On The Move

9th February 2018

Of course we know that moving is a stressful and exciting time for you and the whole family, there’s a million things to remember to do, plan, book and pack which is why we have compiled a series of handy hints that we will be sharing over the coming week.
 

In the meantime, here’s a list of home moving hacks to think about:

  • It’s cheaper to move during the week or the middle of the month – check out several removal firms to confirm this!
  • Pop an ice cube into the dents left in carpets by furniture, let it melt and then use a spoon to lift the fibres
  • When dismantling furniture, put all the screws into a plastic food bag and then tape it to the furniture so it all stays together
  • Give each room in your new home a colour and then colour code your boxes to make it easy for the removal company
  • Take a photo of the back of each TV with all it’s wires before starting to unplug – that way you’ll know instantly where they all go once your in your new home!


 
And when you’ve done all that and you’ve arrived in your new home why not check out the local takeaway to save time, or cook up something quick and easy like this spicy veggie stir fry, packed with goodness to bring your energy levels right back up again.
 

All of these ingredients can be packed in a box and kept at room temperature during the move, the beauty of veggies, meaning that if the fridge isn’t yet plugged in then there’s no need to worry!
Ingredients:
195 firm Tofu
For the marinade:
2 tsp soy sauce
2cm piece of ginger – peeled and finely chopped or grated
1 garlic clove, finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil
For the noodles:
85g vermicelli rice noodles
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion, timed and thinly sliced
1 garlic clove, finely chopped
1/s red chilli, deseeded and finely chopped
100g sugar snap peas
100g pak choi, or spinach
1 large red pepper, sliced
1 tsp tamari or soy sauce
juice of ½ lime
1 tbsp finely chopped coriander


Method:
1. Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
2. Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
3. Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
4. In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
5. Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.
 

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