Confession: this is a clean out the fridge meal. You might even recognize an ingredient or two from one of my recent posts. Getting snowed in has it’s advantages, one of them being that you have some spare time to devote to creating some new blog recipes. The catch is that you have to get creative when you didn’t give your snowed-in status some forethought and make a beeline for the supermarket like everyone else. When it comes to using up odds and ends in the kitchen, Asian noodles are where it’s at. Stock up on some noodles and a few seasonings and you’ve got a delicious meal around every corner. I ended up searching around a bit, and stumbling upon this recipe for Shanghai noodles, which I could totally work with. Score. I had to make quite a few swaps to get this dish ready completely vegan, so I can’t claim total authenticity, but I can claim that it’s absolutely tasty. Also score because Chinese New Year is approaching, and noodles are considered a lucky thing to eat in celebration. Apparently red is lucky too, which I wasn’t even aware of when I snapped these photos. But cool, right? Apparently also, 2015 should have been a bad year for me, being born in the year of the goat (also known as the year of the sheep). I had no idea, but I’m glad I didn’t find out until today, when the year is almost over. Perhaps all my noodle eating has paid off. If you’re in need of more recipes to celebrate the forthcoming lunar new year, well, I’ll probably get a hankering and post at least one more before the big day. (I’ll take any excuse for some Chinese food.) If you need lots of recipes, be sure to check out last year’s collection of vegan Chinese deliciousness.
