled old veggies with the new and forgot about the old ones until I eventually found them rotten. By finishing all veggie on Friday, I also force us to eat more vegetable. There also times that I am too excited and cook too much vegetables. That's not good either. So, my task is to keep our vegetable supply enough for a week. Today I still had a bunch of beet greens, 2 carrots, half bag of sugar snaps, a bunch of kale, a sheet of collard, an egg, and carrot greens. Hubby better not to know that I used the carrot greens. I'd been craving fried noodle since two days ago. Those assorted veggies were perfect for the noodle.
I was almost jumping in excitement when I found this noodle at Asian grocery store. Mie Atoom Bulan (yes, double "O"), is noodle brand that mom used to buy when I was little. It brought back memories about when mom used to order grocery by phone then the store sent box of ordered stuffs to our home. My friend's parent owned that family-owned store, so we often get extras, like toys or sample products. It also brought memories when my sisters & I had Hong Kong-stars fever. We just got shared parabolic antennas that enabled us to get channel from Malaysia and other Southeast Asia countries. 5.00 o'clock PM was when TV3, Malaysian television aired its an-hour-Hong-Kong TV series. I can't believe we almost always had noodle while watching those series then still had dinner after that... and we didn't get fat
Ingredients: 2 pack of noodle
15 medium size shrimps
10 clove of garlic, chopped (I used more, the more the better)
3 Tbs soy sauce
3 Tbs oyster sauce
Sweet soy sauce as desired
Cook noodle in boiling water until 3/4 cooked. Toss the water, mix with 2 Tbs vegetable oil to prevent sticking. Coat lightly with sweet soy sauce. I found this is very helpful to ease the final mixing.
Heat oil in wok add garlic, eggs and shrimps. Stir fry until shrimps are cooked and the eggs are lightly set. Add vegetables, add hard vegetables first (if any) then the soft ones. Add soy sauces, oyster sauce, cumin, coriander, salt, and pepper. Stir-fry until vegetables are lightly soft. Add noodle gradually while mixing. Combined well. Do this last step as fast as possible because you don't want the veggies to get soggy. Garnish with pickled cucumber (acar) and fried shallots. Eat it with chili paste (sambal) if desired.