FARMINGTON — The Navajo Prep boys basketball team took a big step forward Saturday night in the state boys Class 3A basketball tournament, coming away with a hard-fought win at home over West Las Vegas.
Meantime, the hoops season came to an end for the Farmington High School boys basketball team, who were eliminated in the first round of the Class 5A tournament on the road by Hobbs.
Here’s a recap of the prep basketball tournament action involving local teams.
Class 3A
NAVAJO PREP 56, West Las Vegas 46
Senior Dontrelle Denetso scored a game-high 26 points to lead the Navajo Prep boys basketball team to a 56-46 win at home over West Las Vegas in the opening round of the Class 3A state basketball tournament.
The win sets up the Eagles, seeded fifth in the tournament, for a road trip on Wednesday, when they will face fourth-seeded St. Michael’s.
Denetso scored 21 points in the first half as the Eagles battled with the Dons, going into the locker room with a 30-27 advantage. Navajo Prep, defensively, struggled to gain control of the boards, allowing West Las Vegas to get several second chance shots, led by senior Roy Pacheco and sophomore P.J. Montano, who combined for 15 points in the first half.
Navajo Prep outscored West Las Vegas 26-19 in the second half, led by Jude Thomas, who scored 14 points in the final two quarters to help keep the Dons from closing the gap.
“That’s a really good team, and they came at us all night long,” said Navajo Prep coach Matt Melvin. “They’re physical and strong and did enough to put us in a position where we had to be in control the whole game.”
Postgame chat with Navajo Prep senior Dontrelle Denetso
Navajo Prep beat West Las Vegas in the first round of the Class 3A state tournament. After the game, we chatted with Eagles senior Dontrelle Denetso.
Steven Bortstein, Farmington Daily Times
The Dons, who came into the Class 3A tournament as the 12-seed, representing District 2-3A, battled for much of the second half while Navajo Prep was trying to overcome woes at the free throw line. The Eagles missed 10 free throws in the second half, which could have put the game out of reach much sooner.
“If I could tell you how much focus we’d put on free throws all week,” Melvin quipped after the game. “It’s definitely a hot topic, but we’ve got a couple of days before our next game and we’ll go back to work.”
Postgame chat with Navajo Prep head basketball coach Matt Melvin
Moments after Navajo Prep defeated West Las Vegas in the first round of the Class 3A state tournament, we chatted with Eagles head coach Matt Melvin.
Steven Bortstein, Farmington Daily Times
St. Michael’s, also representing District 2-5A, advanced to the second round after demolishing Tohatchi by a score of 76-33. This will be the first meeting of the season for St. Michael’s and Navajo Prep.
The Horsemen (14-14 overall) are led by senior Devin Flores, who scored 25 points in the second half in a win over Santa Fe Indian School during last month’s district tournament.
The winner of the second round game will move on to the state Class 3A semifinals and will face either top-seeded Socorro or eighth-seeded Crownpoint.
For more information on the Class 3A boys basketball tournament, check out the official bracket located at MaxPreps.
Class 5A
HOBBS 80, Farmington 66
Senior Jalen Goar scored 24 points to lead the fourth-seeded Hobbs Eagles to a convincing 80-66 win over Farmington at home Saturday night in the Class 5A state boys basketball tournament.
Hobbs, with a record of a record of 26-2 this season, extends their win streak to 12 as they prepare for a second round clash at home Wednesday against Atrisco Heritage Academy.
The Eagles got big scoring contributions from senior Jesus Ramos (19 points) as well as senior Aaron Mora (16 points) on their way to the win.
Hobbs broke the game open in the second half and at one point led by 27 points midway through the fourth quarter. Farmington had troubles on both sides of the floor, turning the ball over 17 times in the game while senior Cayden Yazzie was forced to the bench after picking up his fifth foul early in the fourth quarter.
“The third quarter we just had a few too many turnovers and missed shots,” said Scorpions coach Larry-Don Chitty. “Against a team of that caliber, they made us pay for each mistake.”
Yazzie, the team’s leading scorer this season, left the game with only nine points on the night.
Cody Vassar-Steen finished up as the leading scorer for the Scorpions on the night with 17 points, while Trel Griego scored 15 points and Marcos Araiza finished with 10 points.
The loss puts an end to the season for Farmington. The Scorpions finished with a record of 20-9, including a 4-6 mark in District 2-5A competition.
“I’m really proud of our guys this season, especially our seniors. They put our program back on the map,” Chitty said.
For more information on the Class 5A boys state tournament, check out the official bracket page on MaxPreps.
Steve Bortstein can be reached via email at [email protected], via Twitter @DTSBortstein or on the phone at (505) 635-2680.
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A Half Century of Environmental Cooperation: The U.S.-Canada Great Lakes Water Quality Agreement
2:30-3:30 p.m. (in person and virtual)
April 2022 marks the 50th anniversary of the Great Lakes Water Quality Agreement (GLWQA) between the United States and Canada. Explore the history of the agreement, and hear from a panel that includes U.S., Canadian, and Indigenous perspectives during this session. The panel will provide recommendations for protecting Great Lakes water quality in the future and discuss lessons learned from this agreement that may apply to other shared natural resources.
Literary readings and art from the bilingual anthology Montañas, and Three or Four Ríos, will be presented by co-editors Sarli E. Mercado and Lori DiPrete Brown. The session will feature the recipients of the José Emilio Pacheco City and Nature Literary Prize, including León Plascencia Ñol (Mexico), Jorge Gutierrez Reyna (Mexico), Brenda Becette (Argentina), Santiago Acosta (Venezuela/USA), Claudia Cabrera Espinosa (Mexico), and Marco Antonio Murillo (México). Eduardo Santana Castellón, who founded the prize and has catalyzed this collaboration, will share reflections on the nature and significance of this work in relation to Earth Day and the overall movement for environmental justice.
Working Together to Improve Wisconsin’s Water: How Community-University Partnerships Catalyze Water Quality Projects in Wisconsin
2:30-3:30 p.m. (in person and virtual)
Learn more about the UniverCity Year program and its efforts to address community challenges through UW-Madison and local Wisconsin government partnerships. Speakers will share how these partnerships have helped to improve water quality by highlighting projects such as those that addressed blue green algae in the Fox River to those that helped farmers to address nitrates in the groundwater. The speakers will also highlight the role students play in these important collaborations.
The Okavango Delta: Opportunities for Regional Cooperation
4:15-5:15 p.m. (in person and virtual)
Join Botswanan Ambassador to the United States Kitso Mokaila and former U.S. Ambassador to Botswana Michelle Gavin for a discussion about the biodiversity value of the Okavango Delta. The speakers will explore potential for regional cooperation through shared water management goals in the Delta, and the potential of university collaborations to foster and support regional cooperation.
Water, Water, Everywhere, in the Air, in the Ice, in the Ground, and in the Sea: A Conversation About the Science of the Changing Global Water Cycle
4:15-5:15 p.m. (in person and virtual)
Life first evolved in and depends on water, but balance is essential, as too little or too much water creates challenges. A changing climate accelerates the water cycle and patterns of extreme precipitation and drought, melts glaciers, degrades permafrost, and raises ocean levels in ways that impact weather systems, ecosystems, and society. Hear from a panel of expert scientists from UW-Madison’s Nelson Institute Center for Climatic Research (CCR), who will provide the latest research on these topics.
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Veg noodles aka Vegetable noodles is an easy to make Indo-Chinese dish that serves as a quick dinner or meal option. Made with noodles of choice, some basic vegetables, a hint of black pepper and your favorite sauce, this vegetable noodle dish is flavor disguised in simplicity. It’s a complete meal and you won’t need any sides. But these saucy Chilli Paneer, Gobi Manchurian, Paneer Manchurian & Vegetable Manchurian make great sides.
Noodle and vegetable or meat combos are popular across the world, so much. They have become comfort food for many. Serve a plate of steaming hot noodles straight from the wok, and you have big fat smiles all around the dinner table.
About Vegetable Noodles
Vegetable noodles is a healthy Chinese inspired dish where cooked noodles are stir fried with lots of vegetables. Further the dish is seasoned with a splash of sauces, vinegar and black pepper to up the taste and flavor.
The beauty of this dish is that there is no big ingredient list or long prep work involved, except for cutting the mixed vegetables. This makes veg noodles a perfect recipe option that working folks should have around for a busy weeknight.
Best of all, you only need a single wok if you have precooked noodles. Starting with frying the garlic & chili and ending with a splash of your favorite sauces, you will be surprised at how delicious this bowl of vegetable noodles tastes!
Plus the dish is nourishing, flavorful & so colorful, that even picky kids will love to dig in.
Veggies like carrots, cabbage, bell peppers, green beans & zucchini go well here. To make the dish wholesome, you can use wholegrain noodles and avoid the refined flour stuff. Soba, Udon, Hakka, Ramen and even rice noodles go well in this recipe.
My Veg Noodles Recipe
Though this veg noodle recipe is inspired from the Indo-Chinese cuisine and is much similar to the Hakka noodles, I love to make plenty of tweaks for my boys.
This vegetable noodles is akin to a free form drawing. Make it yours by using any combination of vegetables, noodles or sauces you like.
Given that you have noodles and vegetables added in, and a hint of fat from the cooking oil, you have a complete meal. But you can always serve a paneer, tofu or chili based Chinese side to elevate the dish.
Don’t like soy sauce?
Soya sauce adds an umami flavor to the vegetable noodles but stir frying the dish in a carbon steel wok at high heat imparts a smoky aroma to the dish and you may not notice that soya sauce is missing.
If you are on a low sodium diet and want to avoid soya sauce completely, you may simply skip it. I have made this recipe without it for years for my young kids. They have always loved it.
Alternately use Tamari for a gluten-free option or coconut aminos for a soya-free option.
How about Vinegar?
A lot of Chinese restaurants use rice vinegar to impart a unique flavor. However I love using Apple Cider vinegar here for a slightly tart and sweet flavor.
Which oil to use?
A lot of Chinese noodles recipes use sesame oil. If you prefer that, make sure you do not use the toasted sesame oil to stir fry the noodles. This kind of oil is best added to the dish before finishing for flavor.
You may use any neutral cooking oil or something that suits your diet.
Boiling noodles
1. Bring 5 cups water to a boil in a large pot to cook noodles. Once the water begins to boil rapidly, drop the noodles and cook them al dente following the instructions on your pack of noodles. I used organic soba noodles (made of wheat flour & buck wheat flour) which calls for cooking for 4 minutes. Do not overcook as they turn mushy.
Prepare the vegetables
2. While the noodles cook rinse the veggies well under running water.
3. When the noodles are cooked al dente, drain them to a colander. Rinse with cold water. Spread 1 teaspoon oil all over the noodles.
Fry Vegetables
4. Before you begin to stir fry the vegetable, prepare the sauces by adding 1 tablespoon soya sauce, 1 teaspoon vinegar and 1 to 2 teaspoons hot sauce to a small bowl. You won’t have time to do it later. So keep it ready. For substitutes check my notes below.
5. Heat a wok or a pan. Add 2 tablespoons oil & heat on the highest flame. Add 1 tablespoon chopped garlic & 1 to 2 slit green chilies. [I also use 1 strand of mace / javitri and star anise. These spices flavor up the noodles and you can skip the sauces.]
6. Fry the garlic until it smells good, just for a minute. Make sure you use enough green chilies for the heat if you do not prefer to use any hot sauce else the noodles will be very bland.
7. I skipped onions. If you are using toss them for a minute or 2. We want the onions to be crunchy and not soft. Next add all the veggies.
8. Fry stirring often for 2 to 3 minutes. Do not over cook, we want the veggies to be crunchy and not soggy or soft.
Remember the flame/ heat has to be at the highest so the noodles will have a smoky aroma.
9. Add the cooked noodles, ¼ teaspoon salt & ½ teaspoon black pepper. Pour soya sauce, hot sauce and vinegar around the pan. I skipped the sauces and just drizzled some apple cider vinegar. Optionally you may add 1 teaspoon toasted sesame oil for flavor if you prefer. Add salt with caution since the sauces have some salt in it.
10. Toss or mix and stir fry for 2 mins without burning. Turn off the heat.
I made some fried eggs in the same pan. Transfer the noodles to serving plates. Add 2 tsp oil to the hot pan. Just pour your egg on the hot pan and cook on a low heat until the yolk is almost set. Turn it to the otherside and cook until done. Sprinkle some salt and pepper. For step by step photos, you can check this post on fried eggs. Serve vegetable noodles hot or warm.
Noodles : For this recipe you can use any kind of noodles like whole grain, hakka noodles, egg noodles, soba noodles etc. I have used soba noodles here.
High flame is the main factor that imparts a smoky aroma to the Chinese dishes. So just like any other Chinese dishes the vegetable noodles have to be prepared on a high flame.
Wok: Most Chinese restaurants use a wok made of carbon steel which also helps to fry the food imparting a smoky aroma. A heavy bottom pan or a bare cast iron skillet also works well for home preparations. If using bare cast iron cookware, don’t pour vinegar on the pan, instead pour it over the noodles.
Soya sauce is the key ingredient used to make any Chinese noodles to get a umami taste. Choose organic or naturally brewed soya sauce for health reasons. You can also use tamari or coconut aminos. You can also skip all of these, just use the right amount of oil, salt and green chilies.
Other sauce: I have not used any kind of sauce here, but you can simply add your favorite sauce like chilli sauce, schezwan sauce or sriracha. You can also skip all the sauces and just add a single strand of mace and a star anise along with garlic. These impart a wonderful aroma to the vegetable noodles.
Pro Tips
Super quick & delicious veg noodles made with lots of fresh vegetables, It’s a complete meal but is great to have some sides like Chilli Paneer, Gobi Manchurian or Vegetable Manchurian.
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For best results follow the step-by-step photos above the recipe card
Prep Time8minutes
Ingredients (US cup = 240ml )
150gramsnoodles(2 servings)
¼teaspoonsalt(adjust to taste)
2 to 3tablespoonscooking oil
1tablespoongarlicchopped
1 to 3green chili slit (adjust to taste)
1smallonionsliced or 3 tbsp spring onions (optional)
3cupsmixed veggies julienned(cabbage, carrots, bell pepper, green beans)
½teaspoonblack pepper crushed (powder)
Sauce
Bring 5 cups water to a rolling boil. Add the noodles and cook them al dente and not mushy.
They should be cooked just until done & not overcooked. Follow the instructions on the pack for cook time. When they are done, drain them to a colander.
Rinse them well under running cold water. Sprinkle 1 tsp oil and spread it all over the noodles. This prevents them from drying out and becoming lumpy. Set aside.
Prepare Vegetables
While the noodles cook, prepare the veggies & garlic.
Rinse all the vegetables under running water. Peel the carrots and julienne all the vegetables as thin as possible (refer step by step pictures)
To a small bowl, add all the sauces you prefer to use along with your choice of vinegar. Keep this near to your stove.
Making veg noodles
Pour oil to a hot wok and spread the oil all over the wok. Regulate the flame to medium high.
Add garlic and green chilies. Stir fry for 30 seconds and add onions (optional). If using spring onions, add only the white portions.
Fry them for a minute only we don’t want soft onions. Add all the veggies – carrots, bell pepper, green beans & cabbage.
Toss & stir fry on the highest flame/heat for 2 to 3 mins until they are half done yet crunchy. Do not over cook the veggies.
Add cooked noodles, pepper and salt. Pour all the sauces around the sides of the wok/pan.
Toss and stir fry for 2 mins. Serve veg noodles hot or warm.
Soya sauce: Substitute soya sauce with tamari for a gluten-free option and coconut aminos for a soya-free option. If you want to avoid all of these you may add a star anise and strand of mace to the tempering just before garlic. This infuses some magical flavors to your noodles.
Vinegar adds a tang to your noodles. Rice vinegar is commonly used in Indo-Chinese cooking. However you may replace with apple cider vinegar or lemon juice.
You can skip the hot sauce, if you use hot green chilies.
You can skip all sauces and vinegar in the recipe if you are using a carbon steel or bare cast iron wok. Make sure you stir fry the noodles on a high flame which imparts a slightly smoky flavor to the dish.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Amount Per Serving
Calories 591 Calories from Fat 153
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.