Spicy Thai Noodle Soup

Spicy Thai Noodle Soup

 As the weather begins to turn cooler, nothing tastes better and fills you up without weighing you down that a piping hot bowl of soup.  The other night I was watching the season premiere of Anthony Bourdain's show Parts Unknown where he visits Vietnam, and eats bowl after bowl of noodle soup.  While this recipe is not Vietnamese, it is a spicy bowl of flavorful noodles and vegetables that definitely satisfied my craving.  I had originally planned to make a version of my Spicy Chipotle Bean and Corn Chili for dinner last night, but I had brown rice noodles and green curry paste that I needed to use, so I came up with this instead.  I incorporated the super spicy red chili peppers into it because they are the last things growing in my backyard garden, and despite them being extremely hot, I love the flavor that they add.  My husband, who can usually handle more spice than me, actually had a little trouble finishing his large portion soup, but I loved it, and kept reminding him that hot peppers are good for your metabolism.  So you can either eat more, or lose weight while eating plenty, whichever you desire. ;) And I know for certain, that after my left over bowl is gone later today, I'll be putting the ingredients back on my shopping list to make again very soon.

Vegetable Lo Mein

Vegetable Lo Mein

I made this meal back in the Spring before I had fresh veggies from my garden, but now that my garden is in full bloom (although not doing as well as past years), I figured I should post this recipe for all my fellow gardeners. I actually do have peas, peppers, kale, carrots, green onions, and basil all growing so this recipe is perfect, and I'll have to make it again soon.  Of course you can always use whatever veggies you happen to have growing, or at your farmer's market, or even in your freezer, and could definitely add some cooked chicken, steak or tofu to the final dish to increase the protein content.  I just like how quick and simple this recipe is because if you are like me and love carbs, Chinese noodles can sometimes be a diet nemesis. With this recipe you can control how much oil and sugar goes into the pot, so you end up doing your body a favor.  I used whole grain organic soba noodles as the base, but you could also use your favorite type of spaghetti in this recipe as well.  So forget the take out and get cooking with all the bounty growing right out your back door!

Vegan Noodle Bowl

Vegan Noodle Bowl

This is a meal that will leave you feeling so good inside and out.  Full of veggies and high protein tofu, it is so satisfying and rich that you will not even notice that there is no meat in it.  Trust me because my husband and my son LOVED it.  I saw a recipe similar to this in a magazine awhile ago and was intrigued by the amount of sesame oil used in the dressing.  Usually just the smallest amount in a stir fry adds so much flavor, but this called for a few tablespoons.  I was skeptical, but it totally works.  The rich, nutty flavor adds a layer of depth to the otherwise simple combination of whole grain buckwheat soba noodles and vegetables.  Even without the tofu it would be a satisfyingly indulgent meal.  The original recipe also called for shredded red cabbage and fresh edamame but I didn't have either on hand when I made my version.  You really can add whatever vegetables you prefer and even use regular spaghetti noodles instead.  It is all about the sauce, which combines the perfect ratio of sweet, salty and spicy to this healthy and hearty dish.