The clock is ticking as I head towards “recreating happiness” from a different angle. My husband and I are taking life by the horns and despite having 2 kids, a well paying job, and being generally considered “well established” for our mid-30’s, we’re chasing the dream.
Ever have that fantasy of saying, “screw it, let’s turn this whole life upside down. Do over! It’s a do-over everyone!”?
And we’re acting on it. Neither of us are risk-takers by nature yet here we are throwing much of our “security” away and aiming high.
Jim Carrey recently gave a commencement speech that’s being touted as one of the best. This 1-minute section sums up why we’re doing what we’re doing.
In essence: you can fail at doing something you don’t love so you might as well go big chasing something you do.
So here we are. I’m packing up the house. We move in less than 2 weeks. We bought a house, we’re laying down roots, all while “following the dream.” Both of us going back to school. I haven’t set foot in a college classroom for 13 years. 13. Wow. I am almost 12 years older than the average undergrad student at Purdue university. Purdue being where I went my freshman year back when I was 18 years old and where I’ll finally graduate in a few years when I’m 36 years old.
In our mid & upper-30’s we’ll start entirely new careers, at the bottom of course. And we cannot wait. We are so excited!! I have never been so excited for a pay cut in all my life.
Back to food since this is a food blog and all. I’m moving and need to use up everything! Thus this awesome noodle and vegetable, sort of asian dish was created. I think I could call it “asian fusion” and then it’d be trendy or something.
If you don’t love asian food, you might like this dish. It’s quite subtle. If you do love asian food go into it thinking “american-asian fusion” and you should be all good 🙂
- 14-oz frozen shelled edamame
- 3 cups sugar snap peas
- 1 red bell pepper
- 3 carrots
- 14-oz thai rice noodles (like these that I found at Walmart)
- handful fresh cilantro, chopped
- ¼ cup salted & roasted cashews, roughly chopped
- ¼ cup gluten free soy sauce
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- juice of 1 lime
- 1 tablespoon honey
- 1" fresh ginger, grated
- Fill a large pot with water and set on stove to boil.
- Prepare veggies: Peel carrots then use julienne slicer or peeler to slice the carrots. Slice the red pepper into small strips. If needed, de-string the sugar snap peas (quick video).
- Once water is boiling stir in edamame, sugar snap peas, and red pepper. Bring back to a boil and cook for 3 minutes. Remove from heat. Stir in thai noodles and carrots. Let sit 7-8 minutes, stirring occasionally, until noodles are the right texture. Drain in a very large strainer.
- Meanwhile in a small bowl whisk together all the sauce ingredients until combined.
- Once noodle mixture is drained toss in a large bowl with sauce, cilantro, and cashews. Best served warm but we found the cold leftovers to be wonderful for lunch the next day.
Recipe inspired by Cookie + Kate’s Sugar Snap Pea and Carrot Soba Noodles recipe.