So today was a pretty big day at work. We had a potential new client for our Servicedesk and I was asked to join in to represent the actual Servicedesk. This wasn’t a very sale heavy meeting, but for me it was pretty intense. It’s just another part in all the new things I’ve been doing over the last few weeks, but I can’t really process everything yet.

I’m still in a ‘no-buying’-mode, I think I haven’t bought anything other than food over the last few weeks. Maybe a little backfire from all the money I’ve been spending during the move. I’m actually noticing this in the food I’m buying as well. The only thing that’s keeping me from cooking in bulk is the fact that I don’t mind eating the same food, but I don’t want my Mr. to do this. It’s not that I’m being the best girlfriend in the world right now 😛

This is something that can be cooked pretty easy. I mean, the noodles only took about 5 minutes, so making the sauce took most of the effort.

What do you need (2 servings)

  • 1 paksoi
  • 200 gr. of sugar snaps
  • 6 tablespoons of soy sauce
  • 1 tablespoon of agave
  • 100 ml of water
  • 1 red onion
  • 1/2 teaspoon of chilli powder
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon of garlic
  • noodles
  • cashews
  1. Roughly chop up the paksoi or use baby paksoi. Steam together with the sugar snaps.
  2. Cut the onion in really tiny pieces.
  3. Take a saucepan and place it on medium heat. Put in the soy sauce and add the onion. Add water and spices and stir to combine. If you want, you can add some cornflour to thicken the sauce.
  4. Cook noodles according to the package. Roast cashews in a hot pan.
  5. Transfer noodles to a bowl, spoon on some of the sauce, add vegetables and sprinkle some of the cashews on top.