When it comes to my schedule, I’m close to neurotic. I have various google calendars, color coded and sometimes, I feel like I’m planning out every second of my life.
What can I say, busy is better than bored, right? Hahaha.
In any case, I am the exact OPPOSITE when it comes to cooking and baking. I usually will decide what to make that day, depending on what I have on hand. I don’t really make a shopping list unless I’m planning to make something epic, with those non day-to-day ingredients.
This is where “fridge velcro” comes in.
I have a handful of these recipes, actually. The ones that require one main ingredient (usually starch) and then whatever else you have in your fridge, threatening to go bad on you.
And tonight, I stuck my head in the fridge and pulled out onions, eggs, mushrooms, carrots tomatoes and celery. Found some green onion in the freezer, and somen in the cabinet.
This is super easy, and only took a good 15 minutes to make.
Boil the noodles. Then chill them out on ice. Cold somen on hot nights = happiness.
The not-so-fun part. Pretending you’re an iron chef and going to town on the veggies. Chop them into bite size pieces.
Lazy Sara will crack an egg into the pan, throw in green onion, and scramble it with some chopsticks. Over achiever Sara will roll the egg into an omelet and slice it up.
For whatever reason, I was an over achiever this time around.
And then I made up for it by using store bought somen sauce instead of making my own. If you’re not a resident of lazy town like I am, here’s the quick and easy recipe for a yummy sauce:
1/4 cup canola oil
3 tablespoons rice or white vinegar
2 tablespoons toasted sesame seeds
2 tablespoons soy sauce
2 tablespoons sugar
l teaspoon salt
Mix together. Shake it up. It’s magically salty sweet.
The best thing about this is that there was enough to make lunch for a couple of days.
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