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Homemade Pad See Ew

January 21, 2015

Although I love to cook, I would order take out every day if there weren’t harsh financial consequences.  This year, I promised myself that I would do a better job of planning meals so that I would feel less inclined to log into my Seamless account. Usually, my go-to takeout order is pad see ew with mock duck or chicken. So, with the hopes of saving some money, I decided to make a homemade version of this favorite dish.
This dish is not only super easy but comes together pretty quickly as well. And, the leftovers – oh, the leftovers. They are divine. After a night of sitting in the fridge, the thick noodles absorb even more of the sauce and the flavors intermingle. I’m a big fan of making this entire recipe just for myself and freezing it in single portion Ziplock bags. In the morning, when I’m thinking about what to have for dinner (as I always do), I can easily take a bag out of the freezer and thaw it in the fridge. By 7 PM, it’s thawed! Then, I can dump it in a bowl, pop it in the microwave, and have a delicious dinner ready in minutes.
Serves 4 (or 1-2 greedy people)
Recipe adapted from Recipe Tin Eats
8 oz. rice noodles
2 tbsp. sweet dark soy sauce
2 tbsp. soy sauce
2 tbsp. oyster sauce
1 tbsp. sugar
2 tsp. water
2 tsp. white vinegar
2 tbsp. vegetable oil
4 garlic cloves, minced
2 eggs
2 chicken breasts, very thinly sliced
5 cups Chinese broccoli, tightly packed

    1. Combine the sauces, sugar, water, and vinegar in a small bowl and set aside.
    2. Remove the stems of the Chinese broccoli and cut them in half length-wise.
    3. Prepare the noodles according to the packaged instructions.*
      Note: Before removing them from the water, test to make sure that they are properly cooked. My package told me to soak in boiling water for 2 minutes. But, after two minutes, they were still undercooked. To remedy the problem, I cooked them for an additional three or four minutes.

  1. Heat the oil in wok or large frying pan over medium-high heat.
  2. When the oil is hot, add minced garlic to pan. When the garlic is lightly brown and the oil becomes fragrant, add the Chinese broccoli and stems. Cook the broccoli for a minute. Then, place the broccoli toward the outer edges of pan, creating an empty circle in the middle of the pan.
  3. Add chicken to the center of the pan and cook.
  4. Move the chicken to the pan’s edges with the broccoli. Then, scramble the eggs in the center of the pan.
  5. When the eggs are scrambled, toss the broccoli, egg, and chicken so that they combine evenly.
  6. Add the cooked noodles to the broccoli, egg, chicken mixture and combine with sauce.
  7. Allow everything to cook together for additional two minutes.
*It tastes great out of the pan, but it’s 10x better the next day.

My Daily Makeup Routine

January 14, 2015

By no means do I consider myself a makeup guru. In fact, I’m the first to admit that with the exception of an occasional red lip, my make up routine has been the same for a number of years. I’ve swapped out products for better ones I’ve discovered, but I’ve always been a fan of the same look: glowy skin and strong, well-groomed brows. While I may not get points for being wildly original, the fact that I can easily do this in under five minutes is pretty handy.
Step 1: I start on a cleansed and moisturized face.

Step 2: I apply concealer under my eyes in the shape of an inverted triangle.
Step 3: Using my ring finger I blend out the concealer.

Step 4: I apply foundation by starting on my cheeks–where I apply the most coverage–and blending in small circular motions. The rest of my face does not need as much coverage, so I use the residual product left on the brush and apply it to my forehead, nose, upper lip and chin.