How to Boil Water: Oriental Vegetables

Rob's gone this evening. Some Warrior Night with the Marines. They bond and just hang out and camp out, and do whatever else they do. All that means is I'm on my own, so that means I have to find myself and this growing baby something to eat. Instead of going the junk route, I decided to go ahead and actually make something. So I decided to make Oriental Vegetables, which I'm pretty fond of.

First I should say that this is actually Oriental Pork and Vegetables, but neither Rob nor I like pork so we skip the pork. And it's still pretty good. It's not exactly a single meal, so you can always add in the pork or combine it with some other Chinese meal that you love and you have a full meal. Me, I decided to just go with the vegetables this evening. 

Ingredients:

6 ounce rice stick noodles or two 3-ounce packages of ramen noodles (any favor), broken if desired - I go with the ramen noodles because they are super cheap and well, because I can find them in the grocery store. 

2 tablespoons toasted sesame oil or olive oil - I actually just just sesame oil which I find in the ethnic section in my grocery store.

1 16-ounce package frozen stir-fry vegetables

1/4 cup teriyaki sauce

2 tablespoons plum sauce

Directions:

If using ramen noodles, discard seasoning packet from the package. Prepare noodles as directed on package; drain. Set aside and keep warm. 

In a 12-inch skillet heat sesame oil over medium-high heat. Add vegetables; cook and stir for 4-6 minutes or until crisp-tender. - If you wanted to add the pork, you will cook the pork first. Wait until it's cooked up then add the vegetables in there. 

Stir in teriyaki sauce and plum sauce; heat through. Add noodles; toss to coat. 

Yum!