Sesame Egg Noodles with Stir Fried Vegetables

As I brought up Blogger on my screen to write this post, my mind went blank for a few seconds. I forgot what I was to write about. What dish had I photographed? What images had I edited? What exactly did we have for dinner the other night?

You see, I have been having many sleepless nights. I'm certainly not used to it. Maryam started sleeping through the night when she was a mere two months. I never knew what it was like to be up every few hours to nurse, change diapers, burp, rinse and repeat.

Hassan is different though. He certainly wakes more often and it's already taking its toll on me. I just haven't had the time to test recipes as I did previously and baking has taken a back seat. Nor for long though as I have had interesting flavour combinations I've been brainstorming in those late night feeding sessions. Pistachio and chocolate doughnuts, date and nut tea cakes, baklava ice cream sandwich anyone?

For now though, I hope I can entice you with our everyday meals. Like this quick stir fry. Organic egg noodles tossed in sesame oil and whatever vegetables you have on the side. Ready in less than ten minutes and eaten even faster. The perfect meal to prepare when time and energy isn't on your side.

As I quickly whipped this meal in the kitchen, Maryam made her own version of 'loodles' with playdough. We then stole a few quiet moments to have this simple lunch together. It was good- with plenty of crunch left in the vegetables. We sucked up the 'loodles' like vacuums.

I'm hoping to find some time this week to bring some of those baking ideas I've been dreaming about to reality this week. Soon I hope.

Sesame Egg Noodles with Stir Fried Vegetables

Ingredients:
200 grams organic egg noodles (or 3 servings)
1 tbs sunflower oil
1 clove garlic, crushed
1 tbs tomato ketchup
1 tbs sweet soya sauce
1/4 cup soya sauce
1 tsp black pepper powder
1 tsp chili flakes (optional)
Vegetables of choice slit into thin strips - I used half a carrot, half a green pepper and two spring onions (the bulb as well as the greens)
1 tbs sesame oil
Sesame seeds to garnish

Directions:
Cook noodles according to manufacturer's description. Drain and keep aside.

Heat oil in a wok and add crushed garlic. After 30 seconds or so, add all the ingredients except the vegetables and sesame oil. Let the sauce come to a boil and turn the heat off. Add the cooked noodles, sesame oil and vegetables and cover the wok for at least 10 minutes (the steam from within will soften the vegetables but still leave them with enough crunch). Toss and serve hot sprinkled with sesame seeds.

Serves 3.