I was having a slow day today so I thought I’d treat myself to a fresh lunch—not boring pasta or leftovers like usual.
I adapted this recipe. Here’s what I did:
Cooked 1/4 lb of egg noodles in boiling water. Melted 2 tbsp butter over moderate heat (if you’re healthier than me, you can probably get away with using less) and sauteed 1/4 cup of sliced yellow onions until they started to brown. Added 5 oz. sliced button mushrooms and sauteed until tender. Added 5 oz. thawed frozen peas, salt, pepper and red chili flakes to taste. Mixed with cooked egg noodles. Pigged out.