Of course I am super motivated by Rachel Ray and her quick 30 minute meals specially on busy days! So here it was, yesterday when we wanted to have a good and a quick meal. With all the ingredients in the refrigerator and the pantry I decide to make CHINESE for dinner! It is one of our favorite cuisine :) I am a big fan of noodles, whereas Shu likes fried rice. Our choices really differ :) So I went with both, fried rice and Schezwan style veggie noodles. I almost timed my self and from start to finish and it did take me 30 minutes to get the meal on the dinning table. Of course there is multitasking: hand and brain working together. Since the ingredients required for both the dishes are the same, it solves the trip back and forth to the refrigerator and the pantry.
So these are the ingredients I collect from the refrigerator and the pantry: bell pepper, green beans, ginger, garlic, vinegar, soya sauce, schezwan sauce, onion, noodles, rice.
First of all I wash 2 cups of rice, add 1 1/2 cup of water and microwave on high for 12 minutes. I do not want to overcook the rice. But want it Al Dante (To have a slight bite and finish cooking in the Wok with the veggies). When done, I fluff the rice and allow it to cool near my kitchen window :)
Next boil water on high in a big pot, season the water with salt and drop a pack on noodles to cook for 4-5 minutes. When done, strain and pour cold water to stop the cooking process.
While the rice is cooking: Heat the wok on slow flame, finely chop onions, bell pepper ginger and garlic. Keep a small plastic container or a small bag next to your chopping board to drop the trash in and save the trips to trash can. Clean up gets easy too!
Add 4 tbsp. of oil in the hot wok, increase the flame, add chopped ginger, garlic, onions, and bell pepper and stir fry. Reduce the flame.
Meanwhile, line up green beans on the chopping board. Get rid on the ends and roughly chop them. Stir-fry green beans for 4-5 minutes.
Chop cabbage and stir-fry for 2-3 minutes on high. Add salt, ajinomoto (optional), and vinegar.
I do not add soy sauce while cooking since it changes the color of rice. I always have the bottle of soy sauce on the dinner table and Shu likes to mix as much as he wants :)
Add cooked, fluffed rice and salt and mix well with veggies on high flame for 4-5 minutes or till done.
Transfer rice in a serving bowl, wipe clean the wok, and heat the wok to make veggie schezwan noodles.
While the wok is heating, slice onions, julienne bell pepper, shredded cabbage and finely chop ginger.
Add 3 tbsp. of oil to hot wok. Saute onions and ginger for 1-2 minutes.
Stir fry bell pepper and shredded cabbage for 2- 3 minutes on high.
Add 1 tbsp. of schezwan sauce and mix well.
Add salt, ajinomoto (optional), vinegar. soya sauce (I do not add it while cooking, instead serve it while dinning)
Add cooled noodles to the schezwan veggies. If noodles stick to each other, sprinkle some water to separate them easily.
Mix well, toss and turn the noodles to coat the sauce well.
Serve hot, spicy Shezwan noodles with Veggie fried Rice.
Enjoy a quick meal!