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noodles

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Crunchy Coconut Chicken Noodles features a velvety coconut sauce infused with zesty lime and a hint of Thai pepper, served over egg noodles alongside shaved carrots, bell peppers, tender chicken, and fresh cilantro, all garnished with a delightful crunchy pistachio topping. Crunchy Coconut Chicken Noodles is highly influenced by Thai cuisine. There are many typical elements, like lemongrass and coconut milk, but no ginger or strong curry. No peanut butter, *Satay, or hoisin sauce either. I really wanted to highlight the coconut flavour, often overpowered by other sauces or ingredients. I also wanted to counterbalance all that coconut sweetness with freshness and no better ingredients than lime and lemongrass! Pistachio Yum I love pistachios! I would put them in every dish if I could! And though I needed some crunch texture to make this Coconut Chicken Noodles dish whole, I’ve used fancy pistachios instead of the obvious peanuts! A pure…

Hoisin Meatballs are made with tamarind, ginger and garlic seasoned beef and a simple hoisin glaze. Those gluten-free round bites go well as an appetizer, on noodles or rice. Mini Hoisin Meatballs are kid-friendly and polyvalent. They go well as an appetizer or main meal and are simply divine when paired with some crunchy carrots, cucumber, scallions and a few peanuts. Also, a fast and easy way to make a last-minute meal. Simply cook a bunch up and keep some frozen meatballs for later. Experimenting with Meatballs I used chickpea flour this time to replace the “usual breadcrumb” to soak up all the moisture from the meatballs and bound them well. This way it makes them “gluten-free” and gives the meat an extra protein boost. I didn’t use any eggs since they were holding great without them! I guess eggs are used for bigger-sized meatballs, it makes them hold better, but…

A detox rainbow soup bowl filled with colourful veggies, a hard-boiled egg and a few noodles swimming in a fuming hot turkey leftover broth. Simple, healthy and yummy! Detox Rainbow Soup is a great way to give a break to our stomach. Eating a big bowl of soup filled with vitamins and easy on the stomach is the idea. I’ve used udon noodles, but it could be a rice noodle (Banh pho), ramen or any noodles. It may look Asian, but it’s a simple to-the-core soup! You can use the holiday turkey leftovers to make your homemade broth and some veggies left in your fridge. I’ve used a mix of red cabbage, carrot, scallions, zucchini and pepper. None of the veggies are pre-cooked; this way, they keep all their vitamins intact and give a nice crunchy bite to the soup. Warm up your bowl before adding the ingredients to ensure…

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