Summer Noodle Stir-Fry
This is cheap and healthy, and in spite of the dizzying array of vegetables included, somehow my kids still like it. Today this cost me $6 to make and it served four people with leftovers. Every time I make this I think I am going be smart and just throw together a huge batch of sauce to use next time (though I never do). You don't have to peel the bell peppers, but it makes it much easier to digest.
2-3 tablespoons bacon fat or light olive oil
1/2 pound of thinly sliced pork
1/2-1 onion, cut in half and then sliced thinly
1 red bell pepper, peeled and then sliced thinly
1 small zucchini cut into matchsticks
1 pound of yaki-soba noodles
1/4 cup thinly sliced basil
For the sauce:
3 tablespoons soy sauce
1 teaspoon mirin
1/2 teaspoon of sesame oil or just a big squirt
2 tablespoons sake
a few grinds of pepper
1/2 teaspoon of curry powder
Heat the bacon fat or oil in a wok. When it heats up, add the pork and fry it. When it's almost cooked through, add all the vegetables. I typically overcrowd my pan as you can see in the picture above, so it might take a while to cook the vegetables down. Make sure that the onion really cooks through so you don't end up with big horrible mouthfuls of sharp crunchy raw onion and zucchini. When the vegetables are soft, add in the noodles and pour the sauce over them. Use a pair of chopsticks to wiggle apart the noodles while the steam softens them and they become more pliable, stirring and mixing them into the vegetables. Taste a few noodles to make sure there's enough salt in the dish and make any adjustments you need to. Take it off the heat and mix the basil in.
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