Same Ingredients, Different Dishes, Redux

Fajita Noodles?! Well, sorta . . .

Fajita Noodles?! Well, sorta . . .

Fajita Tacos One Night, Asian Noodles the Next

Cooking smaller quantities means finding different uses for the same ingredients if you want to avoid eating the same dish over and over again. This time I repurposed the ingredients from deluxe fajita tacos the first night to use for some stir fry noodles. It went like this:

Fajita Tacos:

1/2 each green and red bell pepper, sliced

1/4 lb sliced mushrooms

1/4 red onion, sliced

salt, lime, chili powder, cumin to taste

cooked beans


sliced avocado


Heat a skillet very hot, and sear the veggies until done. Season to taste. Warm tortillas and fill with beans, veggie mix, top with salsa, avocado and hot sauce if desired. The beans could also be served as a side dish, as I did.

Fajita Stir Fry Noodles

1/2 green and red bell pepper sliced

1/4 red onion sliced

1/4 lb mushrooms

1 T minced fresh ginger

1-2 cloves minced garlic

pinch red pepper flakes

1 T soy sauce

cooked noodles of choice (I used soba)

Cook and drain noodles. Cook veggies with seasonings in a large pot or wok. Add noodles, toss, and heat through. Adjust seasoning and enjoy.


With a little advance planning, both dishes can be prepped at once. I used an 8 oz package of sliced mushrooms divided in half. All the veggies could be prepped with one half saved for the next meal.

About vegpedlr

Plant powered off-road triathlete
This entry was posted in Uncategorized and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s