Full time employment and kids being off school for the summer really bites into the free time to blog I tells ya!
Okay, I’ve done an iteration on this one twice now. It tastes fresh, it’s light and has plenty of veggies and flavour.
Noodle bowl! On a plate!
There’s not a lot about that recipe I completely followed. I nixed the fish sauce (ewww) in favour of a splash of rice vinegar, I didn’t have chile garlic sauce, and I used rice noodles instead of whole wheat pasta. Sprouts aren’t fan favourites around here so those didn’t make it in, neither did fresh basil or cucumber.
I did however shred up some carrots, chop in some bok choy, some sweet peppers, and LOTS of green onion. A splash of lime juice went in the sauce, along with a couple scoops of peanut butter and about a half can of coconut milk. Probably too much Peanut Butter made it in looking back on it, one heaping spoonful would have sufficed. I sprinkled some red chili flakes on top for some heat. It worked pretty well overall.
Oh, I also used diced pork instead of chicken. It’s what I had kickin’ around at the time. And on the side? A couple chicken spring rolls from the freezer section at Costco. Everybody likes ’em, and I don’t think I’d have the patience to roll my own.
Overall what I learned from this recipe is that recipes…are sometimes flexible. It never hurts to scour the internet for some ideas on flavours and experiment in the kitchen. Go try something different, or tweak a favourite dish with your own spin. The more I cook, the more I’ve begun to learn which flavours blend and start taking some chances. I just need to remember what I did sometimes! Of course that is, in part, what this blog is designed for. Til next time!
Dad's Turn To Cook 