Today I have for you what I like to call one of my ‘no-recipe recipes’. These are a class of recipes that I often come up with at the spur of the moment – they have no reason, no inspiration. Just a bunch of ingredients thrown together in the hopes of creating something edible. While a few of such of my creations have turned out perfect to go into the trash, many of them have become a family favourite over the years and continue to make their appearances on my dinner table. Most of them are throw-it-all-into-one-pot-and-hope-for-the-best kinda meals, while others are quick assembly ones. But they each have one thing in common: a few starving mouths waiting to be fed.
I remember this one time when I tried cooking spaghetti with some leftover meatball curry, spaghetti bolognese a la Indian, which did not work out much to our liking. Nethier is combining paneer with green curry paste in hopes of creating a Thai-Indo fusion fried rice such a great idea. But I digress, a ravenous tummy = brains cells on holiday! But sometimes, the lack of time, energy and a frighteningly increasing hunger can create the most delicious meal.
Take today for example – I woke up with a strong will to bake. And bake I did! A bunch of sorry looking carrots found its way into my baking pan and turned into the most deliciously moist treat, a perfect pairing for my evening cup of coffee (but that’s a recipe for another day!). Then I slowly crossed off things on my to-do list one after the other. I was on a roll and nothing was going to stop me. Except, of course, my screaming stomach who knows nothing about keeping its cool when hungry. A quick glance at the clock confirmed that I was past my regular lunch time, and I had to act fast! So I did what I could – picked a bunched of that, chopped a few of those, boiled a pot of this, and stir-fried them all together. And might I add, as hideously simple as it sounds – it was a great meal. Or maybe that’s just my tummy talking!
GARLIC TOFU NOODLES
Prep time: 10 min | Cooking time: 20 min | Serves: 4
3 cups boiled egg noodles
1 large onion, finely sliced
1 cup diced extra-firm tofu
1 cup finely shredded cabbage
2 tbsp finely chopped garlic
1 tbsp Sambal Olek
2 tbsp light soya sauce
2 tbsp light cooking oil
salt, to taste
Heat oil in a deep non-stick wok and saute onions and garlic, till lightly browned and fragrant. Add in tofu and fry for a few minutes till crisp around the edges. By this time, the onions and garlic should be caramalized and very fragrant.
Add in the shredded cabbage and Sambal Olek, and stir-fry for a few minutes to combine well. Stir in noodles, sprinkle soya sauce, and stir fry to coat noodles well with the sauce and veggies. Season with salt and serve warm.