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:
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
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.