Stir Fries – Rebels Kitchen

Long Chive Asian Noodles

This is a bit of crazy idea I came up with. I love making a Asian stir fries with noodles! And I love chives. And one day when the chives in my Mom’s garden were at perfection, I hit on this simple recipe. The base of it is simply noodles, and chives. And a bit of spinach – because spinach is so good for you. I leave the chives mostly uncut, so that they can be almost noodle like themselves. : )

Stir fries are so easy to make, and if you use just a few ingredients rather than the whole fridge (like I often do), they are even easier!

I do not use proper Asian rice noodles, purely for the fact the I can’t find them at the store. And if I could, they would probably be such a silly price (for noodles) that I would have to take a loan to do my shopping. Truly the shops are pathetic here!

Long Chive Asian Noodles Recipe

I am fervently hoping for the day (in this place! i know this is old news in the rest of the world) where I can just order all of my groceries online. It will come, and the thought is so exciting. But for now…. sigh. The area where we live has experienced a sudden popularity, and what used to be just a summer holiday spot, which goes to sleep in all other times of the year, is turning into quite a busy place! I do not think that the store’s have quite caught onto this yet – because half the time they have run out of stock of a third of what is on the shopping list.

#foodblogging/recipedevelpmentnightmare

Long Chive Asian Noodles Recipe

But then I guess, I have to have something to complain about right. Otherwise I would have to complain about the beautiful lakes, and mountains and beaches! ; )

Before we get to the recipe, here is a quick rundown on how I make this dish. Just so you can see how easy it is!

I cook a pot of spaghetti to al dente. Drain and rinse. Heat a wok, add spaghetti, chives, spinach and flavorings, toss – serve. Yes please!

Again, got the Troll’s stamp of approval on this one. And he said that is was not just because of the spaghetti : p.

Long Chive Asian Noodles Recipe

Long Chive Asian Noodles

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Ingredients

1/2 packet spaghetti
6 cups of water
Pinch salt
2 tablespoons olive oil
2 cups whole chives
2 cup baby spinach
1/2 teaspoon of fish sauce
5-6 tablespoons of soya sauce
White pepper
2 tablespoons crushed garlic
1/4 cup sesame seeds
1 teaspoon powdered coriander
3 tablespoons apple cider vinegar

Instructions

First up, boil up a saucepan of water for the pasta. Add the pasta, oil and salt.
Simmer the spaghetti until it is al dente.
Pour the water out of the pot, and replace with cold.
Wash the spaghetti, and then drain it in a colander. Washing the spaghetti takes the surface / excess starch off of it, which will keep it from becoming sticky or mushy in the stirfry.
Top and tail you chives and chop your baby spinach roughly. You can even leave the spinach whole of you like,
Heat up a wok or large skillet with a generous amount of coconut oil.
Add the chives and spinach, and toss for a few moments.
Add the spaghetti and combine it with the chives and spinach.
Now add all of your flavorings.
Continue to toss for a few minutes until the chives and spinach is just right.
Feel free to add more soya sauce of it is not salty enough. I have not included an amount for the white pepper, as I like to make it quite spicy – but not everyone wants such a peppery noodle. So just go slowly and adjust until you like the spiciness.
Serve immediately.

This makes quite a lot of stir fry. Stir fry leftovers I find are not usually that great, even warmed up. If you do have any leftovers and are not sure what to do with them – you can try making my for lunch! Or supper. It is so quick and fun to make.

Notes

I have not had any mushrooms for some time as we have been waiting for rain to make the mushrooms pop up in the horse field, but if you have some mushrooms I think they would make a great addition to this stir fry!

May 24, 2017 0 comment

Fast Healthy Meals Gluten Free Stir Fries Vegan ♥ Dishes

Wild Rice, Za’atar, Lentil & Rocket Stir Fry

written by Daniela Klein

Aren’t stir frys just the best?? To my mind stir fries and soups are the easiest dishes to pack with nutrition and flavor.

Now this stir fry recipe I particulary love because of the za’atar! Wild rice, herbs and lentils are all awesome as well – but za’atar! ahhhh.

Za’atar is a moroccan spice which contains herbs, sesame seeds, sumac and loads of flavor! It brings a savory smokyyy taste.

Wild Rice, Zata and Lentil Stir Fry Recipe

The other ingredient that I am excited about is the rocket! I used it like spinach – as in I cooked it along with the other ingredients instead of adding in at the end – and it is good. Slightly spicy! However in the advent that you do not have any rocket to spare you can swop this out for the same amount of spinach.

Oh! And lastly, while it is savory and satisfying, it is also so quick and easy to make. There is one component that takes time, and that is the lentils. Because I cook a lot with lentils, I usually soak a whole packet overnight, cook them all the next day, use a little for what I am making that night – and freeze the rest.

If you are not a legume crazy person who just keep tubs of lentils in the freezer, then you will either have to put the lentils in to soak a couple hours beforehand (better even the day before), or cook them for up to an hour.

BUT! If none if this fits your time frame, you can also use canned lentils, or omit them completely. I really like what they add to the wild rice, but if you do not even really enjoy lentils (if so I am honoured that you are reading this recipe in spite!) you can of course just use more rice.

Meals like this just make me so happy to cook. Full of nutrients, flavor and practically fail safe. : )

Wild Rice, Zata and Lentil Stir Fry Recipe

Wild Rice, Za'atar, Lentil & Rocket Stir Fry

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Serves: 2

Ingredients

1 cup dry wild rice
3 cups of water
1 cup of brown lentils dry or 2 cups of lentils cooked
3 cups of water for lentils if using raw
1/2 cup olive oil - use less if you are interested in a low fat meal, but otherwise I recommend it
5 flat tablespoons za'atar
1 tablespoon extra sesame seeds
2 cups of chopped rocket / arugula
2 Chopper fresh red chillies
1 Chopped sprig of fresh chives
2 cloves crushed garlic
2 tablespoons apple cider vinegar
Salt to taste

Instructions

The first thing to do is soak and cook your lentils. The packet will probably have instructions, but what I usually do is soak for as long as possible, then cook in double the volume of water for about 15 -20 minutes. For this recipe you can undercook your lentils a little as they will cook further in the stirfry.
Next up put the rice on to boil. I do 1 cup of rice to 3 cups of water, and cook until the water has disappeared, about 20 minutes.
Now heat up a skillet or pan and add the olive oil, za’atar and extra sesame seeds. Stir around for a moment and then add the rice and lentils. (They should be about roughly equal in quantity, 2 cups cooked rice and 1 cups cooked lentils, but it does not have to be exact).
Also add in the garlic and red chilli, chopped rochet and apple cider vinegar.
Stir fry lightly all together for a few minutes.
Add additional salt is desired.
Serve topped with the fresh chives!

Notes

You can decrease the amount of olive oil if desired. I used 1/2 cup because both the lentils and the rice are 'dry' and the generous addition of olive oil serves to flavor up th the whole stirfry.

Pin it! : )

Za’atar, Lentil & Rocket Stir Fry Recipe

May 6, 2017 2 comments