Recipe time

Stir-fry with Noodles - serves 4

Noodles:
3 cups flour
1 teaspoon salt
2 eggs

Mix eggs into flour and salt and add a few teaspoons of water to form a stiff dough. Roll out as thin as possible; cut into thin strips with a pizza wheel. Bring salted water to a boil in a large pot. Add noodles, boil 5 minutes. Drain.

Stir-fry:
1 small cabbage, chopped
2 green onions, chopped
3 cloves garlic, minced
handful sorrel and arugula leaves, chopped
1 hot pepper, minced

Heat a large non-stick frying pan over medium-high heat. Briefly stir-fry each ingredient until just tender; set aside.

Sauce:
1/4 cup honey
1/4 cup chicken broth
1 1/2 teaspoons salt
1 Tablespoon flour

Briefly heat honey and chicken broth together in frying pan. Whisk in flour and salt and bring to a boil. Immediately pour over stir-fried vegetables. Serve over noodles.
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I wasn't sure it would be possible to make a decent stir-fry without far-flung ingredients like soy sauce, ginger, and sesame seeds, but this one (our supper) was pretty good. The combination of the sorrel and honey gave it a nice sweet-sour flavor, and the egg noodles added some protein.

Tomorrow: a fellow locavore has passed on a lead on local peanuts! The joy of peanut butter and jelly will soon be mine!