One of the best parts of traveling all over for the residency interview trail is seeing family and friends. Thanks to medical school – I can’t tell you how many reunions and weddings I’ve missed with exams – I’ve been a a bit secluded, so it was great catching up with people I hadn’t seen in years. I’ve meeting quite a number of new additions to our already enormous Chinese-Filipino family (I’m described as the “long lost cousin”).
I don’t know how people flying constantly for work survive, because traveling (even though you’re sitting the majority of the time) can be exhausting. Rough parts include trying to pack a carry on with clothes fit for freezing temperatures and 80 degree sunshine, figuring out public transportation, time changes, and flying from one coast to another.
A perk of traveling alone for me is the ability to wander around seeing what I want to see – museums. No one else seems to like museums as much as I do, so I’ve enjoyed leisurely perusing modern art, photography, medieval art, history, and even a railroad museum. B tolerates coming to art museums with me because he loves me. That’s a true act of devotion.
It’s been wonderful traveling all over the states eating out at all types of restaurants – my foodcentric Uy relatives in particular make sure I “have some meat on my bones”. But I’ve always been someone who preferred home cooked meals, and I can’t help but crave my comfort Asian food. Here’s one of my favorite go to meals – chinese sausage and edamame egg noodles.
This dish’s ingredients are basically all frozen (sausage, edamame) or dried (noodles) or nonperishable (sauces) lol. Perfect for the random days between interviews when I have to come home then jet off the next day. I arrive home to limited food, but all the ingredients and this entire dish keeps excellently in the freezer. Enjoy!
Chinese Sausage and Edamame Noodles
6 links Chinese Sausage
~2 cups egg noodles, uncooked
1 cup frozen edamame
2 teaspoons hot chili oil
2 teaspoons rice vinegar
1 teaspoon sesame oil
pepper, to taste
1 bunch cilantro
On a stove, boil the chinese sausage in water in a small pot for 10 minutes, then place sausages on a rack lined with foil (save the water). Bake at 400 F in oven/toaster oven for 10 min until the outside is crispy. Cut the sausage into 1/2 slices.
Boil the egg noodles in the reserved water (now flavored with the sausage) and cook according to package directions. Once cooked, drain the noodles.
Prepare the edamame according to package directions (boil, stir fry, or microwave). Combine the noodles, sausage, and edamame with the chili oil, rice vinegar, sesame oil, and pepper. Serve warm in a bowl and top with cilantro sprigs. Enjoy!