Wednesday, January 16, 2013


Miles today: 0, rest day
Miles in 2013: 27.66 miles

I totally made up for the epic cauliflower fail of 2013! I started at the open fridge just long enough for my brain to put together some semblance of a meal. I was being lazy and contemplating how easy and quickly I could order take out. I'm a sucker for immediate gratification. Then I saw the left over saucy-sauce from the Thai shrimp quesadillas

(I swapped shrimp for chicken and they were amazeballs)
Which was sitting next to a huge head of napa cabbage. Hello thai noodle stir fry salad dish.

Warm Thai Noodle Salad

1/2 head napa cabbage
3 large carrots, shredded
3 portabella mushroom caps
1 large clove garlic, minced
1 tbs olive oil
1/2 box Soba noodles
3 tbs chopped fresh cilantro

Thai Sauce adapted from How Sweet It is: (I may or may not have a slight obsession with her cooking and photography)

1 c sweet chili sauce
1/2 c rice vinegar
1/2 c lite canned coconut milk
4 tbs brown sugar
4 garlic cloves, minced
2 tbs creamy peanut butter
1 inch fresh ginger, grated
1 tbs reduced sodium soy sauce
lime juice to taste (a couple tablespoons, I think...)

For sauce, mix all ingredients in a saucepan over medium heat. Whisk until ingredients are combined. Bring to a boil and let simmer and reduce for 3-5 minutes, 

Heat garlic and olive oil over medium heat in a large skillet until fragrant. Add mushrooms and cook for 3-5 minutes. Meanwhile, cook Soba noodles as directed. Add cabbage and carrots to mushrooms and allow to soften. Add noodles and sauce to skillet and top with cilantro. 

Boom. Quick, easy, yummy. Why can't the rest of my life be like this?