This month it’s been sports, sports, sports, sports, sports. The end of some sports, the continuation of others, and the beginning of more. It has had us in a bit of a tizzy, with not much time to rest between outings. But deep down in my gut I know all the flurry is worth the trouble.
This is the only time in their lives where they can play until their hearts are content. And if they do it now, when they’re my age they’ll want to move and jump and run. And they’ll be happier, and healthier, and I’ll get to worry less. . .I hope.
So here’s to bloody, blistered monkey bar hands.
And girls who love to play football.
To scholarly 5th graders who love the sport of Volleyball, so much that they’ll fling their bodies through the sand even though their intellect tells them it might not be a good idea.
And to little itty bitty knees that knock together as they climb the slide, in anticipation of the thrill of the whoosh! and the wind!
Long live play.
Long live fun.
Long live the game of sports.
– – – – – – – – – – – – – – – – – – – – – – –
It’s crazy how the things you know you should be doing in life can sometimes make you. . . .noodley.
Like wobbly brain – fried crazy noodleness.
I know my kids should be out playing after school. They should be in sports and having fun. But when I think about getting #1 here, #2 there, and #3 way over there, and then dinner, home, baths, homework. . . .you guessed it . . . . . .brain noodleness.
But it always works out.
WE ALWAYS GET THERE ON TIME. Or close to it.
The kids are doing what they want to do. What they need to do.
So I’ll guess we’ll continue, and hopefully my brains turn out to be as good as these Healthy Fried Noodles 🙂
Quick Cook Vegetarian Fried Noodles
You can make this faster than it will take you to get in the car and go buy take-out. I Promise!!! This makes quite a bit of noodles, but I doubt there will be any left over. It’s a definite favorite around my house.
3 – 6oz. Packages of Chow Mein Stir Fry Noodles
2 TB canola oil, plus more for drizzling
1 large Onion, diced (or 4 mini ones as pictured)
1 1/2 cups carrots, cut into strips
1 cup frozen peas, thawed
8 eggs, scrambled
Low Sodium Soy Sauce, to taste
Fish Sauce, to taste *
(Fish Sauce contains anchovies, so. . .if you add this the meal will no longer be vegetarian. Thanks Yvonne, my super lovely Vegetarian Friend who pointed this out my part time vegetarian self:)
1.) In a large pot or skillet heat 1 TB of oil on medium high heat. Add onion and carrots and cook for 5-8 minutes until soft and onions are translucent. At 5 minute mark, add the peas and cook for a few minutes longer. Remove vegetables from the skillet and set aside.
2.) Cook noodles according to package directions. (They usually cook in about 3 minutes!) Drain, drizzle with oil to help keep the noodles loose and set aside.
2.) Add remaining oil to the skillet, and heat to medium heat. Add raw scrambled eggs and cook through.
Add vegetables back to the skillet, and mix well. Quickly add the noodles and toss with the vegetables and eggs, making sure to stir and toss constantly so that the noodles don’t stick. Remove from heat, and season with Soy Sauce and Fish Sauce with a 1:2 ratio, respectively.
Serve! Tastes great hot, warm, or at room temp.