And so it begins! On Saturday, four hours later than anticipated because cleaning our condo and figuring out the puzzle of fitting our stuff into our small car took for-ev-er, we arrived at our first stop in Southwest Harbor, Maine. The last few days have been on the foggy and chilly side, with fleeting moments of sunshine that make us all the more grateful for the warmth and the views. We’ll be sharing more details, highs, and lows (not many!) in our road trip post later this week, so for now let’s talk food.
I’m thinking I’ll separate out the recipes from the travel a bit, with one post for each every week, assuming we’re not off the grid and without internet. If you’re here for the food, you’ll still see a weekly recipe, if you’re here for the road trip/life-y updates, there will be a post for that too. If you’re here for the food AND the travel, well, we’re especially flattered. Regardless, thank you for reading, commenting, and making this whole blog thing so rewarding!
Meal prep has, understandably, taken a bit of a backseat to getting out and exploring. We’re mostly focused on fuel that’s quick and portable, so there have been lots of protein shakes and bars, canned beans, and throw-together soups. We’ve not eaten out at all since we left, and I know it’s only been a few days, but I still feel good about that. It’s better not only for our bank account, but also for our waistlines and energy levels. That’s where these simple noodles come in.
After a speedy, strenuous hike around Valley Cove and Saint Sauveur Mountain, we were craving carbs big time. Something salty and a little sweet, garlicky and spicy…reminiscent of Chinese takeout minus the grease and unfortunate food coma that follows. These garlic sesame noodles, with only nine basic ingredients that can be found at most any grocery store (off the grid or in the city), really hit the spot. They’re as simple as boiling water, cooking pasta, and slicing a few vegetables. And the flavor! You should be able to get eight servings out of this according to the pasta package, but we got more like five. In part because hiking makes you hangry, and also because just like Chinese takeout, you will crave one more bite, then another, and another. This recipe will be going on our weekly rotation.
- 1 pound brown rice spaghetti (or vermicelli if you prefer thinner noodles), cooked in salted water
- 1½ tablespoons toasted sesame oil
- 1 cup sliced green onions, divided
- 7 medium cloves garlic, minced
- scant ½ teaspoon red chili pepper flakes (or to taste)
- ¼ cup low sodium soy sauce
- ¼ cup coconut sugar
- 2 tablespoons rice vinegar
- sesame seeds for garnish
- Heat a large pan over low-medium heat. Pour in the sesame oil and once warmed, stir in ¾ cup of the green onions, garlic, and red chili flakes. Cook until the garlic is a light golden brown and fragrant, stirring every so often so it doesn't burn. Add the soy sauce, coconut sugar, and rice vinegar and stir to combine. Add the prepared and drained noodles and toss to coat them in the sauce. Allow the noodles to cook for 1-2 minutes, or until they are heated through. Garnish with the remaining ¼ cup sliced green onions and a sprinkle of sesame seeds. Serve immediately.
P.S. Check out our new road trip page for info on why we’re dedicating the next year to exploring, our planned itinerary, and how we’ll be documenting our adventures. We’d love to hear your thoughts on what’s worth seeing and doing! xo Amanda