Instead of a walk, how about a wok? COVID-19 2-meter Wok is a quarantine-inspired dish that will leave you longing for the days you could actually walk to get noodles!
This dish is easy to make with any kind of vegetables you may find. It has the basics like mushrooms, pepper and garlic, as well as soy sauce and sesame oil. This one adds rapini for some flair—actually, because it’s what I had.
Lay these vegetables down on a bed of rice noodles. It’s okay if they’re not socially distanced, but you need to be!
1 serving of rice noodles (ramen, etc.)
half a pepper
a handful of greens (these will shrink)
a handful of mushrooms
chopped carrots (I like mine julienne-shaped)
garlic (the more the better, to keep people away from you)
fat for frying (butter or some flavourless vegetable oil)
half a teaspoon of almond butter or peanut butter, crunchy
Put some water to boil so you can boil the noodles. Follow the instructions on the noodle package.
While you’re boiling water for the noodles, chop everything up.
Preheat a frying pan (or wok, if you have one) on low or medium. Once it’s hot (splash a bit of water and listen to the sizzle), add your butter (or animal-free fat). Add the garlic and all of the vegetables except for the greens. I like to put the greens on on top partway through the denser vegetables cook.
Splash some soy sauce on top, to taste. Also drizzle some sesame oil.
Once the veggies are done, turn off the heat and plate them.
In the remaining liquid, add more sesame oil and soy sauce. Add the peanut butter or almond butter and whisk everything together.
Once the noodles are done boiling, strain them and put them into the frying pan with the nut sauce. Mix them around.
Plate the noodles alongside the vegetables.