Soba noodles with stir-fried vegetables is a quick, easy and delicious healthy option for meatless Monday, or any day of the week. Soba noodles cook in a only a few minutes, the veggies get a quick sauté and dinner is done. From fridge to fork in less than 20 minutes – faster if you prep vegetable the night before.
It’s another New Year and once again, after the gluttony that was Thanksgiving and Christmas overindulgence, it’s time to rein it back in. One way that we have decided to do that around here is sticking to a “meatless Monday”.
While we were whooping it up in Vancouver a few months ago, we had a warm soba noodle appetizer at our favorite sushi restaurant. It was loaded with seafood and unbelievably delicious. I wanted to have something reminiscent of that salad, but suitable for a vegetarian dinner. The only restriction I gave myself (aside from the seafood) was that I had to use what I had in the kitchen. It wasn’t like there was a “rule” in play… I just didn’t feel like going to store. Out of sheer laziness, deliciousness was born!
Salty, sweet, hot & sour. These four words describe the flavors of Thai food. Thai food is all about balance and that is one of the things I love most about it. The flavors hit your tongue on every level. There is an element of all of these tastes in every bite. The beauty of Thai food is that none of the flavors overpower the others, they all exist harmoniously on your palate and it is some of the most unique food you will ever have.
One of my favorite things to have in warmer weather are summer rolls. They are light and refreshing with a nice bit of crunch to satisfy the need for some texture. The ingredients can be anything you want them to be, so if you are in the mood for these but need to use what is already on hand, no worries.
From traditional summer rolls to the ones I’ll be making today; which are a bit of a twist on tradition, they are a great summer meal and best of all, they are easy on the wallet and on the waist.