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Love instant noodles, but hate that it has no nutritive value? No worries...i got your back :) Its time to pimp them noodles up!! My version of instant noodles is packed with all the good things...the umami flavour bombs, some crunchy veggies, the smoothness of silken tofu and the awesomeness of Nori. I am sure you will love a hot bowl of this japanese-cuisine inspired noodly goodness on a soggy rainy day :)
In Italia il broccolo è una tipica verdura invernale di cui nulla si butta.
Le foglie diventano un croccante aperitivo.
Il gambo una vellutata o una dadolata in padella.
Le cime rendono la pasta invitante saporita e colorata!
We are cooking at home more than we ever have. Trying to come up with a variety of new has been a challenge. This easy recipe has become a lunchtime favorite. It is quick, easy, and makes good use of leftover vegetables we might have on hand.
1 pkg Sea Tangle Noodle Company Kelp Noodles
1 ctr Kettle & Fire Turmeric Ginger Bone Broth
2 tbsp coconut aminos
1 tbsp avocado oil
6 garlic cloves, minced (I usually add more!)
1/2 onion, diced
1/2 head of cabbage, shredded
2 carrots, julienned
Salt and pepper to taste
2 scallions, chopped (optional)
1/4 cup cilantro, chopped (optional)
Optional additions: fish sauce, curry paste, or hot sauce of choice
Prep time: 15 min
Cook time: 20 min
In a large sauce pan, heat the avocado oil & sauté the onions, garlic, and salt and pepper. Once the onions are translucent, add the cabbage and carrots (really, any leftover vegetables on hand will work), cook until soft.
Add the bone broth, coconut aminos, and Kelp Noodles. Bring to a low boil, reduce heat to keep warm.
When ready to eat, ladle into bowls and garnish with scallions & cilantro, and ENJOY!