This is really quick and easy, and you'll pretty much always have the ingredients on hand. Unfortunately, all my measurements are wild guesses since it's something I just make. This makes 2-3 servings. I usually have chicken or shrimp with this but you can opt out of the meat.
1.5 tbsp brown sugar
3 tbsp soy sauce
2 cloves garlic
1/4-1/2 tsp grated ginger
Juice of 1/2 lime, plus another half lime on the side
1 egg
1 tsp sesame oil
handful peanuts
pinch black pepper
1 zucchini
4 mushrooms
cooked pieces of chicken or shrimp, if you want
5 baby carrots
1.5 serving rice noodles or spaghetti
1 tsp vegetable or canola oil
Green onion
1. While your pasta cooks, and the chicken/shrimp if you so choose, slice zucchini into half moons, slice mushrooms, grate baby carrots, (finely) grate ginger, scramble the egg in a small bowl, and mince garlic. Be sure to follow the directions on the package well if you're using rice noodles as to not over- or under-cook.
2. Remove your chicken or shrimp from the pan, put it aside with your noodles. Add canola oil to your pan on medium-low heat. After a couple minutes, add your shredded carrots, mushrooms, and zucchini. Once they're a little soft, add the ginger, garlic, and black pepper. Once you can start to smell the ginger and garlic cooking, add your your egg and do your best to scramble it so it doesn't just attach to the veggies even though some will.
3. Once the egg is cooked, add to the pan the sesame oil, lime juice, soy sauce, and brown sugar. Stir until well combined, add your chicken/shrimp to the pan, let it simmer for a minute while you quickly slice up the green onion and peanuts. Let it cook for about 3 minutes, stirring semi-often.
4. Add in the cooked noodles and combine. Add most of the peanuts to the mix and combine it all, mixing evenly.
5. Serve into bowls, top with green onions and leftover peanuts. Squeeze more lime juice on top if you like.
Enjoy!
