I’ve been in a workout funk. It’s cold, it’s dark, and basically, I just want to eat all day and never gain weight. In fact, can I lose a few pounds? That would be fantastic.
After vacation, followed by Thanksgiving, I was so thankful for this month’s Cooking Light to land in my mailbox. I needed inspiration for meals. It’s sad and pathetic and just wrong when even Pinterest can’t inspire you. (P.S. leave me link to quick and yummy dinners, pretty please!) Pinterest has always been a sure bet. It’s where I found this recipe, in fact. And despite the fun name that you’re not-so-sure on how to pronounce, it’s DELICIOUS.
Mr. Prevention gobbled it down and then some. I was giving him the side eye because mama wants leftovers for lunch the next day, yo.
But seriously, what is it about this time of year? I have no desire to do anything other than sleep and eat sugar. It’s just wrong. I almost posted the most unattractive sweaty selfie on Instagram last night to prove that I mustered up enough energy and motivation to hop on the elliptical for 40 minutes…at 7:30pm. I do not want to be working out at 7:30pm. I want to be cuddled up on the couch watching Blood & Oil (oops, guilty pleasure).
But sometimes, you just gotta do it. Because really, you never regret a workout. Not ever.
What you do sometimes regret is not reading the directions to the recipe before you start cooking. Or you’re POSITIVE you have Arborio rice in the back of your pantry but when you go to add it to the bazillion onions you just sautéed, you find out you’re wrong (more on that another day). When the going gets tough, or the always-dark-outside December pre-holiday insanity is upon us, you need to know that dinner is not going to cause you grief. Nope. December dinners should be comforting and satisfying and quick. So when you’re finally catching up with your DVR, you’re not wondering where the leftover Thanksgiving pie disappeared to.
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp pure honey
- 4 Tbsp oyster sauce
- 1 Tbsp white vinegar
- 2 Tbsp sugar
- 14 oz wide-cut rice noodles
- 4 Tbsp canola oil
- 4 cloves garlic, chopped
- 1 lb raw shrimp, peeled and deveined
- ½ tsp black pepper
- 2 large eggs
- 4 oz raw baby spinach
- In a small bowl, whisk to combine all sauce ingredients; set aside.
- Cook rice noodles according to package instructions; drain and set aside.
- In a large wok, add oil over medium heat. Once hot, add the garlic. Stir constantly until fragrant, about 30 seconds. Add shrimp and season with the pepper. Cook for 3-5 minutes or until just pink; push shrimp to the edge of the wok.
- Crack eggs into the bottom of the wok and mix until "scrambled".
- Add cooked and drained rice noodles, as well as the prepared sauce to the wok. Gently toss to coat in sauce and heat through. Add spinach and cook until wilted. Serve immediately.