Use Your Noodle When Cookin’ Veggies!
Egg noodles with red peppers, onions, cabbage and carrots
Larger view here. Ok. I *think* I made pancit, a noodle dish from my mother country… but according to the wiki, I haven’t made anything like it. Maybe it’s so late, I don’t see it. I don’t really care anyway. Besides, I don’t really envision thousands of Filipino mothers and grandmothers scanning and correcting wikipedia entries this late at night – although that’s a pretty funny thought. LOL.
So. I boiled some thin Chinese egg noodles (I think that’s what they are) and strained the liquid and set aside in a bowl. I then quickly sliced and sauteed some cabbage, carrots, onions, garlic and red pepper slices in a bit of peanut oil and a touch of sesame oil for flavor. Combine the noodles and the veggies together and you’re done!
The differences that I see with my noodles and pancit is that I didn’t use any soy sauce or citrus to brighten the flavors… I didn’t want that. Before I moved to San Francisco, I assumed cooking Asian-styled (muussttt nnooottt usssseeee “Pan-Asian” category -yuck) food meant adding a few splashes of soy sauce. This is not the case. Soy sauce can sometimes overpower the flavors that you’re trying to achieve. This is always the case of lightly sauteed veggies. Soy sauce + delicate flavors = soy sauce. That’s BAD. I did however throw in a few pinches of Kosher salt and freshly cracked pepper into the mix. Gotta season your food people! Enough preaching, more benefits.
Besides the obvious health benefits of eating a vegetable heavy meal, you’ll learn how to really focus on how to cook your veg. Veggies don’t need to be completely cooked for 20 minutes until golden brown to taste good. Sometimes, just a light toss in really high heat and a lil’ bit of wilting / color will do. Also, always taste while you go – you eat most vegetables raw anyway. It won’t hurt you to try a piece of mushroom off the pan, right? Hee hee.
Eat your veggies, kaies?
KAIES! 
~Spec
September 11th, 2008 at 7:38 am
Hey there guy!
Looking good with that noodle stuff, but I thinks them noodles be rice of some sort. Normally egg noodles have a slighlty brownish color from the yolks. although I guess you could make the same noodles with egg whites only?
September 11th, 2008 at 8:19 am
I thought the noodles were egg cause the label reads: “Pate Oriental au Gout D’oeuf.” But it’s supposed to taste (gout) like eggs (oeuf). When I checked the bag later, it says it’s made with wheat and tapioca flour… WTF? Crazy.
You had me at noodle. You had me at noodle.
YOU COMPLETE ME DTRB!
~Spec
September 11th, 2008 at 6:55 pm
doood…you make veggie noodles AFTER i leave?! jeebus. i’m gonna look at this positively and assume my veggies ways had an effect on you.