Some days I feel like I’m sleep walking through life. I’ve gone past the point of tired, to where I’m nearly numb to it. G must has something wrong with him. I’ve read up on what you’re “supposed” to do to help your baby or toddler sleep, and we have already been doing all of those things. He still wakes, usually 3-4 times a night. He’ll occasionally sleep through the night or only wake once, but those nights are few and far between. I’m losing all hope.
On a brighter note, we visited the Museum of London today. This has been one of my favourite museums that we’ve visited here. I’m fascinated by the black plague and the Great fire. It’s so sad that so many people died or there was so much destruction when today we have the knowledge and technology that those things wouldn’t have even been issues. I would love to go back to the museum another day without G, when I could read and learn more, rather than chase after him. Still enjoyed what I was able to see.
On to the food: Trent may be sick of this dish by now. I’ve made it nearly every week for the past six weeks (I think there was one week that I didn’t). I found a recipe that I based it off of from the Kitchn. Their recipe is for one and doesn’t have any vegetables it it. I like my veggies more than most, so, of course, I added loads.
I use buckwheat soba noodles. These have been the best that I’ve tried. I love their flavour, especially with sesame oil drizzled over top. I have found that it is best to boil only as much as you need at a time, usually one bundle per person (the noodles I get come bundled inside the package. 3 bundles per pack). Make as much sauce and veg as you like, those keep well for leftovers, then boil more noodles when you’re ready to eat the rest of it.
Soba Noodles - 1 bundle per person
1 Tbs salt
2 Tbs sesame oil
4-6 cloves garlic, minced
1 inch freshly grated ginger
4 Tbs soy sauce
Your favourite stir fry vegetables, chopped (I like edamame, broccoli, and grated carrots.)
1 tsp. red pepper flakes (can do less or omit if you don’t like heat.)
1 tsp. brown sugar (optional, I like the slight sweetness it adds)
1 egg per person
Fill a large pot with water, add the salt. Bring to a boil.
While the water heats, add the oil to a large pan, over high heat stir fry the veggies, garlic and ginger. Add the red pepper flakes and the brown sugar. Continue to cook until fork tender.
Cook noodles according to package instructions.
Option 1 for soft boiled eggs: When done, drain and reserve water to soft boil eggs (water will boil much quicker if you use the same water) Here is a great tutorial for soft boiling eggs. Plate noodles, top with sauce, veg, and egg.
Option 2 for fried eggs: If you’d rather, simply drain noodles, plate, top with veggies and sauce and then fry an egg in the same pan that you cooked the sauce and vegetables in.