A Tasty Treat

Most of you likely are going to be living in your parents’ home again until spring semester starts on January 11. Going back to living by your parents’ rules, schedules and views after being on your own for a semester can be stressful and taxing for both parties. How do you live side-by-side with your parents for the next six weeks in an atmosphere of affability and warmth? I am not an expert on the subject, but a couple of common-sense practices come to mind in order to foster a pleasant atmosphere while at home.

• Don’t wait for your parents to tell you what to do. Pull your weight in the family’s household chores without being asked. Everybody appreciates a nice gesture—vacuum the family room, clean a bathroom, empty dishwashers, fold dry clothes, etc.
• Show appreciation with words to both of your parents: “thank you,” “this is delicious,” “I like when you…,” etc.  We all need to be reassured, no matter how old we are.
• Surprise them with something you bought for them or cooked for them. A bouquet of fresh flowers, which you can get at your local supermarket, can say volumes. Another option: prepare lunch for them. Here is an inexpensive, easy, yet delicious Ramen noodle dish that only takes 30 minutes to make, and it can be vegetarian or non vegetarian. It serves 4 people:

Ingredients
    • Salt 
    • 4 (3-ounce) packages Ramen noodles, seasoning packs discarded
    • 2 bunches scallions (10 to 12 scallions), white and green parts separated and cut into 2-inch pieces
    • 2 to 3 tablespoons neutral oil, such as grapeseed, vegetable or canola
    • 10 ounces green beans, trimmed and halved diagonally
    • 1 (2-inch) piece ginger, peeled and julienned
    • White pepper
    • 1 tablespoon toasted white sesame seeds
    • Chili oil
Preparation
1. Prepare the noodles: Bring a large pot of salted water to a boil. Add the Ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.

2. Slice the white parts of your scallions lengthwise, in halves or quarters, depending on thickness, to make cooking faster.

3. Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside. Consider adding tofu and/or mushrooms if they are available in your mom’s fridge.

4. Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aroma, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.

5. Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chili oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chili oil.

Enjoy this recipe and the family warmth that will come from sharing it. Good luck in these final days of the semester. I will be sending one more Dean’s Corner message next week.