Mike makes dinner

My husband and I differ in a lot of ways, and cooking is no exception. He loves the basics, whereas I always want to make old recipes more modern and healthy.

I will read a recipe and think "I can definitely use tofu instead of mayo" or "white flour? No way, I'm using wheat!" He will read a recipe and think "a little extra butter can't hurt." 

I love that we each have our own approach, and fortunately we both eagerly devour what the other cooked. The other night I got to document the process of Mike making dinner. Without looking at a recipe or measuring anything, he made his Thai-inspred noodle stir fry - a dish he invented and perfected.

There are not really quantities I can give with the list of ingredients. The beauty of this dish is that you can always adjust the seasoning, and make small changes each time you make it.  Mike's advice: when in doubt, add more fish sauce! (I know fish sauce is an acquired taste, so if you don't care for it, leave it out or find another condiment you like more)

Tofu-Noodle Stir-fry

3 dried thin egg-noodle nests, soaked and boiled according to package instructions

2 heads baby bok choy - separated into stems and leaves

a whole lot of chopped ginger and garlic

10 oz nigari tofu, cut into cubes

Sambal olek

Golden mountain sauce

Fish sauce

Sesame oil

Sesame seeds

Slice the bok choy stems and leave the leaves whole.

Set up all the ingredients you will use so they are within easy reach:

The condiment line-up:
Heat some canola and sesame oil in a large skillet.

Stir fry the garlic and ginger for a few minutes, then add the tofu cubes and cook until they are beginning to get brown and crispy.

Add the bok choy stems and stir fry for a minute or two, then stir in some sambal olek.  Stir well, then add the cooked noodles.

Stir fry a little more, and add fish sauce and golden mountain sauce.  At this point it is a lot easier to use tongs than a spatula.

Cook until the noodles are just slightly browning.

Add a little more fish sauce, then add the bok choy leaves and let them wilt.

Toss with tongs, then add sesame seeds.

Serve and delight in the fact that since your husband cooked dinner, YOU are responsible for the dishes.