Better than Take-Out Noodles


Select & chop an array of vegetables:   In 2 bowls, divide them into 2 groups. Taste as you go so you can learn about cooking times. 

Hard Texture/ Slow Cooking: potatoes, zucchini, onions, leeks (LOVE leeks), shallots, broccoli, cauliflower, string beans, Brussels sprouts

Soft Texture/ Fast Cooking: garlic, mushrooms, quartered cherry tomatoes, herbs

Saute the slow cooking with 2-3 Tablespoons of oil on medium for 5 minutes. Stir as needed. Add a half cup of water. Cover for a couple minutes. Check. Cook until the hardest of the vegetables in the pan are a little more raw than the texture you prefer. Turn on high. Once the water is cooked off, return to medium and then fry in oil for 1 minute. 


Add the fast cooking vegetables, hand crushed Maldon salt flakes, (a tad less than you normally use,) & freshly ground pepper, (a tad more than you usually use.) Stir and cook 2 minutes. Sprinkle on & then stir in 2 teaspoons of curry powder. When the vegetables caramelize & turn golden, taste. Ready? You decide. Then pour over one can of organic coconut milk. Stir & warm on low. Taste & adjust flavors. You can stir in cooked rice noodles, quinoa, couscous, cooked beans, lentils or whatever you like. You can have on the table: cilantro, fresh lemon juice, avocado, chopped shallots, pickled onion, sliced radishes, cucumbers in vinegar dressing and whatever else you like to eat. 

Elaine PerlmanComment