A super-easy recipe post this week. This is a pretty no-frills dinner (though easy to “frill up” if you so choose) but I was pretty proud of it, the product of one of those “what do I have in the fridge” kind of lazy nights. In fact, these are all ingredients I have on hand pretty much all the time, so it was really nice to accidentally discover a new recipe I could throw into the no-effort rotation.
What You’ll Need:
Yes — This was a no-measure recipe. Sorry! Have fun with it!
How You Do It:
Bring a pot of salted water to boil, and cook the angel hair according to package directions.
Meanwhile, heat the oil (probably about a tablespoon) in a large fry pan or wok over medium-high heat, 1-2 minutes.
Add about a clove of minced/grated garlic, a handful of chopped scallions (whites and greens), and a few dashes of ground ginger (more if you like extra spiciness), and sauté about 2 minutes, stirring so the garlic doesn’t burn.
Toss in carrots, peapods, or whatever veggies you choose, and sauté 3-4 minutes, until vegetables are slightly soft.
Add about a tablespoon of soy sauce, a small pinch of sugar, and the cooked, drained angel hair pasta. Sauté to coat noodles.
Add cashews and serve!
Everything here is easily substitutable — try it with whatever oil you have on hand, use rice noodles or orzo, etc. — so feel free to play around with ingredients and flavor, and let me know what else you have come up with!