I’ve kind of started a bit of a trend/addiction at my office. Okay maybe it’s a tad presumptuous to take credit for the trend. But I did kind of introduce everyone to it. I think. Maybe.
Here’s the story. We work in the middle of an industrial wasteland of good-food-desolation (a.k.a. Burger King and a buffet restaurant which serves who knows what). In fact, when I first was deciding if I should take this job I wrote up a pros/cons list. You see, I wasn’t totally ready to go back to work when I was offered this position. I’d gotten used to lazy summer days and cooking whenever I wanted and spending countless hours cuddling my animals. Why would I want to go back to work and leave all that at home? Oh right, to pay the bills! Sigh. In any case, rather hilariously one of the cons I listed was ‘lack of good lunch places nearby’. Yeah, I was grasping at straws for cons, I guess. Not surprisingly, it turns out I love the job (it’s all about the people!), by the way.
And fortunately, like an oasis in a desert there is a Vietnamese restaurant called Jasmine that’s really close by.
They are able to make some dishes that are gluten-free and vegan. My favorite is the Singapore Fried Noodles (asked for it without egg and gluten). It started with one lunch out with Levi when I ordered it. Then the next time my co-workers and I decided to order in lunch from Jasmine I ordered it. And the next time. And the time after that. Then some of my co-workers decided to order it for themselves.
There was one week that four days in a row someone from our company ordered lunch from Jasmine. The folks at Jasmine joked about it with us. We still consistently order from there, though we’ve never come close to that record four days in a row again. I should emphasize that it was during our first snow dump of the winter season. Like that’s some sort of excuse for our obscene addiction to noodle bowls and such.
Then I got to thinking … (dangerous I know) … I should try to make this at home.
Meanwhile, another friend who I met for lunch at Jasmine one day and got hooked on the Singapore Fried Noodles, texted me to tell me he was attempting to recreate the dish that night.
So then I got to thinking (again, dangerous) I really, really should try to make this at home.
I did. It was pretty darn tasty. There’s something about restaurant food that doesn’t always quite taste exactly the same when you recreate it at home. But that doesn’t mean it’s not as awesome. It’s really quite good.
(And here’s a little secret – this dish tastes super great fried up all crispy the next day!)
- 2 tablespoons grapeseed oil
- 1" piece of ginger, grated
- 4 cloves garlic, minced
- ½ onion, sliced into half moons
- ½ red bell pepper, seeded and sliced into strips
- ½ green bell pepper, seeded and sliced into strips
- 1 carrot, peeled and sliced into diagonal coins
- 1 stalk celery, sliced on the diagonal
- ½ cup bean sprouts
- 5 broccoli florets, cut in half
- 1 8 oz. package vermicelli rice noodles
- 2 tablespoons yellow curry powder
- ¼ teaspoon red chili flakes
- 1 tablespoon Bragg's or tamari or coconut aminos
- ½ cup coconut milk
- Prepare vermicelli rice noodles according to package instructions. Set aside.
- Heat grapeseed oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger and saute for 1 minute.
- Add the remaining vegetables and saute for 5 minutes until the onion begins to soften slightly.
- Add cooked rice noodles, curry powder, Bragg's, red pepper flakes and coconut milk.
- Toss gently with tongs to combine well.
- Serve hot.
I’ve tried other dishes at Jasmine by the way. They’re pretty good too. Oh and I forgot to mention how fast these guys get your food out to you. The first time Levi and I went there we had our steaming plates of food at our table within 10 minutes of sitting down.
Help I’m Alive – Single – Metric