Last weekend our town’s gardening club had it’s first ever tomato contest. While it wasn’t quite the turn out that was envisioned, it was still fun to get together with like minded people that love their tomatoes.
Plus I won 3rd in the heirloom competition with a tiny Porter. It was fun & I won a gift card to our local burger joint.
Aside from the tomato contest, our current gardening club president Mr. May gifted me with some “noodle beans” that are more like a green bean but look like a super long black eye pea strand (a foot or so long). They are beautiful with their deep purple & light green contrasting colors. He recommended using them in stir fry. Hence, this recipe was born.
I don’t know what the real name is for a noodle bean, so feel free to let me know in the comments if you think you know. I hope you enjoy this recipe as much as my family did & thank you Mr. May for the noodle beans!
Noodle Bean Stir-Fry
What you’ll need:
- 2 cups of cooked rice, your choice of kind & cooked to your liking
- 2 small squash, chopped/cubed
- 1 small onion finely chopped or 1/4 cup onion flakes
- 2 handfuls of noodle beans, cut into 2 inch pieces
- approx. 5 cloves of garlic, pressed. Less or more for your liking
- 1/2 stick of real butter
- 1/4 cup of soy sauce or tamari
- 2 eggs (preferably pastured)
Put all your squash, onion, garlic, noodle beans, butter & soy sauce into a pan & cook on medium heat with lid on stirring occasionally for 20-5 minutes. Once your veggies are cooked to your liking (softened, but still has a slight crunch is our favorite), move all the veggies from the center of the pan & crack to eggs in the middle to fry. Half way through their frying, mix them up into veggie mixture & place lid back on for another minute or two. By then the egg should be cooked & you can add your cooked rice in. Stir & serve!
(sorry about the crooked picture, but here’s the finished product)
Stir fry is easy & we almost always have left overs which is perfect for mid week lunches. Enjoy!