So, I concocted a new dish which is both easy to cook and yummy to eat. I haven’t written about food in awhile — heck I haven’t written about much of anything in a while, so here’s a new recipe for you. Charles, if you are still reading, you’ll LOVE this dish.
First get some noodles. I use soba noodles, but any noodle works fine, or rice even. Then pick up some meat, peppers, garlic, corn, rice wine vinegar, soy sauce, brown sugar, arrowroot, basil and napa. Grab your favorite single serving wok and oil the bad boy up with some peanut oil. Get that all hot and dangerous, and then press one clove of garlic into the oil. I got a new garlic press this weekend. It’s my newest Can’t Live Without It kitchen tool, but I digress. Chop up some meat into bite sized or smaller bits. Chuck the meat into the garlic and oil. Now take your peppers and grind em up in the mortar and pestal or chop em up if they are fresh. I use these strange little African red peppers. This would be the nuclear part of the mixture. Add the peppers to the wok and give everything a flippity flip or a stir.
While the meat, garlic, and peppers are cooking up all nice, chop up a couple leaves of napa. Chuck the napa, and corn into the wok and do the flippity flip again. Now, add a nice helping of basil to the mix, some soy sauce, and rice wine vinegar. Stir that around a bit. This would be the part where I add the soba noodles, about a 1/4 cup of brown sugar, and then about 1/4 cup of water to the mix and let everything get happy until the noodles are cooked. You will probably have a nice bit of liquid in the mix still. Crank the heat up, and drop in some arrowroot to thicken the sauce up. Once you have a good consistency for the sauce, plate and enjoy. Have a shot of cream on the side for when you are done. ;)
It’s a great breakfast, and leaves the house smelling like roasted garlic for the rest of the day. Your wife will no doubt enjoy the delicate aroma and thank you profusely.
