Rush time noodle

Photo by Tailee See / Cultural Business Training

‘What should I eat for lunch today?

‘I only have half an hour for lunch before my next online lecture starts!’

Sometimes we really running out of ideas and time for just a proper lunch, with the situation now working and learning from home, choices of food become limited especially for those who loves eating in cafes and restaurants during lunch hours.

From the municipality I came from Penang, one of the tiny islands in Malaysia, I didn’t really have much problem about choices of food, because we have different types and choices of street food available 24/7. Namely like Chinese, Malay, Indian, Thai, Vietnam, Indonesian or even Western food.

Unlike in Finland, food choices are sometimes limited in certain municipalities, so does the choices of ingredients like tropical spices and herbs. With these challenging situations, I become more innovative and creative, at the same time very passionate into cooking. Since then I have created various easy cooking recipes to help students and busy friends to have decent healthy meals, even though they don’t know how to cook.

My friends always tell me that cooking is an art. To me cooking is both an art and science. As an art when it is about food display while serving, as science while in cooking, types of wok and pan use, temperature of the heat, types of ingredients and sauces used, at the same time how the sauces interact with the ingredients.....etc.

Well, for this recipe you don’t really need an excellent recipe from famous cook, all you need are ingredients that available in your kitchen cabinet, fridge and freezer to start cooking a quick, simple yet healthy meal. Let me introduce to you my very own innovative recipe.....RUSH TIME NOODLE! This easy vegan noodle only takes 15 mins.

You only need rice noodle, carrot, cabbage, mushroom, soya chunks(optional), fried shallots and some sauces for frying.

1 pc rice noodle soak in hot water to soften, strain out the water

1⁄2 carrot cut into strips

1 leave of cabbage cut into bite size

1 small mushroom cut into strips (can be shiitake or can mushroom)

5-8 pieces of soya chunks soak in warm water (can be replace with tofu cut into cubes) 1 clove of garlic minced

1-2 tbsp fried shallots (buy ready fried from store) For cooking sauce mix:

o 1 tbsp teriyaki sauce

o 1 tsp sweet soy sauce

o 1 tbsp soy sauce (according you taste) o Dash of sesame oil

o 1 tbsp olive oil

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To assemble your food

1. Mix teriyaki sauce, sweet soy sauce, soy sauce and sesame oil in a small bowl.

2. Heat up the pan to medium heat and add in olive oil.

3. Now, put the minced garlic into the pan and sauté for a bit.

4. Add in soya chunks, carrot strips and cabbage, sauté for 2-3 minutes.

5. Add in shiitake mushroom, sauté and mix.

6. Add in noodle and mixed sauce, continue to mix and sauté until the noodle are cooked. 7. Serve hot by sprinkle some ready fried shallots and enjoy!

Tips:

-this is a vegan version, for non-vegan, you can have your choices of adding in prawns or meat. -if you prefer a spicy version, some sriracha sauce can be added or fresh chillies.

Written by: Tailee See / Cultural Business Training