Udon Noodles with Vegetables

I found a packet of Udon noodles at Costco one day and decided to make them for dinner that day. It turned out so well that we eat it 3-4 times a month! The chewiness of the udon goes very well with the crunchiness of the vegetables.The ingredient list seems long, but apart from what you use for the sauce, the rest (mainly vegetables) can be swapped around to what you prefer. You can even add tofu or chicken if you wish to increase the amount of protein in the dish.

Makes: 6-8 servings

Calories: About 400-450 in each serving

Ingredients:

2 tsp vegetable oil
1 tsp sesame oil
1 tbsp ginger, finely chopped/minced
2-3 cloves garlic, finely chopped
1 1/2 cup scallions/green onions, thinly sliced
1/4 cup soy sauce (low sodium variety)
3-4 tbsp rice vinegar
1-2 tbsp schezuan sauce
Vegetable broth, IF needed to thin out sauce
1 tbsp brown sugar
2-3 carrots, thinly sliced/julienned
1 head broccoli, thick stem removed and florets separated
1 watermelon daikon/radish, sliced (optional)
2-3 cups bok choy, roughly sliced
2-3 cups mushrooms (preferably fresh, not canned), sliced
24 oz udon noodles (=4 Costco individual packets), loosened apart by hand
1 cup cilantro, chopped
2 tbsp sesame seeds, roasted (optional)
Any other vegetables you may want to add (e.g. sugar snap peas, water chestnuts, edamame)

Heat the vegetable oil in a wok over medium-high heat and then add the sesame oil. Heat only till the oil becomes slightly fragrant otherwise you will burn it. Add the ginger, garlic and half of the scallions and saute for a few minutes. Then add the soy sauce, rice vinegar, schezuan sauce and brown sugar. Cook for 1-2 minutes. Add 1/8 cup of vegetable broth if you feel that the sauce is too thick and cook for 2 minutes.

Now, add the carrots and broccoli and stir fry for 2 minutes before adding the mushrooms and bok choy. Stir fry for 2-3 more minutes and then add the noodles. Stir for one more minute and then add the remaining scallions, cilantro and sesame seeds. Mix well so that the thick sauce completely coats all the noodles and vegetables. Serve hot.

Note: If you are buying the noodles from Costco, they are in one of the cold food aisles and are precooked. The name of the company is O'Hana House and the color of the package is pink. They are made from water, organic wheat flour, organic tapioca starch, sea salt and lactic acid. It has 6 individual packets in it (6oz each) and each packet is about 2 servings (about 120 calories in each serving, 0 from fat and 3g of protein).
If you are not buying from Costco, your local grocery store or asian store will have some brand of precooked udon noodles. If you can not find udon, you can use thick egg noodles (just boil them before hand).

Roasted Butternut Squash and Bean Chili with Swiss Chard

What a fun recipe this turned out to be! I had one butternut squash that had been sitting in the fridge for a week and I didn't want to make a typical soup. I surfed through the internet and found a few recipes, altered and combined some of them and came up with this. The chili has a 'comfort food' feeling, yet its super easy to make. Each serving is low in calories, high in fiber and very high in vitamin A and has a considerable amount of potassium. Hopefully the kids will love it because of all the colors they see in a bowl. My 5 year old loved it!

Makes: 6-8 servings

Calories: About 350 per serving


Ingredients:

3-4 cups Butternut squash (1/4" cubed)
1 large jalapeno (split lengthwise through the middle)
1 tbsp olive oil
3 cloves garlic, chopped
1 medium yellow onion, diced
1 can roasted, diced tomato
1 can black beans
1 can white beans
1 cup vegetable broth (more if needed/desired)
Chili seasoning powder, as desired
1 bunch swiss chard, roughly chopped (can be substituted with spinach)

Preheat oven to 350F. Line a baking sheet with aluminum foil and spray with a cooking spray (like PAM). Add the butternut squash in a single layer and put it in the oven. Let it roast till squash is soft (but not mushy) and lightly brown, about 20 minutes. Try and flip the squash on the baking sheet half way through. Take out of the oven.

Take a small piece of aluminum foil, form it into a cup and put in the jalapeno. Wrap the foil around it and put that into the oven as well. Take it out 10 minutes later, open the foil and put the opened cup under the broil setting to slightly char the jalapeno. Remove from oven and let it cool. Chop roughly and put aside.



In a saucepan, heat the olive oil and add the chopped garlic and then the onions. Saute for a few mins, till soft and slightly golden. Add the rest of the ingredients except for the squash, jalapenos and chard. Cook for 15-20 minutes on medium heat (add more vegetable stock if it seems too thick). Add the squash and jalapenos and cook for 5-7 more minutes. Now add the chard and cook for another 5-7 minutes. Remove from heat.






Serve hot in a bowl (with some shredded cheddar cheese on top if you want to entice children to eat it).

Note: I added some extra cumin and salt despite using the chili seasoning. If you cannot find chili seasoning, use the seasonings in one of my previous recipes for chili. You can also use any combination of beans you like.

Garlic Mushroom Tapas (Champinones al ajillo)

This is probably one of the most delicious and popular Spanish tapas dishes. In Spain, about 1/4 of a cup of olive oil would be used to make this, but I used about 2 tablespoons. The extra oil would obviously add flavor, but this healthy version is still quite good. Serve it with some crusty sliced bread to mop up the leftover juices!

Makes: About 4 appetizer servings

Ingredients:

400 grams button mushrooms, thickly sliced (leave whole if the mushrooms are very small)

4 cloves garlic- 2 sliced and 2 finely chopped

1 small red hot chilli pepper, coarsely chopped

2 tblsp olive oil

1 tbsp lemon juice

2 tbsp chicken stock (optional, but adds a lot of flavor)

2 tbsp fresh parsley, finely chopped

salt and crushed black pepper

Heat a tablespoon of oil and add the sliced garlic and red chili. Saute for about a minute and then add the mushrooms. After a minute or 2, add the lemon juice and chicken stock.

In a small bowl, crush the chopped garlic with the back of a teaspoon along with a little salt and parsley. Add a tablespoon of olive oil to make almost a paste-like mix. Stir this mix in with the mushrooms. Cook for another 2-3 minutes. Sprinkle with crushed black pepper and serve.

Asian Bok Choy Slaw

This slaw is perfect as a side for a variety of dishes, especially burgers and other grilled meats. The flavors are bold, yet not over powering or overwhelming. And the best part is the unbelievably low calorie count!

Calories: Only 35 per serving (each serving being 3/4 cup)

Servings: 4-6

1/4 cup rice vinegar

1 tbsp sesame oil

2 tsp sugar

2 tsp dijon mustard

1/4 tsp salt

6 cups bok choy, thinly sliced (including more than half of the white stem)

2-3 cups carrots, shredded

2-3 scallions/green onions, thinly sliced

2 handful cilantro, chopped

1-2 handful roasted peanuts, crushed

Make a dressing with the first 5 ingredients and keep in the fridge. About 10 minutes before ready to serve, combine the other ingredients and then the dressing. Mix well and serve.

Note: Even though I prefer it crunchy, you can mix the dressing with the veggies ahead of time and refrigerate. The flavor will be just as good, but it will lose its crunchy texture.

Warm Zucchini and Tomato Salad

On a day when you want to have something light, yet filling for lunch or a substantial side for dinner, this recipe is for you. Its simple, yet so delicious and juicy. If you're not a big zucchini fan, you can make it with just one layer of tomatoes and it will turn out just as good.

Makes: 4-6 side servings

Ingredients:

3 tbsp extra virgin olive oil

1-2 garlic cloves, chopped finely

Juice of 1 lemon

Salt, to taste

Black Pepper (freshly crushed), to taste

1/2 tsp dried oregano

2 medium sized zucchinis, sliced into 1/2 inch circles

2 medium tomatoes, sliced into 1/2 inch circles

1/2 white onion, thinly sliced

Handful chopped fresh parsley

Preheat oven to 200 C (abut 400 F). Take the first 6 ingredients and mix them well in a bowl. In an oven proof, glass dish place the zucchini and brush half the olive oil and lemon dressing over it. Then, place the tomatoes on top and brush the remaining dressing over them. Garnish generously with onion and chopped parsley. Place in the oven for about 20-25 minutes. Serve hot or warm.

Note: You can add 1/4 cup of fresh grated parmesan cheese to the top before putting it in the oven. The baking time would probably be reduced so as not to burn the cheese.

Red Curry Noodles

I like using whole wheat spaghetti since it is a good source of fiber and tastes really good. This recipe is hearty and comforting and great for a relaxed night in.

Makes: 2-3 servings

150-200 grams whole wheat spaghetti

2 boneless chicken breasts, cut into thin strips

1 tbsp oil

4 lime leaves

2 garlic cloves, chopped

1 tbsp ginger, chopped

1 stem lemon grass, cut into 1-inch long pieces and then smashed

1 tbsp fish sauce (optional)

Salt, to taste (use ONLY if not using fish sauce)

1 cup low fat coconut milk

1 tbsp red curry paste (use less if you do not want it too spicy)

3 cups chicken broth (you can use plain water as well, but broth will add a lot of flavor)

2 handsful scallions/green onions, thinly sliced

1/2 cup fresh mushrooms, sliced (optional)

1 handful fresh cilantro

Juice from 1 large lime (more if you wish)

1/4 cup roasted, chopped peanuts (optional)

Heat the oil and saute the lime leaves, lemon grass, garlic and ginger till soft and then add the chicken. When chicken is slightly brown, add in the fish sauce and 1/2 a cup of stock/water and cook on medium low heat till chicken is almost done. Add the remaining chicken stock and the noodles and heat through. In a separate bowl, mix in the red curry paste with 1/2 of the coconut milk till no lumps remain. Then add this mix into the chicken and stir. Add the rest of the coconut milk and cook on medium heat till the noodles are almost done. Add the mushrooms, scallion and cilantro and cook for a few more minutes. Stir in the lime juice right at the end , garnish with peanuts and serve.

Note: If you feel that you want to make the noodles more soupy, add more stock or water. If you want it thicker, cook it on high heat towards the end.

Eggplant Burgers

I had a huge eggplant sitting in my refrigerator for a few days and wanted to make something different. The following recipe is what I ended up doing and it turned out quite good. Its quite healthy and low on calories. You can serve it with oven baked fries or potato wedges. If you want to make it healthier, replace the regular fries with sweet potato fries. I'm still trying to calculate the final calorie count. Will add that in when I do.

Makes: 4 servings

Patties:

4 large round eggplant slices, each about 1/2 inch thick

2 tbsp olive oil

Salt, to taste

2 tsp balsamic vinegar (optional)

4 hamburger buns

Tomato Salsa:

1 large ripe tomato, finely diced

1/2 small red onion, finely diced

1 green chili, finely chopped

2 tsp lemon juice (or 1 tsp balsamic vinegar)

1 tbsp grated fresh parmesan cheese

Salt, to taste

Black pepper, to taste

Toppings: (all optional)

Lettuce (I did a combination of lettuce and bok choy)

Mayonnaise

Ketchup

Cabbage (thinly sliced)

Parmesan cheese, grated

Take the eggplant slices and sprinkle them with salt on both sides. Place in a colander and set aside for 30 mins.

In the meantime, combine all the ingredients for the salsa and keep aside.

Take the eggplant and squeeze each slice lightly. Heat a grill pan on medium heat and brush with a little oil. Place the eggplant flat on the pan. Grill on both sides till eggplant is soft and moist (but not breaking), switching sides every 2 minutes and brushing with a little more oil each time. When the eggplant is ready (in about 6-10 minutes), drizzle each slice with 1/2 tsp balsamic vinegar and remove from heat.

Assemble the burgers by putting a slice of eggplant on the bottom on a bun. Add the salsa and then the lettuce and parmesan cheese. Serve hot.

Spicy Stir-Fry Vegetables with Garlic, Ginger and Lime

My stir-fry vegetables have usually turned out soggy in the past. But this recipe is quite fool proof and the vegetables are crisp and delicious (and of course, healthy). You can add chicken or nuts to the recipe as well and alter the ingredients to your preference.

Ingredients:

Sauce-

1/3 cup chicken or vegetable stock (home made or store bought)

2 tbsp fish sauce

1 tbsp lime juice

5 cloves finely chopped garlic

1 tsp honey (or brown sugar)

1 tsp corn starch, dissolved in 2 tbsp water

1 green or red chili, finely chopped

Vegetables- (a combination of the following, or any other you prefer)

1 carrot, sliced to finger size

1 cup bok choy

1 cup cauliflower pieces

5-6 shiitake mushrooms, sliced (or fresh button mushrooms)

1 cup sliced srping onions

1/2 cup broccoli florets

1 thumb-size piece of ginger, sliced into matchstick size pieces

4-5 tbsp stock

To begin, place all the ingredients of the stir-fry sauce (except garlic and corn starch) into a small saucepan and cook on medium high heat. When it bubbles, add the garlic and cook for another minute. Then add the corn starch and let it cook for 30 seconds and remove from heat. Taste is to check flavor. Add fish sauce if its not salty enough. Add honey if too sour or salty. Add a little more stock if too thick.

In a separate wok or flat-ish pan, heat a teaspoon of oil on medium heat and add ginger, carrots and mushrooms. When this mix dries, add the 4-5 tbsp stock one by one. Cook till carrots are a little soft. Add the cauliflower and cook (covered) for about 4 minutes. Add the remaining vegetables and 1/3 of the stir-fry sauce. After the vegetables have softened a little, add the rest of the stir-fry sauce. Toss and remove from heat. Serve hot.

Note: Do not over cook the vegetables. Only cook them till they are just a little soft but still crispy and crunchy.

Spicy Peanut Noodles

Tried this recipe yesterday and it turned out to be pretty good. The green chilies add a kick to the whole dish but you can omit it if you don't want it spicy. Sadly, I forgot to take a picture to put up for you all but it looked really pretty with the cilantro, cucumber and peanut garnish.

Calories: About 350 per serving

Makes: 4 servings

Ingredients:

12 oz (about 350 grams) whole wheat spaghetti

1/2 cup creamy peanut butter

3/4 cup boiling water

1 cup scallions, sliced

4 tbsp soy sauce

3 tbsp rice vinegar

2 cloves garlic, finely chopped

1/2 tsp sugar

1/8-1/4 tsp red chili powder

2 green (or red) chilies, finely chopped

1/4 cup peanuts, roasted and coarsely chopped (divided into 2 equal portions)

1-2 tbsp sesame oil

Handful chopped cilantro plus more for garnish

Thinly sliced cucumber, for garnish

Boil the pasta as per directions till done. Rinse under cold water to avoid clumping.

In a bowl, mix together the peanut butter, hot water, scallions, soy sauce, rice vinegar, garlic. sugar and chili powder. Heat the oil in a pot and pour the peanut butter mixture into it. Add the noodles and then the green chilies, cilantro and one portion of the peanuts. Mix well (making sure the flame is not too high) and remove from heat. Take it out in a platter and garnish with the left over peanuts, cilantro and sliced cucumber.

Note: I put a teaspoon of sesame oil in the noodles after rinsing them with cold water for added flavor and fragrance.

To increase the protein content, you can add sliced and stir-fried chicken breast in the peanut sauce right before adding the noodles.

Oven 'Fried' Zucchini

These turned out delicious! They are crispy from the outside and soft and gooey from the inside. A perfect, low-cal side or a snack!

Makes: 2 servings (about 6 pieces each)

Calories: Approximately 39 calories per serving.

Ingredients:

1/2 pound (250 grams) zucchini, sliced diagonally into 1/2 inch pieces

1/4 cup water

1 tbsp low fat yogurt

1/4 cup yellow corn meal

1/4 cup oats

1/4 tsp salt

1/4 tsp crushed black pepper

1/8 tsp red chili powder

1/8 tsp cumin powder

1-2 tsp parmesan cheese, grated (optional)

Put the sliced zucchini in salted boiling water and let it cook for about 3 minutes (till half cooked). Drain and let it dry on a paper towel.

Preheat oven to 200 C (400 F).

In a bowl, mix 1/4 cup water with the yogurt. In a sealable plastic bag, mix the cornmeal, oats, salt, black pepper, chili powder, cumin and parmesan cheese. Dip the zucchini pieces into the water-yogurt mix and drop it in the oat-cornmeal mix. Then place the pieces on a baking grill, lightly sprayed with oil. Once all the pieces are laid out, spray oil on top of them and place in the oven for about 15-18 minutes (or until golden brown). Serve hot.

Chicken With Black Bean Sauce Stir-Fry

So this recipe was a totally spontaneous creation today. I was in a hurry to make dinner and threw together some stuff and it actually turned out quite good. Try it and, as always, make alterations according to your taste.

Makes: 2 servings

Calories: Since this is something I cooked without any research, I don't have an exact figure yet. My guess is that it should be approximately 350 calories per serving. Will try and update this as soon as possible.

Ingredients:

2 boneless chicken breasts, sprinkled with salt and pepper on both sides

1/2 tsp + 1/2 tsp garlic paste

1 cup + handful scallions/green onions

1 tsp + 1 tsp olive oil

1/4 tsp ginger paste

1 cup fresh mushrooms. sliced

2 tbsp black bean sauce

1 tbsp rice vinegar

1 tbsp soy sauce

1/2 tsp sugar (optional)

1 cup cabbage, thinly sliced (optional)

2-3 cups boiled whole wheat noodles

handful cilantro, chopped

In a flat pan, heat 1/2 tsp olive oil and add 1/2 tsp garlic paste, stirring till incorporated. Add chicken breast and cook on both sides (about 2-4 minutes each side). Then add a handful of scallions. Cook for 2 more minutes and set aside. If the chicken does not have too many juices, then add about 1/8 cup of water or stock and let it heat through before putting aside. After the chicken has cooled, slice it and reserve the small amount of sauce/gravy with it.

In a wok, heat 1 tsp olive oil (sesame oil would be even better) and then add the remaining garlic paste and ginger paste. Then add the remaining scallions. Saute for 1 minute and then add the mushrooms. Cook for 2 minutes and then increase heat and add the chicken, black bean sauce, rice vinegar, sugar and soy sauce. When heated through, add cabbage and boiled noodles. Cook for 1-2 minutes, mixing well and then add the cilantro. Serve hot.

Serving suggestion: Sprinkle some roasted, crushed peanuts on top. You can even add bell peppers to this when you add the mushrooms. I have a pepper intolerance, so you won't really see them in any of my recipes!

Note: To simplify this dish, you can buy the ready to use black bean stir fry sauce. If that is what you decide to use, eliminate the plain black bean sauce, soy sauce, rice vinegar, and sugar from the recipe. It will turn out just as good.

Garlic Green Beans And Mushrooms

Serves: 4

Calories: About 100 per serving.

500 grams green beans, steamed (or put in boiling water for 3 minutes and then in ice cold water)

7 cloves of garlic (2 cloves sliced thinly and 5 cloves finely chopped)

2 tbsp olive oil

1 cup fresh mushrooms, sliced

1/2 tbsp butter (optional)

salt and pepper, to taste

Heat oil in a wok on medium heat and add the sliced garlic till very light brown. Add the chopped garlic, let it cook for a minute and then add the green beans and mushrooms. Add butter, salt and pepper and cook for about 2-3 minutes. Serve.

Note: If you are out of mushrooms, don't fret. The dish tastes just as good without them! :)

Roasted Okra

Okra is a good source of fiber, folic acid, vitamin B6 and other nutrients but it is generally fried or cooked in a lot of oil, which the okra absorbs. This recipe uses barely any oil and couldn't be easier, but does not disappoint as far as taste is concerned. A delicious and healthy side dish!

Serves: 2 (about 60-65 calories per serving)

Ingredients:

18-20 okra pod, sliced 1/3 inch thick

Olive oil/oil spray

Salt, to taste

Black pepper powder, to taste

Chat masala, to taste (optional)

Preheat oven to about 425 F (220 C). Line a baking sheet/tray with foil and spray with oil. Arrange okra in one layer and spray over it with oil (or drizzle with a little olive oil). Sprinkle with salt, pepper and chat masala. Bake in the oven for 10-15 minutes. Then broil for a minute (keep a close eye on the okra because it can burn easily). Take out into a dish and cool for a couple of minutes before serving.

Serving suggestion: Pour 'raita' over the okra. For raita: take 1/2 cup of yogurt and add 1/2 tsp garlic paste and salt (optional: cumin powder, red chili powder, black pepper powder). Add a little water to make yogurt a bit thinner in consistency (but not too watery).

Lemongrass Chicken

I tried this for the first time today and it turned out great! The flavors are simple, yet so SO good! I'll definitely be making this again.

Makes: 2-3 servings

Ingredients:

2 big chicken breasts, cubed

1-2 tsp ginger, chopped

2-3 cloves garlic, chopped

2-3 thai red chillies, chopped

2 stalks lemongrass, finely chopped and then smashed flat with a knife

1 cup chicken broth (recipe posted earlier or store bought) + 1 cup water

1 and a half cup scallions/ green onions, sliced

1 cup green beans, cut into 1-inch pieces (optional)

1/4 tsp black pepper powder

1 tsp salt

2 tblsp peanut oil (or any other oil)

2 tsp + 1 tsp lime juice

1 tsp corn flour, mixed with 2 tblsp water

Handful cilantro

In the chicken cubes, add pepper, 1/2 cup scallions, lemongrass and 1 tsp lime juice. Keep aside for about 30 minutes.

Heat a wok and then add oil. When heated, add the ginger and garlic and saute till golden brown. Add the chicken mixture and stir fry for about 3-4 minutes.

Add the red chillies and stir fry for another minute. Then add the chicken broth and water. Cook till chicken is done (about 5-7 minutes). Add the remaining scallions and green beans and season with salt. Cook for a minute and then add the lime juice and quickly mix in the corn flour and water mixture. Add the cilantro and mix well. Turn the stove off and cover the wok. Serve after 2 minutes while still hot.

I served it with garlic fried rice but you can serve it as is if you are avoiding carbs. :)

Spicy Chicken and Eggplant

I had a big eggplant lying around in the fridge and wanted to use it but didn't feel like making the typical grilled variety. So, I looked up a few recipes, combined them, altered them and came up with my version of them. It's simple, yet delicious. And the best part is, it's low on calories. I served it with homemade fresh whole wheat pasta. You can serve it with store bought whole wheat fettuccine (or the regular kind, if you're splurging!).

Ingredients:

450 grams (1 lb) fettuccine (homemade or store bought), boiled

1 large eggplant, cut into 1/2 inch pieces

5 tbsp olive oil

3 cloves garlic, finely chopped

1 tomato, cubed

2 scallions/ green onions, sliced

1 tsp red pepper flakes

500 grams boneless chicken breast, thinly sliced

1 cup chicken stock/broth (recipe posted earlier or store bought)

1 1/2 -2 tbsp tomato paste

1 tsp vinegar (optional)

salt and pepper, to taste

Handful fresh basil or 1 tsp dried basil (optional)

Heat half the olive oil in a pan and add half the garlic. Saute for about 30-45 seconds, then add the eggplant and cook for 2-3 minutes, while stirring. Add the tomato and cook for about 3-4 more minutes and then add the green onions. Remove from pan after cooking for a minute.

In the same pan, add the remaining oil and garlic. Add chicken and saute for about 4-5 minutes and then add the eggplant back into the pan. Cook for a few minutes.

In a bowl, mix the tomato paste, chicken stock, vinegar and red pepper flakes. Add into the chicken and eggplant mix and add the basil, salt and pepper to taste. Cook till sauce is thickened. Remove from heat and pour over your pre-cooked/boiled fettuccine. Garnish with plenty of chopped parsley, if desired.

Suggestion: After draining the pasta, post boiling, I try and boost its flavor by adding either grated parmesan cheese or any kind of pesto I have on hand. You can season it with whatever you prefer, or nothing at all! But do remember to add salt to the boiling water before putting pasta in it.

Asian Mushroom Soup

I was at the grocery store the other day and the fresh mushrooms looked so inviting that i HAD to buy them. I bought a pack of creminis, one big portobella mushroom and a pack of the trusted button mushrooms. So for dinner, I decided to make a mushroom soup with an asian twist. To make it a complete meal (and not a starter), I added whole wheat noodles to it. You can omit the chicken from the ingredients and use tofu instead (or not). You can always make it with shrimp too. The soup turned out rather yummy and wholesome.

Makes: 3-4 servings

Calories: About 250-300 per (large) soup bowl.

Ingredients:

1-2 chicken breasts, sliced into thin strips (optional; can be substituted with tofu or shrimp)

1 tbsp sesame oil (or any other oil you have on hand)

1 tsp garlic paste or finely chopped garlic

1/2 tsp ginger paste

1/2 inch fresh ginger root sliced (optional)

3 cups fresh mushrooms, sliced (I used button, portobello and cremini*)

1 and a half cups broth, store bought or homemade

4-5 cups water

3 tblsp soy sauce

3 thai red chillies, whole (optional)

1 cup cabbage (regular or red), sliced

1/2 cup carrot, grated or thinly sliced

1/2 cup scallions (green onions)

3 stems lemon grass, 1-inch each (optional)

2-3 tsp lime juice

1 handful cilantro

3 tsp rice vinegar (optional)

100 grams whole wheat noodles (or 2 noodle cakes)

salt, black pepper and crushed red chillies, to taste

Heat the sesame oil and add the ginger and garlic pastes. Add the chicken, season with salt and pepper and stir fry for 4-6 minutes. Add mushrooms, sliced ginger root, soy sauce, whole red chillies, lemon grass and cabbage. Cook for a minute and then add the broth and water. When it comes to a boil, reduce heat to simmer and add carrots and scallions. Let it cook for another minute and then add the noodles. Cook till noodles and chicken are done. Taste and add salt, pepper and crushed red chillies. Add lime juice, cilantro and rice vinegar. Cook another minute and then take off the heat. Serve.

*Always remove the stem when using cremini mushrooms.

The Basic Broth

Chicken or Vegetable broth is something that is used in so many recipes. You can get it in tetrapaks or cans at your local grocery store but i prefer to make it at home. I generally make it in bulk and freeze 1 cup ziploc bags (since they store flat and don't take up too much room in the freezer) of it. Doing this will save you a lot of time and of course, it's much healthier to make it yourself than buying it at the store.

Ingredients:

500 grams Chicken bones

Salt

Pepper

1 tsp Garlic paste/finely chopped garlic

Vegetables (onion, carrot, celery or any ones you prefer)

Parsley (optional)

Put chicken bones in a stock pot and cover with cold water. Add garlic paste, salt and pepper and the vegetables. Bring to a boil and decrease the heat. Let the stock simmer for a few hours, stirring after every 30 mins of so.

Remove bones and vegetables by draining the stock. Use right away or cool and freeze for further use.