My son loves udon – he loves it swimming in savoury hot broth, and he loves it when I do a quick stir-fry with fresh crunchy vegetables (pictured above). Needless to say, udon noodles is something I must always have in the freezer for ’emergency’ – eg no IDEA what to cook, no other INGREDIENTS to work with, no MOOD to cook something more complicated (a.k.a. lazy days). I too love this Yaki udon dish, and when I do cook it, there usually isn’t any leftovers. I’m sure you’ll love it too!
I have been absent from the site for almost a month now and I feel awful about that. Apologies for the lack of updates, although I have to say that the time I took off from posting new recipes on Kitchen Missus has given me a brand new perspective and loads of great recipes that I am now looking forward to sharing. Previously, I worked on and worried constantly about the site and that left me extremely stressed, and a stressed Pamela is a grumpy Pamela, not good at all. But I’m back now! Refreshed and raring to go with fun and delicious recipes that are easy to make and healthy to boot. Starting with this fabulous steamed broccoli dish that is ready in 10 minutes, healthy and with minimal fuss.
Pea Shoots is known more commonly as Dou Miao here in Chinese-speaking parts of Asia. Dou Miao means Pea Shoots, Pea Shoots means Dou Miao, it is really as straightforward and un-poetic as this recipe that I am sharing now – so so so simple, with only 3 ingredients and ready from the fridge to the plate in less than 10 minutes. There really is no excuse for not eating your vegetables now!
I used to have the same problem when I buy lotus roots – it is usually sold in packets of 2 segments or more, either separated or still conjoined, and when I buy it to make lotus root soup I don’t need to use all 2 segments and therefore I will always be left with 1 segment sitting in the fridge awaiting its fate. Fortunately I discovered other ways of cooking lotus root, one is to bake thin slices of it and toss in salt for a healthy lotus root chips snack, and another is to sauté it, which is this Sautéed Lotus Root recipe that I am about to share in this post. Both ways are extremely easy and straightforward, and extremely delectable and perfect to have as mid-day snacks.
This is a quick and delicious way to prepare chinese spinach, and it goes well with just about everything! You could serve this as a dish with rice or porridge, toss it in dry noodles for an additional burst of flavour (and nutrition), introduce it alongside kimchi the next time you decide to cook up a Korean-style dinner table, or even eat it on its own.
I love Naibai, I could eat it every single day. I also love its deep green hue which seems to whisper to me that it is full of healthy stuff that will make my hair grow long and shiny and contribute a glow to my skin. I love everything about it, and here I am going to share a quick recipe on how to make Naibai yummy as hell!
I came across this pasta recipe on pinterest last week and decided that I just HAD to try it out. The photo looked enticing, the required list of ingredients was very simple, and the method was minimal. On top of all those factors, the name of this pasta was one that I had never come across before at restaurants and cafes. Check off the box for new pasta recipe learned!
Deep-frying is a technique that I like to avoid when cooking as it usually results in greasy foods that are unhealthy and, more often than not, compromises the original flavour profile of the ingredient. When I want to have french fries, wedges, homemade potato chips or sweet potato chips, I stick them in the oven to bake! Here is something that is low in calories, packed with health benefits, and will be sure to amaze your guests at your next neighbourhood gathering or party – Baked Lotus Root Chips.