Well, hello. I had no intention of disappearing after Thursday but it happened. And then yesterday Chris hijacked my computer for work after his had to take an emergency overnight trip to California. We did, however, take full advantage of him not having his work computer and went on an epic walk and planted our herbs. I even had to breakout the SPF for the first time of 2017 after my shoulders started showing signs of a little sunburn. All that to say – I’m here and thriving. I also have an awesome dinner recipe for you that can replace the takeout noodles you picked up last night.
Thai Beef and Basil Noodles with Shiitake Gravy comes together super fast so like any stir-fry, prep all your ingredients before you ever turn on the stove. Make sure to cook the ground beef over a medium-high heat so that it gets a little crispy on the outside. Thankfully rice noodles are hard to overcook – simply pour boiling water over them and allow them to soak until tender. If they get sticky, simply run more hot water over them. Easy peasy. Bok choy and shiitake mushrooms fill your bowl to the brim with vegetables and if you’re like me and love ‘shrooms, fill free to go a little heavy. In fact, we doubled the amount of mushrooms because we love them so much. The fantastic flavor comes from lots of fresh garlic and ginger along with oyster sauce, soy sauce (or tamari) and crushed red pepper flakes. Finally before serving and after you’ve taken the pot off the heat, add in lots and lots of fresh torn basil. I adored the freshness that the herb gave the whole bowl of noodles.
Chopsticks are totally optionally but they totally made eating much more fun. Seriously scrumptious and we felt as though we had been “transported to a hole-in-the-wall Thai restaurant in Manhattan” (direct quote from Big Guy).