It's been a rollercoaster of emotions since we last spoke. But I talked it out and went shopping yesterday for new sweaters to wear to work. I got three new sweaters, in khaki, coral and turqouise (or maybe it was mint green, I can't remember). I also got a new pencil skirt in baby blue, for a grand total of $82.67 for all four items. I think that was a good deal. I also bought some fabric in a beautiful mint green for only $1.87 (while the sales lady did a horrible job of convincing me that the $8.99 per yard was the better choice.
I actually made a pencil skirt out of the fabric. I use the term actually, because I haven't touched my sewing machine or had much desire to do so in weeks. I'm trying to get back into sewing again, but it's gonna have to happen gradually. The skirt looks great, because pencil skirts have to be the easiest clothing item in the world to make. I'll share the photos with you when I wear it.
But wait, that's not all! (Don't you feel like you're in a commercial for the latest trendy item)? As I was leaving the fabric store, I got a craving for stir fry noodles. Considering I had just bought sweaters and fabric, I decided it was best to make this dish myself and save some money. I did a budget friendly version using regular spaghetti because let's face it, who actually has soba noodles just sitting around this house? I didn't have all of the ingredients needed to make a true, authentic stir fry, but this satisfied my craving. There's even leftovers for lunch today. Forgive me if I'm a little off with the measurements. So if you're craving stir fry, but want to do your wallet a favour, try this recipe. It takes about the same amount of time as if you were waiting inside a Chinese restaurant and is better for you. So leave the MSG and let's wok n roll! (I can't believe I just said that).
VEGAN STIR FRY NOODLES
4 oz Thin Spaghetti (it cooks faster, but use whatever you have)
½ cup frozen mixed vegetables
¼ cup chopped mushrooms
¼ cup chopped extra firm tofu
¼ cup soy sauce
¼ cup honey
1 teaspoon nutmeg
2 tablespoons diced green onions
a pinch of ginger
Bring a pot of water to boil, then add spaghetti and mixed vegetables and let boil until spaghetti is tender.
Meanwhile, in your greased skillet, combine mushrooms, green onions, tofu, soy sauce, honey, nutmeg and ginger, and sautee on low heat, about ten minutes. Turn off the heat once the mushrooms and tofu have fully marinated before it starts to burn.
Once the spaghetti and vegetables are done, add to the skillet, and mix until well combined.
Serve in your favourite dish and enjoy!