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Um, hi. Don’t really know where last week went. Do you? I lost it. And October. I mean, geez. We’re starting to talk about Thanksgiving menus and planning Christmas trips and it’s like, helllllooooo my brain is still in August. Minus the weather. The weather is solidly October and I approve. But the weather is not in my brain, and therefore my brain does not understand how it’s halfway through October. Will went on his first business trip last week, we seemed like it was lightyears away when he originally scheduled it. But it has now come and gone and he can check “going to Chicago” off his list. He leaves for Copenhagen in less than two weeks. What the what?!?! I literally can’t understand the speed at which days go by. I met Sally last week. It feels like a year ago. Is anyone else having this problem?!?!

It’s probably partially my fault since I likeDSC_0016 to book my time to 120%. After Will was gone for a quick three days last week, we spent Thursday night in Seattle celebrating a longtime friends’ birthday, Friday we crashed in bed by 9 (we’re old, yo), were up at 4:15AM on Saturday to watch Spurs v. Liverpool, then I scurried off to the Humane Society for a whirlwind shift of cleaning cages and food bowls nonstop because we went from having like 10 cats to 30 cats + an arsenal of ad-or-able kittens in a weeks time, then we bopped over to an open house for a totally charming little place (my new fascination – pretending to house hunt!), before gearing up to do the Black Cat 5-mile run sponsored by Metro Parks Tacoma at Point Defiance Park. At night. In the rain. It was actually fun (I say, as you roll your eyes). Then I spent Sunday morning volunteering at the zoo making pipe cleaner animals with 100+ kids rolling through to celebrate Zoo Boo weekend. Then kitchen time to prep for the week aaaaaand a 2-hour nap because even energized robots like me need to crash. At that pace, I think I know where October went…

Which makes it crazy that I’m just now DSC_0014sharing this recipe from our Labor Day camping trip! No, we haven’t had a chance to go camping since then so yes, this is the same camping trip as the last one I posted about. That’s right. Labor Day. Not Columbus Day aka last week. Labor Day aka last month! It’s a life goal to be more on top of my blogging but you can see why I slack sometimes, no? But despite my excuses, I still have managed to finally get around to post this (even with Oscar protesting me by sitting smack in the middle of my lap as I’m writing this from my outstretched arms with my computer teetering on my knees; it’s Oscar’s world, I just live in it). This was actually a great little recipe and even though I swear I’m not a *huge* stir-fry fan, this one did manage to float my boat. I don’t know if it was the camping or the new noodles, but I’ll give the noodles credit for changing my views on stir-fry. Try it at home or on the road and you’ll be guaranteed to enjoy!

Asian Stir Fry Noodles

 

Asian Noodle Camping Stir-Fry (serves 2)Asian Noodles - Camping
8. oz broccolini, chopped into bite-size pieces
1 cup carrots, shredded or julienned
A large handful snow peas, cut in halves
8 oz. prebaked, pre-marinated tofu, cubed
1 package Fresh Rice Noodles (from Trader Joe’s)
1 tbsp coconut oil
Sauce
Soy sauce
Rice vinegar
Toasted sesame oil
Sriracha
Sesame seeds

Before leaving your house, prepare veggies, coconut oil, and sauce in glass containers, like Mason jars. Remove tofu from packaging, cube and place in a Mason jar. To make sauce, use the basic ingredients listed above and adjust for personal flavor preference and spiciness.

Once camping, prepare as follows: Bring pan to a medium heat. Fill a separate pot with water and bring over high heat until it reaches a boil – once the water is boiling, add rice noodles and cook according to package directions, draining at the end.

Drop 1 tbsp coconut oil in the pre-heated pan and allow to melt. Add veggies and stir-fry for 3-5 minutes or until crisp-tender (this will vary based on your camping grill and preference). When veggies are almost done, add tofu and head through, about 1 or 2 minutes. Add noodles, stirring everything together until well-mixed. Pour over sauce, stirring to coat everything as evenly as possible. Once coated and everything seems warmed thoroughly, serve and enjoy!

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