Recipe time!

It's been a while since I posted something about what I make to eat, instead of where I go to eat. Think I'm going to start a 30 min meal series! and this will be post #1. YUP. Being in med school, free time is so limited, but I cook everyday (it's possible!). I tell myself, you can't just study giirl. How do I do it? I thank 1) the simplicity of asian cuisine and 2) my mom. She can whip out a 3 course meal in 30 min. That woman is superwoman. Eating at home is mega cheap, but you got to stay healthy. If you're in the same boat, I hope these dishes will be helpful to both your arteries and wallet :)

30 minute meal #1 - Beijing-style cold noodles

Stats:
Cost: $3 for serving of 2.
Prep time: 15-20 min (unless you are not familiar with the knife)
Cook time: none? unless you count boiling the noodles.


Ingredients:

• Bean noodles vermicelli (not rice noodles)
• Carrots - 1/2 of a big chunky one, or 2 long skinny ones
• 1  pickle cucumber (not pickleD)
• Bean sprouts, or celery, or both! Just to add a crunch. You don't need that much.
• 3 eggs
• "wood ears" fungus, optional. Soak just a handful in water for 30 min beforehand.

(forgot the eggs in the midst of phototaking!)

Sauce ingredients:

• 3 big spoonfuls of peanut butter (crunchy, smooth, up to you)
• Minced garlic - 3 cloves
• Minced green onion (1-2 stalks)
• Minced cilantro (small handful)
• Chili paste of your choice
• Soy sauce - 1/2 cup
• 1 Tbsp Sesame oil 
• 1 Tbsp Chinese vinegar (black, rice, it doesn't matter)
• Salt/sugar/pepper to taste

Directions:

1. Boil bean noodles in water for 10 min. When they're done (semi-transparent), drain them and submerge into ice cold water.
2. If you use wood ears, boil them for 3 min. 
3. Whisk the eggs and cook it on medium. You can fold it if you want, but a sheet is all you need.
4. Julienne (cut into thin strips) everything including the eggs, except the noodles. I would de-seed the cucumber as well. 
5. Heat up oil in a pan and add garlic and green onions. Cook until aromatic (about 1 min).
6. Add hot oil and company to the peanut butter. Stir until smooth and well-incorporated.
7. Add cilantro, soy sauce, sugar/salt/pepper, and soy sauce. Add 1 Tbsp sesame oil and Chinese vinegar. Add a spoon of chili paste of your choice. Stir stir stir.
8. Add a bit a water to dilute the sauce. Stir well.
9. In a big bowl, add drained noodles and all your veggies. Mix well and serve! 

I had the exact same dish in a Beijing-oriented restaurant back at home. It was a "signature" dish for $12. The photo-taking added some time -- didn't get to throw everything in a bowl just yet. But this turned out great and delicious. The peanut butter added a richness to the well-acquainted soy sauce. There was a mixture of textures from the soft noodles to the crunchy veggies. And the flavors! You get spicy, salty, sweet, and fresh all in one bite. Pow! (I am very happy about this dish.)