- 1 oz whole wheat vermicelli
- 3 oz boneless chicken breast, boiled
- 4 oz baby portabello mushrooms
- 1 bunch scallions
- 1 medium carrot, 1/2 cup shredded lettuce
- garlic, balsamic vinegar, soy sauce, teriyaki sauce
- 1 banana
The last time I had this Korean Noodle dish I was blown away. I read the recipe more carefully this time and realized that it's supposed to be more like a tossed salad over bean sprouts, but of course I just threw out the bean sprouts I had in the fridge (they were going brown). I tried to reconcile for that lack by tossing in the lettuce, but mostly I wanted this to be a warm pasta dish. I doubled the mushrooms, which I hope is okay, since they are nutritionally void.
I actually prepared two servings of this at once, intending for the second serving to be the tomorrow's dinner meal. I found it was just as easy to prepare two servings as one, so I think I'm going to start doubling up recipes to make things easier on myself.
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