Do you ever unlock memories buried deep in your brain unintentionally? And sometimes it feels like déjà vu? This happens to me all the time when I cook childhood foods. I think that’s why I find it so therapeutic. I get into a zone of reflection and internal dialogue as if I’m interacting with my younger self in past scenarios.
I coincidentally had all these ingredients in the fridge and something just clicked. I used to leave to school in an empty house and return to an empty house because my mom would be out from 3a-3p for work and sometimes afterward, she would have night classes or a second job to tend to. She always worked so hard to make us feel like we weren’t lacking and sometimes I saw it as a detriment to herself. My mom often meal prepped a Mì Xào similar to this during the week for me to heat up.
I made it for my daughter for the first time after picking her up from school last week. I had the luxury of sitting right next to her to see how much she enjoyed it. What a privilege it is to be given opportunities previous generations couldn’t experience all due to the sacrifices they made to liberate us from the same fate.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (6 Servings)
12 OZ DRY THIN EGG NOODLES
4 GARLIC CLOVES, MINCED
1 LARGE CARROT, SLICED IN THIN 1”X2” STRIPS
2 CELERY STALKS, SLICED DIAGONALLY
1.5 CUPS BROCCOLI FLORETS
8-10 BABY CORN
1/2 WHITE ONION, SLICED
1/4 HEAD OF CABBAGE, SLICED IN BITE SIZE PIECES
10-15 GREEN BEANS, FRENCH-CUT
8 OZ FRIED TOFU CUBES
4 TBSP VEGETABLE OIL
1/4 TSP PEPPER
MAGGI SEASONING
—Sauce
3 TBSP SOY SAUCE
3 TBSP OYSTER SAUCE
1 TBSP SUGAR
Instructions
Cook noodles according to instructions. Strain and rinse with cold water. Set aside.
Mix sauce ingredients and set aside.
Heat 1/2 oil in wok and bring to high heat. Add garlic, carrot, broccoli, corn and celery and toss for a minute. Add onion, cabbage and green beans and cook for another minute tossing occasionally. Add 1/2 sauce and tofu and cook for another couple minutes while tossing. Pour into a bowl and set aside.
Add remaining oil to wok and add noodles and remaining sauce. Toss for a couple minutes using chopsticks to make sure the noodles don’t stick together. Add in vegetables and pepper and toss together for a couple more minutes until combined.
Serve with Maggi Seasoning.