Making Time to Cook or Easy Stir Fry

When I was single I really tried to cook for myself. This isn't easy as most packaging is for two or more and it is so easy to be lazy. Or "no one cares except me" and I will eat whatever, a bowl of cereal often doing for dinner. This isn't how I wish to feed my partner, John or myself anymore. To be honest I felt guilty not treating myself by cooking and feeding myself healthy meals. I've been doing very well since July when I moved in and one became two. After making a few basic meals, I've decided to branch out and add some interest to our menu.

On the back of Green Giant's Valley Selections Japanese mix is a recipe for Thai noodles with Shrimp.

1/2 lb chow mein noodles or chunk soba noodles
(I used kamut spaghetti)
2 teaspoons of sesame oil (buy the sesame oil it is well worth it)
1/4 cup each less sodium soy sauce and reduced sodium chicken broth
(I used Bragg instead of soy sauce)
1 Tablespoon of light peanut butter
(I used raw organic almond butter)
2 teaspoon each of sugar and minced ginger
(I used 1 teaspoon of raw cane sugar)
1 teaspoon of canola oil
(I used olive oil)
2 cloves of garlic minced
1/4 - 1/2 teaspoon red chili pepper flakes
1 package of Green Giant Valley Selections Japanese Mix frozen vegetables
1 lb medium sized shrimp, peeled and deveined
(I used two steamed skinless boneless chicken breasts)
1/4 cup of chopped cilantro

Boil the spaghetti as per package directions. Drain well and toss with sesame oil.
While the noodles are cooking, in a small bowl whisk together soy sauce, chicken broth, nut butter, sugar and ginger. Heat oil in large non-stick skillet or wok. Stir in garlic and red pepper flakes. Cook 30 seconds. Stir in vegetables and cook and stir on medium-high heat 3 to 4 minutes Add meat. If using shrimp cook until shrimp turns pink. Stir in soy mixture and cook stirring constantly for 1 minute. Toss with noodles. Sprinkle with cilantro.

I added the noodles into the mixture and cooked it together for about 3 minutes to blend the flavours.