Vivienne is taking her nap. Audrey just finished her piano and violin practice. I let her watch some TV while I write down the recipe used to make their lunch today.
OYSTER SAUCE NOODLES WITH GARDEN VEGETABLES
125g fresh egg noodles or wonton noodles
1 small broccoli or a few broccolinis, cut into bite size
1 small white stem bow choy
1 small carrots, sliced
1 celery stem, sliced
1/2 cup oyster sauce
1-2 pinches of salt
2 scallions, sliced thin
In a saucepan, combine oyster sauce, salt and scallions with 1/2 cup of water. Let the sauce simmer until it is reduced by half.
Bring a pot of water to a boil and add the noodles. When you're able to loosen the noodles, push the noodles to one side and add the vegetables to blanch.
Drain noodles + vegetables and toss in reduced sauce. Transfer to plate and serve.