Wee Wooden Spoon

Sesame Oil Turkey Noodle Bowl

This is a wonderfully savory noodle recipe that is brimming full of umami goodness. For this seriously simple noodle bowl dish, the key ingredients are the chewy fresh ramen noodles,ground turkey, chili crisp sauce, hoisin sauce and generous drizzles of glossy sesame oil. Similar, to all my other recipes this is quick and simple to make.

Serves 1-2

Ingredients:

2 packs of fresh ramen noodles or any other noodles you prefer
2 cups bok choy
1/2lb ground turkey (or substitute with plant-based ground “meat” if you are vegetarian)
2 tbsp hoisin sauce
1 tbsp soy sauce
2 tbsp Lao Ga Ma chili crisp
2- 3 tbsp sesame oil

How to make Sesame Oil Turkey Noodles:

Coat a large pan with vegetable oil.
Add turkey to the pan and stir in soy sauce,hoisin sauce, Lao Ga Ma chili crisp sauce.
In the meantime, wash the boy choy and blanch in boiling water until tender.
Cook until the ground turkey is fully cooked, turn off the heat and set aside.
Cook fresh ramen noodle in boiling water for 1-2 minutes.
Drain and rinse with cold water immediately.
Layer the noodles on a plate,ladle on the cooked ground turkey with sauce and add the boy choy.
Lastly, drizzle sesame oil generously over the noodles and dress with green onion and sesame seeds (optional).

Three-Bean Chili

This humble three-bean chili recipe packs mighty flavor. A quick and easy pressure cooker three-bean chili made with navy beans, pinto beans, and black beans. It’s a warming and highly nutritious meal that is loaded with yummy goodness. Beans are among the most versatile and commonly eaten foods throughout the world, and there are many varieties to choose from. Because of their nutritional composition, these economical foods have the potential to improve the diet quality and long-term health of those who consume beans regularly. Generally, they provide at least a little of every nutrient that you need. Beans provide protein, fiber, folate, iron, potassium, and magnesium while containing little or no total fat, trans-fat, sodium, and cholesterol. I used dried beans in this bean recipe which I soaked overnight in water. Also, for extra protein and texture I added plant-based ground be’f . If you are looking for tasty bean recipe,then look no further this simple plant-based meal could be for you.

Benefits of soaking dried beans

Soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest.
Beans and other legumes are often soaked in water overnight to improve their nutritional value.
Soaking has been found to decrease phytate, protease inhibitors, lectins, tannins, and calcium oxalate.

Serves 4-5

Ingredients:

1/2 cup Black beans
1/2 cup Pinto beans
¼ cup Navy beans
1 cup plant-based ground be’f
1 yellow onion (chopped)
3 cloves garlic (minced)
1 tsp cumin
2 tbsp chili powder
2 tbsp Worcestershire sauce
1 cup tomato paste
4 tomatoes (chopped)
2 cup quinoa
2 cups vegetable stock
2 avocados
2 cup sweetcorn

How to make 3-Bean Chili

Steps:

1.Soak dried beans overnight with water in a large glass bowl overnight.

2.Drain the water from the beans and add to the pressure cooker.

3.Add the chopped yellow onion, tomatoes, and garlic.

4.Now combine the seasoning and spices: cumin, chili powder, Worchester sauce, tomato paste, and 2 cups of vegetable stock.

5.Add the meatless ground beef (or ground beef, chicken, or turkey if you prefer).

6.Mix gently so that the ingredients are well combined.

7.Add water if required.

8.To cook dried bean quickly cook in a pressure cooker on a high setting for 30 minutes and natural release.

9.In the meantime, cook quinoa according to package instructions and heat up sweetcorn.

10.Half an avocado and slice.

11.Ladle the cooked three-bean chili onto a plate. Layer on half a sliced avocado, quinoa, and sweetcorn.

12. Enjoy.

Thai Basil Chicken

Thai Basil Chicken is also known as Pad Krapow Gai. I’ve been on fresh herb kick of late. I love all herbs and basil is one of my all-time favorites to accent a dish. The heart of this dish is the Thai basil. It has a deep purple stem and has a sweet, anise-like scent and a subtle hint of licorice. Not to be mistaken for Holy basil which has a peppery and clove flavor. Research suggests that Thai basil is high in antioxidants and a rich source of vitamin A. Thai basil releases its full flavor when it’s cooked, giving you the most beautiful fragrance. It’s a simple and healthy dinner that’s ready in under 30 minutes.

Ingredients:

3 x chicken breast (diced)or 1lb ground chicken
3 x garlic cloves
1 shallot
10 -15 Thai basil leaves
1 orange bell pepper
1 red bell pepper
1 tsp dried red chili pepper or fresh red chili pepper
2 cups Jasmine rice
2 tbsp corn starch
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp honey
1 tsp fish sauce
1 tbsp vegetable oil

**How to make Thai Basil Chicken at home**

Steps to make Thai Basil Chicken:

1.Cook Jasmine rice according to package instructions.

2.Chop the chicken breast into small bite-sized cubes.

3.Coat the chicken with corn-starch. This velvet technique will create a tender texture, it ensures the chicken breast does not dry out. Allow it to marinate for 10-15 minutes.

4.In the meantime, mince the garlic and dice the shallot.

5.Dice the orange and red pepper into small cubes

6.Wash the Thai basil leaves and remove the stems. Roughly chop the leaves into smaller pieces.

7.In a small bowl whisk the oyster sauce, soy sauce, fish sauce and honey together to form a sauce.

8.Coat a hot wok with vegetable oil and add the chicken.

9.Add the shallot and garlic until tender.

10.Stir in the sauce.

11.Sear until it is almost fully cooked.

12.Add the bell peppers and chili pepper.

13.Add water if required and stir gently to coat the chicken in the sauce.

14.Lasty, add the Thai basil and cook until wilted.

15.Add the cooked fluffy Jasmine rice to a plate and ladle on the Thai basil chicken. Enjoy!

Shiitake Mushroom Miso Ramen

Whether you are plant-based or looking to tread more lightly on this planet, this deliciously healthy meatless Shiitake Mushroom Miso Ramen recipe has got your back!

The fun of crafting your own ramen bowl is that you can add your own personal touch by adding your favorite toppings. This easy and nutritious ramen miso broth has been gently simmered and topped with fresh organic spinach, tofu triangles, super sweetcorn, and “meaty” Shiitake mushrooms.For this recipe, I used fresh Kaedama ramen noodles. In Japanese, “Kaedama” essentially means extra noodles please, so these are perfect if you wish to make your own flavorful steaming broth or need extra noodles. Do you like extra noodles?

What is Meatless Monday?

Meatless Monday is a global movement that encourages people to reduce meat in their diet for their personal health and the health of the planet. Modern Meatless Monday as it is known today, began in 2003 with the work at Johns Hopkins Center for Livable future. The campaign was initially coined as a health message to improve health, environment, climate, human and animal welfare with one simple message, “Once a week, cut out meat”. Now entering its second decade, Meatless Monday is embraced in over 40 countries and in over 20 languages. If a plant-based diet has appealed to you, but the thought of sad salads is not doing it for you. Then why not ignite your tastebuds with this tasty Shiitake Mushroom Miso Ramen recipe?These are fresh and delightfully chewy artisanal ramen Kaedama noodles.

Serves 1-2

Ingredients:

¼ cup Awase miso paste
6 oz extra firm organic tofu
10 large organic spinach leaves
2 tbsp Wakame seaweed
1 cup sweetcorn
5 dried shiitake mushrooms (These are available dried, fresh, or frozen)
2 portions Kaedama fresh ramen noodles
2 tsbp green onion (chopped)

How to make Shitake Mushroom Miso Ramen Noodles

Steps:

1.Cut the tofu into large squares and then cut them in half to form triangles.

2.Pan-fry them with a splash of vegetable oil until golden on each side. Set aside.

3.Bring a large pot of water to a boil. Add the dried wakame seaweed and dried shiitake mushrooms.

4.Gently simmer until tender about 10 minutes. Then add the miso paste and stir well.

5.Blanch the frozen sweetcorn.

6.Cut the green onions with kitchen scissors

7.In the meantime, bring another pot of water to the boil. Add the ramen noodles to the boiling water and lightly blanch for 1-2 minutes and remove from water immediately. Drain them in a sieve and rinse with cold water.

8.Add the cooked ramen noodles to a bowl.

9.Slice the Shiitake mushrooms.

10.Layer on the sweetcorn, tofu, and mushrooms on top of the noodles.

11.Ladle the steaming hot broth on top of the noodles and garnish with green onion.

12.Enjoy. Plant-based ramen is served.

Salmon Kedgeree

This popular breakfast meal hails from the Victorian era, probably the kind of dish that may have been offered to the “upstairs” people at Downton Abbey, on some shiny silverware served by a butler. These days it’s a classic British comfort food brunch option, commonly served at restaurants on the other side of the pond. A glorious, curried rice dish with Anglo-Indian roots.The traditional kedgeree uses smoked haddock or mackerel, but in my version, I used salmon.This salmon kedgeree recipe features: fluffy golden curry infused rice, gorgeously poached coral pink salmon, bouncy hard-boiled eggs, and is accented with zesty punches of lemon and plenty of fresh organic Italian parsley. A simple and healthy recipe that is incredibly fragrant.It can be served hot or cold. It’s traditionally considered a breakfast food but also goes well for lunch, or dinner. Have you tried kedgeree before?

Serves 1-2

Ingredients:

2 hard boiled eggs
1.5 long grain rice
8 oz salmon fillet
1/2 cup fresh flat-leaf parsley
1 cup peas
1 lemon
1 yellow onion
2 cloves garlic
2 tbsp curry powder
1 tsp turmeric powder
1/4 tsp garam masala
1 tbsp extra virgin olive oil

How to make Salmon Kedgeree?

Steps:

1.Cook the rice according to package instructions.

2.Hard-boil the eggs and allow to cool enough to peel and cut in half. Approximately 9-10 minutes.

3.Gently simmer the salmon in 1 cup of water. Add a pinch of salt and cook until tender and then set aside.

4.Peel and chop the onion.

5.Peel and mince the garlic.

6.In a large pan cook the onion and garlic until tender.

7.Add the curry, garam masala and turmeric powder.

8.Add the cooked rice and peas.

9.Fold and stir gently until the rice is beautifully stained gold.

10.Turn off the heat and drizzle with extra virgin olive oil.

11.Grab a plate and layer on the cooked rice.

12.Flake the salmon chunks with a fork into the rice and add the halved boiled egg on top.

13.Squeeze lemon juice over the rice and garnish with fresh organic Italian parsley.

14.Enjoy.

If you like this recipe you might also like these:

Creamy Tomato and Lentil Pasta

Whether you are vegetarian or just looking to cut down on your meat consumption. This easy and nutritious creamy tomato and lentil pasta recipe is for you. Red lentils are split and cook quickly. They are a fantastic source of protein to help bulk up a meatless meal. Red lentils can help you increase your daily iron and fiber intake. Another advantage is that they are inexpensive and are easy to find in most supermarkets. You can also cook lentils in big batches and use them for lunch or dinner throughout the week, as they will last for up to 5 days in your fridge. I love pasta dishes as they are so versatile, and you can customize them to suit your own tastes. For this dish, I used fettuccine also known as “little ribbons” in Italian. This long pasta cut meanders around the delicious tomato and lentil sauce beautifully. Lastly,garnish the dish with fresh basil leaves, this will delicately perfume the entire dish for extra flavor. These fresh basil leaves are the last of the season from my basil plant. You can buy these fresh from the supermarket or you can use dried basil.

Serves 1-2

Ingredients:

8oz Fettuccine
1.5 cup red lentils
1 yellow onion (diced)
2 cloves garlic (minced)
12oz tomato paste
1.5 cup vegetable stock
4 tbsp Parmesan cheese
2 tbsp Worcestershire sauce
18 fresh basil leaves
a pinch pepper
a pinch of salt

Steps:

Bring a pot of salted water to a boil.Cook pasta according to package instructions.
Mince the garlic cloves and dice onions finely.
Wash and rinse red lentils in a sieve.
In a large pot saute the garlic and onion until browned.
Add lentils and vegetable stock. Cook until the lentils are tender.
Then add tomato paste and Worcestershire sauce.
Mix gently coat the lentils in the sauce. Add water if required if the sauce is too thick.
Sprinkle a pinch of salt and pepper to taste.
Layer the cooked fettuccine pasta on a plate, ladle on the lentil sauce on top, garnish with basil and your favorite cheese.
Enjoy.

Simple Chicken Pho

Cozy up with this Chicken Pho for the soul. Pho pronounced “fuh” is an iconic Vietnamese rice noodle soup consisting of broth, rice noodles, herbs and usually meat. The real beauty of pho is that it looks rather unassuming, but the slowly simmered broth is infused with delicate notes of ginger and sweet onion. The warming chicken broth is accented by a pinch of sugar and dashes of fish sauce. It is simple, fresh, and fragrant.The best chicken pho that I have ever tried was at a phenomenal Vietnamese restaurant, their unique broth and their in-house made noodle was truly gold standard. A family recipe from Vietnam that has been passed down from many generations. Unfortunately, I moved so I cannot visit this outstanding place anymore.

As an alternative, this is my variation of home-cooked simple Chicken Pho. I’ve tried and tested this Chicken Pho recipe using frozen chicken thighs and tenders, which yields a richer chicken flavor without having to simmer it for hours.

Serves 2-3

Ingredients:

10 cups of water
12oz rice noodles
3 chicken thighs
3 chicken tenders
1 yellow onion (chopped)
1 stalk green onion (chopped)
1 lime
1 thumb of ginger
1 tbsp fish sauce
1 tbsp sugar
1.5 tbsp fish sauce
A pinch of salt
A pinch Chinese five spice powder

Steps:

Place the rice noodles in a large mixing bowl. Cover with warm water and soak for 20 minutes, until softened.
While the noodles are soaking, heat a large pot over medium-high heat.
Peel the ginger and cut into smaller pieces.
Peel and chop the onion into slices.
Add the ginger and chopped onion to the pot and cook for 2 minutes, or until fragrant.
Add the water, chicken thighs, and chicken tenders. Increase the heat to high, cover, and bring to a simmer.
Add fish sauce, sugar, salt and then add a pinch of five spice (only use a tiny amount as it is very aromatic)
Simmer for about 30 -60 minutes or until fully cooked. Add more water, if necessary. Remove from the heat.
After 20 minutes of soaking, drain the rice noodles, then quickly blanch them in another pot of boiling water.
Remove the chicken from the broth.
Shred the chicken with two forks.
Add the shredded chicken. Ladle the hot pho broth over the noodles into a bowl. Add a squeeze of lime juice, green onions, and any other favorite toppings.
Enjoy immediately.

If you like this recipe you may like these :

Umami Wonton Shrimp and Chicken Noodle Soup

Kung Pao Chicken

Lemon and Garlic Butter Salmon

Try nutritious oven-baked salmon with garlic butter for richness and finish with fresh lemon juice for bright flavor. It’s the perfect healthy complement to salmon. This sheet pan dinner is simple to make with minimal cleanup. The succulent salmon is packed with delicious flavor, omega-3 fatty acids, vitamin B12 and protein. Served with a healthy side of tender asparagus spears, sweet mini peppers, and nutrient dense quinoa. Quinoa is considered a complete protein source, which means that it provides all nine essential amino acids. They are most recognized for their role in muscle development and repair, the body depends on them for many vital processes. For another layer of flavor, chopped fresh parsley is used for a lovely colorful garnish. An all-round nourishing and delicious meal perfect for dinner or lunch meal-prep. Also, as a bonus the warmth of the oven heats up your kitchen nicely.

Ingredients:

Serves 2

10 asparagus spears
8 mini peppers
2 x 8oz Atlantic salmon fillets
2 cloves garlic (minced)
1 tbsp parsley (chopped)
1.5 cups quinoa
¼ stick unsalted butter
½ lemon
salt (pinch)
pepper (pinch)

Steps:

Quinoa

1.Wash and drain quinoa

2.Add quinoa to a pot and pour in 2 cups of water.

3.Bring the water to a roaring boil and cook until the quinoa becomes fluffy. Cook it for approximately 10 minutes, stir it often to prevent it sticking, and add water if necessary. For the last few minutes, reduce the heat and place a lid on the pot.

Salmon, Asparagus and Mini Peppers

4.Wash the asparagus and mini peppers in a colander.

5. Chop the end of the asparagus off, right at the part where the white turns to green.

6.Line a baking tray with aluminum foil.

7.Cut up a ¼ stick of unsalted butter into 1-2inch pieces.

8.Lightly rub some butter on the aluminum foil where you will place the salmon, to prevent it sticking.

9.Add the salmon, mini peppers, and asparagus to the baking tray.

10.Sprinkle garlic, a pinch of salt, pepper and place the butter chunks on top of the salmon.

11.Cook it in the oven at 430F for about 15 minutes or until cooked through. Check halfway and flip the vegetables over onto the opposite side.

12.For a nice colorful garnish, add fresh chopped parsley on top of the salmon.

13.Lastly, squeeze the lemon juice over the salmon and asparagus for bright flavor.

14. Plate and enjoy.

**Lemon and Garlic Butter Salmon with Quinoa and Roasted Vegetables**

If you like this recipe you might also like these:

Striped Bass,Quinoa and Mesclun Greens

Golden Turmeric Chicken

Mushroom Spaghetti with Olive Oil and Garlic Sauce(Aglio e Olio)

Spaghetti, translated into “thin strings’ is one of Italy’s most iconic pasta shapes. It is one of the most frequently cooked pasta cuts worldwide and is usually available in most restaurants. Pasta is typically made from wheat flour with water or eggs, and then molded into different shapes.Pasta is a staple of Italian cuisine. Pasta is also a staple in my home that I tend to eat at least several times a week. I think nothing beats a big warm bowl of pasta for a lunch, dinner or even a snack.The best thing about pasta is that it is so versatile, it can a humble classic dish, or it can be as extravagant as you like.

After a day out hiking up a mountain I came home and I was starving. I felt like Godzilla! I was thrilled to unbox some pasta gifts that Barilla had kindly sent me. Spaghetti and Farfalle are genuinely two of my favorite pasta cuts, I am so happy to have received these. I always like to stock up a few of these to keep in the kitchen cupboard. Also, I have been talking about buying pasta kitchen accessories for ages, so these pasta tongs are a perfect addition to my kitchen.

This satisfying spaghetti recipe is rich in good fat and cooked with fresh ingredients. This is a variation of the classic Spaghetti Aglio e Olio, with baby Bella mushrooms for extra flavor. A scrumptious dish full of healthy garlic and olive oil goodness. If you are looking to make a quick dinner in under 15 minutes, this is the recipe for you.

Serves 1- 2

Ingredients:

6oz Barilla Spaghetti
1.5 cup of mushrooms
1/4 cup olive oil
salt (to taste)
pepper (to taste)
2 cloves of garlic (minced)
2oz Parmesan Reggiano
dried parsley (for garnish)

Steps:

1.Bring water to boil in a medium-sized pot over high heat. Add salt, and spaghetti to cook according to package instructions.

2.Meanwhile, put a large skillet over low-medium heat. Add the olive oil, mushrooms, and garlic. Allow them to slowly sautee for optimal infusion without burning for 3-5 minutes or under tender.

3.Once the pasta is ready, drain and add into the skillet but retain 1/4 cup of pasta water and set aside.

4.Add grated Parmesan Reggiano and gently mix using pasta tongs until everything is well combined.

5.Add a few tablespoons of pasta water if you find your pasta to be a little dry.

6.Garnish with dried or fresh parsley.

7.Plate and enjoy.

If you like this recipe you might also like :

Crispy Cantonese Soy Sauce Pan-Fried Noodles

Do you fancy some speedy crispy noodles? These noodles may look basic, but they are packed full of classic flavors. A easy recipe that only requires a small handful of ingredients. If you love crispy savory noodles this one will be right up your alley. I recommend fresh Hong Kong style pan-fried noodles; you can get them at your local Asian supermarket. Alternatively, you can use the dried version too. The beansprouts and onions add a beautifully crunchy dimension to the noodles. This is such a popular noodle dish at dim-sum restaurants throughout the world. A go-to tasty main or side dish that takes minimal effort. Grab your wok let’s make crispy noodles.

Ingredients:

16oz Hong Kong Style Pan Fried Noodle
12 oz beansprouts
3 green onion stalks
1 yellow onion
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp light soy sauce
3 tbsp vegetable oil
1 tbsp sesame oil

Steps:

Blanch fresh noodles in pot of boiling water for 1 minute and drain in a colander.
Chop green onion and yellow onion into 1-2inch slices.
Wash and drain beansprouts well.
Heat a non-stick wok on a high and add 1 tbsp of vegetable oil.
Add the fresh noodles and spread the noodles evenly to ensure a crispy base.
Cook for 3 minutes.
Lightly toss the noodles and then flip noodles onto the opposite side.
Add more vegetable oil along the perimeter of the noodles to help develop a nice crisp.
Allow the noodles cook on this side for another 3 minutes, occasionally tossing and moving the noodles.
Add oyster sauce,soy sauce and green onion. Coat noodles evenly.
Turn off heat and drizzle with sesame oil.
Grab a plate and tuck in.

If you like this recipe you might like these recipes too:

King Oyster Mushroom And Tofu Noodle Bowl

Char Kway Teow (Stir-fried flat rice noodle)