Farmer's Pasta

This dish is a wonderful vegetarian meal or side dish, and can be served hot or cold. Also reheats very well in the nuker.

1 lb. Bag of Frozen Veggies: Broccoli, Water Chestnuts, Carrots, Cauliflower
1/2 Fresh Onion
1 Fresh Bell Pepper
Egg Noodles (we prefer No Yolks, extra broad)
Up to 1/4 cup Grated Parmesan Cheese
1/2 Tbsp Lemon Juice
1/2 Tbsp Mayonnaise (optional)
2 tsp Ginger (honestly, sometimes we end up using more)
Salt (to taste...we go pretty light)
Seasoned Pepper (again, to taste but start with 1/2 tsp)
Paprika (about 1 tsp)
3 large cloves Garlic; pressed, or minced
  1. Chop the fresh vegetables, meanwhile allowing the frozen vegetables to partially thaw. By the time you are finished chopping, the frozen vegetables should be thawed sufficiently to break up that giant veggie brick a bit...DON'T SKIP THIS STEP because the veggie brick doesn't cook evenly.
  2. In a frying pan, pour a 5 cm diameter circle of your preferred cooking oil (we use a soybean oil), and spread it evenly over the pan's surface. Add the frozen veggies, separating thawed veggies from the remaining frozen blocks whenever possible. Once the frozen veggies are all essentially thawed, mix in the fresh vegetables.
  3. Now would be a good time to begin boiling your noodles.
  4. Now season your vegetables with salt, ginger, seasoned pepper, paprika, and garlic. Mix these spices thoroughly with the vegetables.
  5. When the noodles are done, strain them and mix them with the spiced vegetables in a large bowl. Add grated parmesan cheese and the lemon juice. Also add the mayo if you plan to use it, and mix thoroughly.