Today I’m going to be sharing with you this very easy noodle stir fry recipe, which is great for either a light dinner or for a packed lunch at work or school. In this recipe I just used ingredients that were lying around my pantry. Obviously you can add and remove vegetables of your choice, just readjust it to your liking.
- 50g. vermicelli noodles
- 1 carrot
- 1 zucchini
- 1/2 stalk of kale
- 1 tbsp. olive oil
- 2 tbsp. soy sauce
- 1 tbsp. turmeric
- 1 tsp. pepper
- Place the vermicelli noodles in a bowl and cover it with water and set aside.
- Cut up carrots, zucchini, and kale into equal bite sized pieces.
- In a medium sized pan add oil and add vegetables in the pan. Stir the vegetables around the pan for about 5 minutes, until they are semi-cooked.
- By now the vermicelli noodles should be al-dente (soft) and should not be hard like when you first get them in the packet. Drain the noodles and add it to the pan along with the vegetables.
- Now add in the spices and flavourings such as the soy sauce, turmeric, and pepper and stir until all the vegetables and noodles have been coated evenly.
- Serve and enjoy.
That is it the recipe has been done. As you can tell it is a very easy recipe perfect for lazy cooks, people who are pressed for time, and those on a budget. I hope you guys enjoyed reading this article and leave me your opinions in the comments section,
Hello my lovelies,
Sometimes when I get bored of my usual breakfast oatmeal, I add some homemade apple filling to make it taste like apple pie. This recipe is very easy to make and can be adjusted to suit taste.
Ingredients (makes one jar)
- 1/4 cup of brown and caster sugar
- 5 apples
- 1/4 cup of water
- 1/4 of a lemon
- 1/4 cup of cornstarch (can be altered according to desired thickness)
- 1 tsp. cinnamon
- Preheat your oven to 180 degrees Celsius.
- On a tray lined with baking pour your sugar on the tray and place in the oven for 5-10 minutes. (I don’t know what this does exactly but it does make the filling taste better)
- Chop the apples into bite sized pieces. I like to chop them into cubes.
- Pop the apples into a medium pan and stir until the apples soften slight and exceed juices. Then add in the water. Cover the lid and allow it to simmer for 5 minutes.
- By now the sugar should have been in the oven for their required length, just pop it into the pan with the apples and water. Stir until the sugar has been dissolved. Leave uncovered.
- If the filling is a little too sweet balance it out with some lemon.
- The filling should now have a runny consistency, that is a little thicker than water. I like my filling to be quite thick so I add some cornstarch until the desired thickness is achieved. Of course if you like it a little runny put less cornstarch.
- Add cinnamon and leave the filling uncovered for about 10 minutes.
And that is it a simple apple filling that you can store in the fridge until needed.
Hello my lovelies,
So, I’m finally back at school from my mid term break. That means I have resumed meal prepping my lunches. Pretty much what I do is on Sunday night I make a big dish and divide it into 5 different containers. By doing this I save so much time and effort and I don’t have to worry about waking up early to prepare my lunch. This pasta dish has been an absolute favourite of mine because pasta has carbs and carbs give you energy, and I seriously need a lot of energy to get through school.
Ingredients (serves 5)
- 1 stalk of broccoli
- 3/4 of a 500g packet of pasta
- Pinch of salt
- Pinch of pepper
- 1 tbsp. olive oil
- 1/2 an onion
- 1 clove of garlic
- 1 large capsicum
- 1 cup of peas
- 8 cherry tomatoes
- 1 tbsp of tomato paste
- Depending on how you want your consistency 3/4-1 jar of pasta sauce
- Cut your stalk of broccoli into bite sized pieces.
- In a pot put some water in until 3/4 of the pot is full. Add your salt and pepper and bring it to a boil.
- Once at a boil pour in your pasta and broccoli for about 15-20 mins or until pasta is al dente and broccoli soft.
- Whilst you wait for your broccoli and pasta to cook cut the onion, garlic and capsicum.
- When the pasta and broccoli is cooked strain and put aside.
- Using the same pot pour in your oil. Sauté the onion and garlic until fragrant.
- Then add the capsicum, peas, and cherry tomatoes. Stir around for a couple of minutes.
- When the vegetables start to soften add in the tomato paste along with the pasta sauce. Allow the sauce to simmer for 10 mins.
- Once sauce is cooked stir in the cooked pasta and broccoli.
There you have it a pasta dish that will not disappoint.
Thank you for reading and I hope you enjoy.
Hello my lovelies,
It’s winter in Australia and as the days get colder and the nights longer, I have chosen to stay in doors and snuggle under my blanket watching Game Of Thrones. So, to accompany me I have been making this vegetable soup everyday.
Ingredients (serves 2)
- 1 large carrot or 2 small carrots
- 2 potatoes
- 1/4 of broccoli
- 1 tbsp. coconut spread
- 1 tbsp. flour
- 2 cups of vegetable stock
- pinch of pepper
- pinch of salt
- 1 tsp. oregano
- 1tsp. sage
- 1tsp. thyme
- Chop the potatoes, broccoli, and carrots into bite size pieces.
- In a pot place the coconut spread into the pot and wait for it melt.
- Once melted put in the flour and stir together until a smooth paste is created. This paste will thicken the soup.
- Pour the stock into the pot and whisk until the paste has disolved into the liquid.
- Add the potatoes as they take the longest to cook.
- Then after 5 minutes add the carrots and broccoli along with the herbs and spices.
- Leave the pot on simmer for 15 minutes and then it’s done.
There you have it a hearty soup to get you through the rough winter.
Sometimes when I’m feeling lazy, or creative I will make myself some Vietnamese rice paper rolls. Compared to their fried cousins (springrolls) rice paper rolls are fresher and lighter, with a different texture. Rice Paper rolls are perfect to get your kids into the kitchen cooking with you. Furthermore, it is a great way to get them to venture out and try different vegetable combinations. Lately, this dish has been my go-to meal for school.
This recipe can be altered to be have meat, be vegan, or vegetarian.
Difficulty: Super easy
Prep: 20 mins
Ingredients (ingredients can be added or removed, depending on personal taste)
- 50 grams of dry vermicelli noodles
- 1 carrot
- 1 capsicum
- 1/2 an avocado
- 1 zucchini
- rice paper rolls (can be bought in the ‘Asian’ section of your local supermarket)
- Sweet chilli sauce (dip)
- Cook the vermicelli noodles according to the packet. If the package does not explain the cooking process, then empty the packet into a bowl. Cover the noddles with boiling water for a few minutes until the noddles have expanded and are clear.
- While waiting for the noodles to cook, move on to the vegetables. Chop the carrot and zucchini in half, and then proceed to cut them into thin matchstick pieces. Follow the same procedure for the capsicum. The avocado should just be cut into horizontal pieces not too thin, but not too thick.
- To prepare the rice paper rolls fill a wide flat container with lukewarm water, that is slightly bigger than the rice paper rolls (I used a cake pan). One at a time place the rice paper into the water filled container, allowing it to soak for 30 seconds. Make sure that the rice paper roll has changed its texture from hard to soft.
- Arrange the noodles and the vegetables in the middle of the rice paper roll. This is when creativity steps in and you can pretty much do whatever you want.
- Now fold sides of the rice paper in towards the middle. Then fold inwards from top to bottom, applying light pressure.
- Serve with some sweet chilli sauce and you’re done.
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