The Vow And Thai Inspired Chow Mein With Beef

Finally, went to see a movie last night. With a one year old at home, getting out of the house is an event you have to plan in advance. The movie of choice was The Vow and I did not expect a lot after reading not the most favourable review but I was pleasantly surprised. I have always liked Rachel, she is a Canadian after all, and the Notebook is one of my favourite movies. Channing Tatum seems to be catching up with Ryan Gosling (I wonder what he thinks of this movie) since he seems to be in every movie these days, busy guy. Of course, he shows off his well built chest a lot, and both of them make a too good looking couple, really, except for Angelina and Brad, how often does it happen in real life? The acting seems a bit awkward and not natural at first but we somehow grow to like the characters. I laughed a lot, I had a tear in my eye, really, the movie put me in a good mood. And it was not your regular love story. 

It is about life and how people around us affect us and determine who we are or who we become. It is about giving second chances and loving someone for who they are, not who we want them to be. Because this is the only way to truly love.

Or maybe it was last night's dinner that put me in a good mood, because it was better than ever. I made this dish before, but it never tasted so perfect. Maybe it is the combination of egg noodles, peanut butter, hot sauce and lime. I usually make it with rice, but with lots of coriander and limes on hand I decided to transform it into something resembling Pad Thai. Try it and you will not be disappointed! 

 

Thai Inspired Chow Mein With Beef

700g sirloin beef strips

125g extra firm tofu, cut in cubes

About 8 baby bok choy, cut in half 

2 cups snow peas

1 cup baby corn

chopped dry roasted peanuts

1 tablespoon chopped parsley 

1 tablespoon chopped cilantro 

olive oil

salt

freshly ground black pepper


1 package fresh egg noodles (about 600g)

Peanut Sauce

1 cup smooth or crunchy peanut butter 

4 tablespoons packed brown sugar 

6 tablespoons soy sauce 

2 garlic clove, minced

1 teaspoon toasted sesame oil 

5 dashes hot pepper sauce, or to taste 

1 cup warm water 

Start by preparing the peanut sauce:

Place peanut butter, brown sugar, soy sauce, garlic, sesame oil and hot pepper sauce in a small pot on the stove on low heat. Add the water gradually and whisk until desired consistency. Put aside.

In a nonstick skillet stir-fry beef strips in 2 tbsp. oil until no longer pink. In another nonstick skillet stir-fry tofu in 2 tsp. oil until crispy. Add bok choy to each skillet and cook until slightly wilted, about 2 minutes. Add snow peas and cook for 2 minutes or until crisp tender. I also like to use frozen Asian stir fry vegetable mix and use as much of it as you wish.

Cook the noodles according to the instructions on the package. Drain and return to the pot. Add the meat with the veggies as well as the peanut sauce. Also stir in a handful of fresh chopped cilantro. Season with salt and pepper.

Place in bowls and garnish with chopped peanuts, fresh parsley or cilantro or both. Serve with hot chili sauce, wedges of limes and soy sauce on the side. I love the crunch of the peanuts with the freshness of the cilantro, spicy chili and refreshing lime juice. It is an absolutely perfect combination!

Tonight is the big Oscar night and I am very happy and proud that a Polish movie has been nominated in the best Foreign Movie Category! Good Luck!

We will watch it with beef tacos and fresh salsa. I am making coriander carrot soup for work lunches, lime pie is baking in the oven and I also made granola bars for work snacks. These will be perfect at those critical hours when I am looking for chocolate or cookies :)

Recipes coming soon!

Have a great week everyone!