The days before we’re going on vacation just seems so stressful. We have a hundred things we have to do to get ready and on top of that Noah still being under the weather had to see our pediatrician. I was worried about his stuffy nose and then today he refused to eat. It turned out he is the end of his cold and he’s teething at the same time.Poor little man is so miserable.
Finally he took a good nap so I got a lot of things done. I’m baking for my friend Jackie who is having a solstice celebration. So today I bakes rum cake and chocolate ginger bread cup cakes with a cranberry frosting. At the end of the day I was so tired and had a very nice ending when I got to cuddle with both kids at the same time while I was feeding Noah.
And operation empty out fridge and freezer continues and todays result of that was a noodle dish. It’s getting pretty low on vegetables so I probably will have to do some shopping before we leave but for today’s vegetables I used mushrooms, green onion, celery. Off course me and James like it spicy so we added Harissa paste to our broth.
3 cup undo noodles, cooked and drained
1 tbs canola oil
1/4 cup green onion, sliced thin
1/2 cup celery, diced
1/2 cup zucchini, diced
1 cup mushrooms, sliced
1 cup hot water
1 tbs yellow miso
1/2 tbs agave nectar
1 tbs mushroom stir fry sauce
1 tbs cornstarch mixed with 2 tbs water until it’s lump free
Harissa paste or red pepper flakes to taste (optional)
Salt to taste
Heat oil in a saucepan on medium heat and cook onions and mushrooms until mushrooms are lightly browned. Add celery and zucchini and cook for another 3 minutes. Pour in water, miso, agave nectar and stir fry sauce. bring to a simmer for 10 minutes. Add cornstarch and simmer for 1 minutes while stirring. Add harrisa and salt if so wish and toss with noodles to coat them with the sauce. .