Fork U | The Triangle

Fork U

Unless I have a specific recipe or category of food in mind to cook, I’ll just buy a bunch of random things that appeal to me when I go grocery shopping. The produce might just look, smell or feel perfect to eat. The sauces might just sound interesting to taste. Sometimes I’m guilty of judging a book by its cover and buying food items based on their packaging.

This week I challenged myself not to have a specific meal in mind. I purchased food sporadically instead of sticking to a list with a particular goal.

I came home from co-op with very little time before my night class. I wanted to make a quick meal that involved little preparation but was delicious. I opened my fridge, looked at the produce and the sauces, and checked the cabinets for other food items. It’s actually a really hard task; when you review some sauces, you’ll think of something that sounds great but will be limited by the ingredients you have. I felt like I was on one of those kitchen game shows where they give the contestants random food items and say, “Make something.”

That’s how this week’s article was planned — or really, not planned.

Coconut green curry egg noodles with mushrooms, onions and edamame beans


1 cup egg noodles
¼ cup mushrooms
¼ cup chopped onions
¼ cup edamame beans
2 tablespoons Thai coconut powder
1 tablespoon flour
2 teaspoons green curry paste
½ teaspoon curry powder
¼ cup milk

In a saucepan, add the mushrooms and onions to a dash of heated olive oil at a medium-high setting. Cook until soft. Add the milk, coconut powder, curry powder and curry paste to the dish. To thicken the sauce a little bit, add a tablespoon of flour and whisk in the heated sauces. Cook until vegetables are cooked thoroughly.

Cook the egg noodles per the instructions on the packaging. Stir in the sauce and vegetables. Garnish with the cooked edamame beans and a dash of curry powder.