Recently we had yum cha with some friends to celebrate Chinese New Year. It was Son and heir’s first bone fide attempt at using chop sticks and he did remarkably well. I mentioned to him that they would be easier to get the hang of if they wee child sized. Ever since, he has been periodically asking if we could produce some child sized chopsticks. Yesterday, Lil Miss and I made a special trip to the city and returned the proud owners of 2 pairs of child sized chopsticks. Much to the Ankle Biter’s annoyance, we had risotto last night. Very chop stick unfriendly. I promised that tonight would be chopstick food night.

Inspiration in the kitchen has been very much lacking of late but I forced some improvisation from  my beleaguered brain to come up with the following noodle dish.

Fish balls, noodles and stir fried vegetables.

seafood balls (made of leftover seafood burger mix and poached until cooked through)
Chinese noodles, cooked and drained
capsicum, thinly sliced
bok choy, sliced
rolled omelette (included as I had a little egg left from breakfast)
3 tablespoons plum sauce (leftover from last seasons bottling, time to use it up!)

  1. Heat a little rice bran oil in a wok or large frypan. Add vegetables, fish balls, omelette and plum sauce and stir fry for 2 minutes.
  2. Serve on top of noodles.