Stir Fried Veggies and an Early Summer Pot Pie

The Food NannyJune 21 & 22 2011

Meal 1: Pan Fried Udon with Stir Fried Vegetables and Tofu Satay

• Heat the satay in the oven or a toaster oven. A microwave might work too – I don’t have one…
• Remove the noodles and rinse them well in a colander until loose. Shake dry very well.
• Get a pan (nonstick is good) with some oil very hot and CAREFULLY add the noodles. It will spit like mad – so don’t be afraid! The noodles can sense your fear. You may need to do it in batches depending on your share size and pan size. You want the pan to stay hot; crowding it will cool it too much. Allow to cook about 2minutes without moving, then stir or flip with a toss of the pan. Cook 1-2 minutes more. Transfer to a serving plate and dress with soy sauce and sesame oil if you have it.
• Reheat the pan and add a little more oil. Quickly stir fry the veggies and serve atop the noodles. Serve all and enjoy!

Meal 2: Early Summer Vegetable Pot Pie with Crumble Topping, Multigrain Knots, and Blue Moon Mix

• Remove the crumble topping and reserve.
• Heat the pot pie at 350°for 15 minutes or until just bubbling. Stir; add the crumble and heat 3 minutes more. Serve.
• Warm the roll briefly in the oven. Dress and serve the salad.