Vegetable, Egg Quick Noodles
Oi!
Tudo Bem? My quick noodles is another recipe addition to Junho Noodle theme. These noodles were cooked a day a go for spaghetti along with the red sauce. So, you don’t really have to do too much work to put this quick, simple, and delicious dish together for lunch, dinner, or even a party.
Get creative! Use what every vegetable you like. Plus, if you don’t want to eat the egg, you could use; tofu, chicken, beef, or pork (ensuring that the appropriate time is allotted for the specific protein).
Serves: Up to 4 people
Prep Time: Less than 8 minutes
Cook Time: Less than 10 minutes
Ingredients and Preparation:
2. Red Sauce
3. 4 eggs; beaten, salted
4. 1 medium carrot; already peeled and sliced into match sticks
5. 1 medium tomato; chopped length wise
6. Fresh broccoli florets; stems cut off
7. 1/2 c low sodium soy sauce
8. 1 t dried red chili flakes
9. Salt and Pepper
Preparation:
1. In a skillet, cook the eggs for 1 minute, set aside in a bowl.
2. Take a larger skillet, pour a bit of water, salt and pepper, cook the carrots, broccoli until a bit tender, for up to 4 minutes. Than add the fresh tomato and cook for about 1 minute. Remove and add into the bowl with the eggs.
3. Add the pasta in a large skillet with a bit of water (about 1/4 teaspoon), add the soy sauce, and about 2 cups of red sauce incorporate gently together. Fold the vegetables and egg mixture. Let sit for 1 minute. Dash red chili flakes. Turn off heat.
4. Plate dish, add a bit of salt and pepper.
Bon Provecho!
Ciao,
Odeliza Jacoba
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Spaghetti with Red Sauce
Oi!
Tudo Bem? Spaghetti with red sauce continues our Junho Noodle theme. This is a really simple dish to make. I like to prepare extra spaghetti and sauce to use for another day.
Serves: Up to 4 people
Prep Time: Less than 5 minutes
Cook Time: Less than 15 minutes
Ingredients and Preparation
1. 1 box of pasta
Preparation
1. Salt a pot of boiling water.
2. Place pasta and cook until close to el’ dente.
3. Heat already prepared sauce for 3 minutes or until it is the temperature you desire.
4. Plate pasta and then laddle the sauce.
Bon Apetito!
Ate a logo,
Odeliza Jacoba
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Dry Ramen
Ola,
Dry ramen recipe continues our Junho Noodles month. Like most of my dishes, its simple and quick. Most of my readers are from South America and the majority of them are Expats. So this is why I like to make simple take offs of Asian dishes its really tough to get products that are of Asian ingredients in South America. Especially in Uruguay. Most of my recipes work with what I could purchase in Montevideo, Uruguay. So keep in mind, my ramen is not the actual ramen style from Japan. But it still taste pretty good.
Serves: Up to 4 people
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients and work:
1. 1lb angel hair pasta
2. 2 c of already cooked tofu or protein of choice, simply flavored with salt
3. 1 c Chinese cabbage already shredded, Shitake mushrooms cut lenght wise
4. 1 medium stick carrot already peeled and cut length wise
5. 1 whole green onion green parts cut round, yellow cut length wise
6. 1 T diced fresh garlic
7. 1 T diced fresh ginger
8. Grapeseed oil or olive oil
9. Sea salt and black peppercorns
10. Table salt for the pasta water
11. Soy sauce
12. Fresh mung beans for garnish
How to:
1. In a pot of boiling water add a lot of salt then add the angel hair pasta. Cook for under set ready time, which is about 7 minutes. Remove pasta right away and place in a bowl covered with a dish towel or paper towl.
2. In a skillet or wok, or what ever frying pan you have handy, heat the skillet to medium high. Once hot enough, turn to medium and place about 1 tablespoon of oil. Add the white part of the green onions until a bit transulcent. Then add the garlic tossing frequently to ensure garlic does not burn.
3. Add the carrots, cabagge, mushrooms, and toss in the tofu. Add the ginger and mix well. Turn off heat and then add a bit of the pasta water.
4. With an individual dish, plate the pasta first, add a bit of the pasta water to the pasta, on one side plate the sauteed mixture, another side add the mung beans, and green onions. Serve with soy sauce, salt and pepper to taste.
Enjoy!
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Ate a vista,
Odeliza Jacoba
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Cold Vietnamese Noodles
Oi!
This Junio-June- its all about noodles! This cold Vietnamese noodle dish is a wonderful go to dish when company are over or when you just want something that is not so heavy. Even though its winter time in Uruguay and most of South America, this dish is still yummy.
Serves: Up to 4 people
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients and work:
1. 1 box of fettucini pasta
2. 1lb of already cook deep fried tofu or your choice of protein
3. Fresh Mung Beans
4. Fresh cilantro
5. Fresh carrots-slaw-
6. Red wine vinegar with cut up green chilies
What to do:
1. Heat a pot of salted water, once bubbling, place pasta, cook until el’ dente
2. Plate the fresh ingredients
3. Plate the red wine vinegar and green chilies in a separate small bowl as well as the sweet and sour sauce
4. Plate the already cook pasta
5. Assemble the dish individually as per taste
Bom Apetiti!
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Odeliza Jacoba
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www.odeliza.com “My life in South America”
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