RSBC Week 2: Don’t You Carrot (and Ginger) All About Your Body?
I’m going to go ahead and be grateful that my annual bout of the flu hit relatively early in the month, and that it appears to be relatively mild. A day or so of achy-ness, a mild fever, some coughing. (Little Miss is slightly worse off that I am, but not so badly off that she can’t continue in her paper-shredding, table-climbing ways.)
It does, unfortunately, mean that I missed a couple of days of running. Boo. My total mileage for the first half of the month: 73.6. And even though I’m more than half way to my 140.6 Ironman goal, I’m feeling a little behind. I also got a little bored with my normal running route and did this one day instead:
I may sound a little bit like an overachiever here, but I didn’t do all the cooking/baking I wanted to do. Yes, I did make a carrot/ginger dish for dinner this week. But I wanted to make some carrot-ginger muffins as well, and instead of doing that, I took 7 hours worth of naps in two days. Time well-spent, no doubt, but still. The carrot-ginger muffins didn’t get made. Yet. Maybe next week.
This dish is actually a quick-and-easy family favorite. Soba noodles. Sauce. Stir-fried veggies. Squish asked for seconds, and the next day when I served myself a bowl of leftovers, he and Little Miss begged for me to share and I ended up having to get myself something else for lunch because they didn’t leave any for me. :/
And all you do is cook your package of soba noodles according to package directions, and while that is happening make the sauce (from Eat Live Run) by blending these ingredients in your blender until smooth:
1/2 cup tahini
1/4 cup canola oil
about 1/2 cup hot water
1/4 cup sugar
1/4 cup rice vinegar
1/2 cup soy sauce
1/2 tsp red pepper flakes (optional)
2 tsp fresh minced ginger (I used at least a tablespoon
1 tsp minced garlic
When that is done and your noodles are drained and rinsed, heat some oil in a skillet. Peel and cut up some carrots and sugar snap peas (and/or any other vegetables you want) and toss them in the skillet (I added some chopped fresh ginger as well) and sprinkle with some salt. Cook until slightly tender — 5-7 minutes, probably. Then pile some noodles on your plate, top it with the veggies, and drizzle some sauce on top. You should have plenty of sauce left over to dip vegetables in or as a salad dressing for the next week or so. You’re welcome.
Don’t forget to send me your week 2 tragedies and triumphs! I’ll post them here, along with Christy’s week 3 cooking-combo challenge, next Monday.