Cellophane Noodle Salad

what happened yesterday?

I had a sleep over (yes at age 24 heh). Woke up at 9 am in the morning before everyone else and made french toast for my nieces. it’s easy to make and they love french toast.

I didn’t have my camera with me :), so here’s how its done in case you don’t know how: 2 eggs, 1 TBS of yogurt, little bit of salt, and sugar. beat everything together and just soak the toast one piece at a time. melt some butter in a frying pan and just place the toast until they’re slightly browned. when they’re done. sprinkle some caster sugar on top of each toast and serve them with maple syrup.

Today’s dish:

I can’tbelieve it reached 37 degree Celsius today! it was extremely hot and it took me forever to reach home.

to cool off, I wanted to cook something very light and summery so i decided to make this salad.

cellophane noodles or glass noodles are made of  mung bean, cornstarch and water, but it doesn’t mean that they’re light in calories :), its just different! it can be added to soups, or eaten cold as a salad. very easy to prepare and very versatile.

Ingredients:

  1. Cellophane noodles.
  2. Spring onions
  3. Shredded carrots
  4. Shredded cucumbers
  5. Broccoli
  6. Any type of protein (optional. I just shredded the meat from today’s lunch -ribs- but shrimp goes really well with it)
  7. Green chili, cut really to small pieces
  8. Light soy sauce
  9. Lemon juice
  10. Garlic

Directions:

  1. Soak the noodles in cold water for about 20 minutes.
  2. in a small bowl, combine soy sauce, lemon, garlic, spring onion and green chili together. adjust ingredients to taste. I used 1 small chili, 1 lemon, 3 garlic cloves, 2 spring onions and then poured say sauce… I think it was maybe half a cup or less)
  3. mix in the carrots and cucumers and let them soak.
  4. steam the broccoli until they’re cooked but still have some crunch. if you’re using frozen broccoli, just use the microwave to defrost them and cut them to smaller pieces and add them to the salad.
  5. for the noodles, you can soak them in hot water for 30 seconds to a minutes to make it softer. or saute` them with the veggies. but for this recipe, soaking them in hot water works.
  6. remove the noodles from the hot water immediately then start cutting them if they’re all tangled up together or leave them as is. I like mine cut to 15 cm pieces.
  7. mix everything together and mix in the shredded meat or boiled shrimps.

Sometimes, stripping down recipes to their very basic ingredients makes them even more delicious :)

Bon Appetit!

Basma.

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Healthy Lunch – Grilled sirloin steak salad/wrap

 

 

After looking at what I’ve been cooking lately, I realized that I need to incorporate more healthy stuff :), so this is the start.

Today’s dish can be a cold salad or a great sandwich that you can just pack and eat on the go. all you need is a great thick steak (I prefer sirloins), and veggies o you’re good to go.

 

Ingredients:

  1. Sirloin steak or any think peice of meat
  2. lettuce
  3. shredded carrots or canned (I used canned here, wanted to know how it would taste and it turned out delicous!)
  4. garlic
  5. yoghurt
  6. lemon
  7. soy sauce
  8. salt and pepper
  9. red pepper chips (crushed red pepper)
  10. spring onions
  11. olive oil

 

Directions:

  1.  soak the meat in white vinegar for a bit (it sort of cleans it out and acts like a meat tenderizer)
  2. take it out of the vinegar and sprinkle salt and pepper on both sides.
  3. grill the steaks (3 minutes on each side if you want a slight pink color in the middle when its cut) and cut them into thin slices.
  4. tear out some lettuce leaves, cut the spring onions and mix them with the carrots
  5. for the dressing: mix yoghurt, olive oil, soy sauce, lemon, garlic, and crushed pepper together and adjust ingredients as you prefer.
  6. mix everything together and either serve it as a salad, a lettuce wrap or wrapped with tortilla.

 

Bon Appetit!

Basma.

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