Here's a nice quick noodle dish I stumbled upon and modified from Budget Bytes. The ingredients are all pantry staples and it would work any number of vegetables you may have laying around, so it's perfect for last-mintute-nothing-to-eat-in-this-stupid-house moments. Most important, it contains eggs, so I made it for breakfast. Blam!
Until recently, we had a zero-for-two losing streak at growing broccoli. The first time we planted it in the fall of 2012, I didn't cover it with frost cloth and it froze. The second time, spring of 2013, it went straight to flower instead of making a head. In light of these spectacular failures, therefore, it makes me pleased as punch to declare that we have finally found a variety that fruited up nicely this winter and we'll plant a whole bunch of 'em this fall. Mark your calendar for this time next year, when they'll be ready. In the meantime, we're thoroughly enjoying the spoils from the experimental crop.
Did you know every part of a broccoli is edible? You can slice the stems (I would peel them if it was from a grocery store, but our lovely tender organic broccoli one day off the plant needs no such enhancement) and leaves and prepare them right along with the florets.
As written, this serves just one, so don't forget to scale up if necessary.
2 oz flat, wide rice noodles
1 small head of broccoli, cut into bite-sized chunks
1 tsp brown sugar
2 tsp soy sauce
2 tsp chili garlic sauce (I like this stuff but use whatever hot sauce you like)
1 fat scallion, thinly sliced
Cook the noodles according to the package directions. If the directions on your package are written entirely in Thai like mine, you may need to consult the Google. For these wide rice noodles, simply pour boiling water over them and let sit for about 10 minutes. Take a bite from time to time to make sure they don't overcook and turn to mush.
Heat a drizzle of olive oil in a large non-stick skillet and add the broccoli. Resist the urge to season it because the soy sauce will bring salt to the party, and you can always add more after you've tasted at that point. Toss the broccoli around for a couple minutes until browned in places and just cooked through. Scoot them to one side and crack the egg into the cleared space. Scramble it up with the broc.
Whisk together the brown sugar, soy sauce, and chili garlic sauce until the sugar has dissolved.
When the noodles are ready, add them to the pan with your egg and broccoli. Pour the sauce over and toss toss toss. Taste, adjust the seasoning with kosher salt and freshly ground black pepper (or more hot sauce) if necessary, and plate it up. Top with sliced scallions and a drizzle of sesame oil.