“This country isn’t a melting pot. Think of this country as a stir fry. That’s what this country should be. A place where people are appreciated for who they are.” — Jane Elliott
I just love Chinese noodles, so we decided to try out a new recipe from Vegan Eats World by Terry Hope Romero, page 231: Takeout Stir-Fry Noodles with Mushrooms and Greens. This was easy to make and really satisfied my noodle cravings. It’s already fully loaded with shiitake mushrooms and bok choy, but we also added some Szechuan tofu to the noodles and served them alongside spicy, gingery Chinese-Style Eggplant in Garlic Sauce from The Vegan Slow Cooker by Kathy Hester, page 72. The vegetable gyoza were store-bought. I could eat like this every night… the only thing missing were the fortune cookies!
Noodle Fact: The earliest written record of noodles is from a book dated to the Eastern Han Dynasty period (25–220).