Sweet and Sour Chicken


This one time in high school, I dated a boy. I should mention that all throughout elementary school and even in high school, my mom spoiled me with good food. She made all of my meals so every day I had an amazing, homemade packed lunch to bring to school. I started dating this boy in grade 11 and we were serious enough to keep things going into grade 12 (kind of a big deal when you’re in senior year of high school, hello guaranteed prom date!).  I even managed to dig up a prom picture for you!  Here I am waiting for my date.


Anyways, so this boy I dated usually went across the street with almost half of my school at lunch time to one of the fast food places to grab lunch. But then there was this one time where he decided to make a lunch ahead of time! Great idea, except for the fact that he thought it would be a good idea to make 5 sandwiches on the Sunday, one for every day of the week. The sandwiches were pretty simple, plain white bread, mustard, ham and a piece of lettuce. By Wednesday, the lettuce was no longer crispy fresh but instead was replaced with a slimy green substance that almost looked like seaweed. Let’s just say he didn’t eat Thursday or Friday’s sandwiches… anyways naturally I thought this was hilarious and gross and I told my mom who instantly took pity on this poor boy and for the rest of the year she sent me with 2 packed lunches every day, one for me and one for my guy.

One of the places across the street from our high school was a pretty cheap place that had great but really greasy Chinese food. Whenever I think of Chinese takeout, I always think of sweet and sour chicken which I adore. I stumbled upon this recipe a while back and was intrigued at the possibility of recreating my favourite dish at home. This recipe is so good that I made it twice in one week (and finished all the leftovers!!). A big statement, guys. The sauce smells fantastic in the oven and tastes good enough to lick off the plate and overall it’s a pretty easy dish to whip up on a weeknight 🙂

Sweet and Sour Chicken

For the chicken:
1 pound boneless, skinless chicken breasts (or tenderloins), cut into 1-inch pieces
1/2 cup cornstarch
2 large eggs
1/4 cup canola oil

For the sweet and sour sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Preheat oven to 325 F. Spray a 9×13-inch baking pan with nonstick cooking spray.

Place the chicken in a pie plate (or any wide, shallow dish). Season with salt and pepper and then sprinkle the cornstarch over the top. Toss to coat. Add the eggs to a second pie plate and beat with a fork to break them up. Transfer the chicken to the eggs (shaking off excess cornstarch first) and coat the pieces thoroughly.

Set a large skillet over medium-high heat and add the oil. When it shimmers, add the chicken. Cook, turning occasionally, until brown on all sides (you don’t have to worry about cooking it through right now). Transfer the chicken to the prepared pan.

Whisk the sugar, ketchup, vinegar, soy sauce and garlic salt together in a large measuring cup. Pour over the chicken. Bake for 1 hour, tossing the chicken every 15 minutes – the sauce will thicken as it cooks. Serve over rice.

Tracey’s Culinary Adventures


Caramelized Onion and Mushroom White Pizza


Lianna’s list of things that are super annoying to do and take an unnecessarily long amount of time to complete but are things that I really should be doing and so I do them, sometimes:

1. Flossing

…and that’s all I have so far. Can you tell I just flossed?

Also, I went to the drugstore and invested in a bottle of multivitamins, the kind you take once a day, but I couldn’t bear the depressing idea of taking a bland pill-like thing once a day and so I went with the kind that come in sour gummy form. Win!

I’m pretty sure I say this every time I come up with a new post, so what the heck I’ll say it again. This week has really flown by! I kept busy with school, gym/marathon training, catching up with old but still good friends and trying my hardest not to take more than one sour gummy multivitamin a day.  I finally got around to looking in my drafts of posts for this blog and realized that I had never shared this amazing pizza recipe with you! I feel like I’ve been holding back…but honestly, caramelized onions?! I’d say that’s a pretty good start to any recipe.


I’ve actually never caramelized onions before this recipe. I remember when I was young my mom would once in a blue moon buy a massive bag of onions (I’m talking a big bag, the size I picture Santa carrying presents in but maybe not quite that big) when they would go on sale for really cheap. She would spend the whole morning peeling the onions and slowly cooking them in batches on the stove. Our entire house would smell like caramelized onion which at the time I hated because then I had to go to school the next day smelling like onions, but honestly it was so worth it once I had a big bowl of homemade french onion soup in front of me. Yummah! The best memories are the ones you can almost taste.  ANYways, I guess what I’m trying to say is I got a little nostalgic caramelizing onions for this pizza. We keep things simple by just adding mushrooms and a creamy and rich white sauce to this pizza.Yum and perfection!

The only downside is this is the kind of recipe you have to plan for in advance. The dough should be made overnight, and the onions will take almost an hour to caramelize properly. Definitely worth the time and effort though!

Caramelized Onion and Mushroom White Pizzza

For the dough:
2 cups all purpose flour
1 tsp salt
1/4 tsp instant yeast
about 3/4 cup water

For the topping:
3 small yellow onions
2 tbsp olive oil
a pinch salt and pepper
8 oz button mushrooms
1/4 tsp dried thyme
1 cup shredded mozzarella

For the sauce:
1 tbsp butter
1 clove garlic
4 oz cream cheese
1/2 cup milk
1/4 tsp salt

The night before, combine the flour, salt, and yeast in a bowl. Stir to combine. Add just enough water to make the mixture form a ball of dough with no dry flour left on the bottom of the bowl. This will be around 3/4 cup of water. Loosely cover the bowl and allow the dough to rest at room temperature for 12-18 hours.

The next day, about an hour and a half before you plan to eat, thinly slice three small (or 2 medium/large) yellow onions. Saute the onions in a skillet over medium-low heat with 2 tablespoons of olive oil for about 45 minutes, stirring the mixture every 2-3 minutes. The end result should be deep golden brown, soft, sweet onions. For a more detailed, step by step photo tutorial on how to caramelize onions, check here.

While the onions are cooking, slice the mushrooms. Take the caramelized onions out of the skillet and add the mushrooms, along with a pinch of salt and pepper and the dried thyme. There should be some residual oil in the skillet to cook the mushrooms, if not add a tad more. Cook the mushrooms until all of the moisture has evaporated away (about 10 minutes over medium heat).

While the mushrooms are cooking, prepare the cream sauce. Mince a clove of garlic and add it to a pot with 1 tablespoon of butter. Saute over medium heat until softened (about 2 minutes). Next, add the cream cheese, milk, and 1/4 teaspoon of salt. Heat and whisk this mixture until a smooth sauce forms (about 5 minutes).

Adjust the rack in your oven to its highest position and begin to preheat to 500 degrees. The dough at this point should be at least double in volume and very bubbly (see photos below). Sprinkle it generously with flour and then scrape it out of the bowl and onto a floured surface. Pat the dough down into a circle about ten inches in diameter. Transfer the dough to a large (16-inch) pizza pan that has been coated with non-stick spray and stretch/press it the rest of the way out to the edges of the pan.

Spread the sauce over the surface of the dough with the back of a spoon. Sprinkle the caramelized onions and sauteed mushrooms over top. Finally, add the shredded mozzarella. Bake the pizza in the fully preheated 500 degree oven for 12-15 minutes or until the crust is golden brown.

Budget Bytes

Sausage and Kale Cassoulet


So I just want to start off by saying thank you so much for all of your kind words and comments on my last post. I can’t even begin to describe what an amazing feeling it is to read all of the positive and personal things that you took the time to write out to me. You are the best, thank you!

I’m definitely feeling a lot better about everything right now, although the past few days have been hilariously nightmarish. On Saturday I willingly went with my friend Alex to try out a circuit fitness class. Holy crap, let’s just say that it was an hour of pure torture involving several jumping squats amongst other cardio/weight training exercises. I felt relatively fine afterwards, but the next morning, the day Alex and I were supposed to do a 5 km race, I honestly woke up in bed and just lay there because any slight movement caused such severe muscle pain. Anyways I forced myself to get up and managed to do the 5km run (can I add that it was -16°C outside?!), here’s a happy picture of Alex and I before the run:

Screen Shot 2013-01-29 at 10.13.45 PM
I’m not sure how I managed to run 5km in the state my body was in, but I’ve pretty much been limping around everywhere ever since, and it still hurts for me to do the simplest things like sit down and cross my legs. Ouch.

Now I’m not sure how cold it’s been where you live, but where I am it’s been freezing all week and just yesterday the sky opened up and dumped a lot of snow on us. It’s been so crummy outside that all I want to do is stay inside where it’s warm and eat this sausage and kale cassoulet, which is pretty much comfort in a bowl. Essentially a poor man’s stew, beans, sausage and kale compliment each other quite nicely and makes for a really filling and healthy meal. If you have snow like we do, this stew is a great way to keep warm!


Kale and Sausage Cassoulet

1/2 lb (8 oz) dry great northern beans
1 medium yellow onion
4 cloves garlic
1 whole bay leaf
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
1 (15 oz) can diced tomatoes
2 cups chicken broth
1 bunch kale

Pick through the dry beans to remove any stones, debris, or bad beans. Place them in a bowl and cover with cool water. Let soak in the refrigerator over night.

The next day, chop the onion and peel the garlic cloves. Place both in the bottom of a slow cooker. Drain off the beans, rinse them briefly, and add them to the slow cooker as well. Place two sausage links on top of the beans and add the bay leaf, thyme, oregano, and rosemary. Pour the can of diced tomatoes and chicken broth over top of everything.

Place the lid on the slow cooker, turn the heat on to high, and cook for 4 hours.

After four hours, the beans should be tender. Remove the bay leaf. Tear the kale leaves from their stems and tear them into small pieces. Place the torn leaves in a colander and rinse well. Stir the kale into the slow cooker until it has wilted down. Remove the sausage, slice into pieces, and then return them to the slow cooker. Taste the cassoulet and add salt and pepper if desired (I didn’t need to add either). Serve hot.

Budget Bytes

Honey Glazed Pork Chops with Pineapple Fried Rice


I always like mixing up my weeknight meals, but usually by the time I get home after 8 hours at the hospital all I want is a meal that will come together in under 30 minutes with minimal prep needed. I was pretty happy with how well this recipe turned out! By the time my rice had finished cooking, the pork chops were nicely glazed and all that was left to do was to quickly fry up the rice to finish and serve on the side. I’m not the biggest fan of pork chops, but I really liked them prepared this way with a nice honey glaze, and the pineapple fried rice complemented the pork quite nicely!

Honey Glazed Pork Chops with Pineapple Fried Rice

½ whole pineapple, cut into spears and skewered
2 cups white or brown rice, cooked
6 whole pork chops
1 tbsp butter
1 tbsp peanut oil or canola oil
1 whole large onion, sliced
6 tbsp soy sauce (more to taste, or if more liquid is needed)
1 tbsp rice wine vinegar
2 tbsp honey
1 tbsp sriracha, or other hot sauce
salt to taste
3 cloves minced garlic
2 whole eggs
1 1/2 cup frozen peas
2 tbsp soy sauce (additional)

If your rice is not cooked, the first thing to do is get it cooking so that by the time your pork chops are finished, your rice will be ready to be pan fried.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside. If you are unable to grill pineapple, than simply pan fry on medium high heat for a couple of minutes.

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

slightly adapted from The Pioneer Woman

Honey Mustard, Broccoli and Apple Salad

IMG_4479I felt kind of bad sharing so many sweets with you so early in the new year, especially if you have made it a resolution to cut down on the baked goods, so here is a salad for you and proof that I actually do eat healthy once in a while! I’ve never really liked salads as a main dish because they never seem to fill me up. Sure, it looks like theres a mound of leafy greens on the plate but the reality is a salad always leaves me wanting more and resorting to a bag of chips afterwards, which of course totally defeats the purpose of the salad in the first place. This salad is different! Broccoli and apple slices make this salad really filling, sunflower seeds add a nice crunch, and a honey mustard vinegraitte whips up quickly to pack a lot of flavour into each bite. A simple recipe that makes you feel so good about yourself!

Honey Mustard, Broccoli & Apple Salad

Yields: 2 large or 4 small portions

For the Salad:
2 bunches (about 1 pound total) broccoli with stems
1/2 cup roasted and salted sunflower seeds (seeds not seeds in shells)
1 Fuji apple, cored and sliced thin
heaping 1/4 cup baby spinach

For the Dressing:
3 tablespoons whole grain mustard
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons vinegar (white wine, apple cider, red wine, or coconut)
salt and fresh cracked black pepper to tast

Place a large pot with about 1 inch of water over a medium-high heat.  Insert a steamer into the pot and bring the water to a low boil.

Cut broccoli florets into bite-sized pieces.  Thinly slice broccoli stems and add both the florets and the stems to the steamer.  Cover and allow to steam for about 2 minutes, or until the hard raw crunch is cooked from the broccoli.  Remove from the steamer and rinse with cold water.  Set aside.

In a large bowl, combine mustard, honey, olive oil, vinegar, and a few pinches of salt and better.  Whisk vigorously until thoroughly combined.  Add broccoli, sunflower seeds, sliced apple, and arugula to the bowl.  Toss until every piece is coated in dressing.

Chill for about 30 minutes.  Serve cold.  This salad is best served the day it is made.

Joy the Baker, adapted from The Sprouted Kitchen

Dry Rub Ribs

IMG_4262If you asked me a year or two ago if I would ever consider being a vegetarian, I would have laughed and said no way! I love meat too much. However just last month I found myself seriously considering adopting a vegetarian lifestyle. I’m still not sure why the idea had popped into my mind, although I think it had to do with reading a few articles and talking to a few vegetarian/vegan friends, and coming to the conclusion that vegetarianism = a healthy lifestyle. Anyways after a few weeks of consideration, I thought, what the heck I can give it a go! I managed about 3 days, and then I saw that ribs were on sale at the local grocery store. Needless to say I haven’t attempted again, although to be honest I think with better meal planning (and a bit more focus) I probably could have gone much longer than just 3 days.  However, I now know that vegetarianism does not necessarily equal a healthy lifestyle. A healthy lifestyle requires well-balanced meals and exercise, amongst other things. So while my New Years resolution (if I were to have one) is not to completely cut meat out of my diet, I think I am going to try to cut back a bit, but still enjoy these tasty dry rub ribs once in a while.

These ribs are so mouthwateringly good and you don’t need a grill to bake these to perfection! The meat just about falls apart off the bones, while the crispy outer dry rub layer adds flavour and crunch. I’ve only ever made these with side ribs as baby back ribs at the local grocer are ridiculously expensive and never seem to go on sale, but I’ve always been very happy with the results!

Dry Rub Ribs

2 lbs baby back or side ribs
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Preheat over to 300 degrees F. Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Tracey’s Culinary Adventures, from Dave Lieberman, FoodNetwork.com

Shrimp and Rice Salad

IMG_3741A lot of food blogs have been sharing healthy, holiday-detox recipes with you to kick off the new year, so I figured why not, I can probably come up with something a bit heathy before I bombard you with the usual sweets and treats. Shrimp, fresh veggies and sushi rice come together in this intoxicatingly sweet yet savoury dish. Each spoonful literally bursts with so many different but complementing flavours and colours. The only downside to this salad is that it really is best served fresh. Leftovers just aren’t as great, because if you refrigerate it than the sushi rice changes texture and just doesn’t become as appealing anymore. My advice is to halve or quarter the recipe and enjoy fresh!

Shrimp and Rice Salad

For the rice:
1 1/2 cups jasmine rice
2 1/4 cups water
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt

For the shrimp:
1 lb. 91/130 count shrimp*
1 tbsp vegetable oil
a pinch each of salt, garlic powder, cayenne

For the salad:
1 1/2 cups black beans
1 medium red bell pepper
2 medium carrots
1 medium green onion
1/4 bunch fresh cilantro

* “91/130 count” means the number of shrimp per pound. You will find these numbers labelled on the packaging.

Begin to cook the rice. Place the rice and 2.25 cups of water in a medium pot. Place a lid on top and bring to a rolling boil over high heat. As soon as it reaches a rolling boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit undisturbed for at least 10 more minutes (can sit longer if needed).

While the rice is cooking, prepare the rest of the vegetables. Cut the bell pepper into small pieces. Slice the green onions. Peel and shred the carrot using a cheese grater. Pull the cilantro leaves off of the stems. Rinse the black beans and and drain of excess water.

Rinse the shrimp and drain away the excess water. Heat 1 Tbsp of vegetable oil in a skillet over medium heat. Add the drained shrimp along with a pinch of salt, garlic powder, and cayenne pepper. Saute the shrimp over medium heat just until they have all turned pink and are no longer transparent (this should take less than 5 minutes). Turn the heat off and let the shrimp sit until you’re ready to add them to the salad.

Prepare the seasoning for the rice. In a small bowl combine the rice vinegar, sugar, and one teaspoon of salt. Stir to dissolve as much as possible (it won’t likely all dissolve, that’s okay).

Fluff the rice with a fork and then transfer to a large bowl. Sprinkle about 1/3 of the rice vinegar mixture over top and then gently stir or fold it into the rice. Continue until all of the rice vinegar mixture has been folded in.

Stir the black beans into the rice mixture, and then the vegetables and shrimp. Serve immediately or refrigerate until ready to eat.

Either eat plain or drizzle soy sauce, sriracha, oyster sauce, or hoisin over top.

Budget Bytes

Spinach Pie

IMG_3685I’m currently taking a break from packing as I’m heading back home for the winter break so soon! I’m so excited to take a break from this small town and get back to the big city where all of my friends will be.

I promised you a break from sweets and here it is! Spinach pie, in all its glory. Spinach makes this pie feel really healthy, puff pastry wraps it all together nicely with a delightfully crispy and light layer. This pie comes together easily and still tastes good the next day (although the puff pastry won’t be as puffy).  Enjoy!


Spinach Pie

1 tbsp olive oil
1 small yellow onion
1 clove garlic
1 cup cottage cheese
1/4 cup parmesan cheese
1/8 tsp ground nutmeg
1/2 tsp salt
10-15 cranks fresh cracked pepper
2 large eggs
16 oz. frozen cut spinach*
1 sheet (8 oz.) puff pastry*
2 tbsp flour for dusting
1 large egg (for glaze, optional)

*Allow both the puff pastry and frozen spinach to thaw in the refrigerator over night.

Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).

While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).

Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.

Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.

Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).

Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

Budget Bytes

Mushroom, Chicken and Soba Noodle Soup

I’m a huge fan of soba noodles, they somehow satisfy a serious carb craving without making you feel like you just ate a heavy meal afterwards. Growing up, I was lucky to have a mom who made a lot of authentic, Japanese-style home-cooked meals. One of my favourite meals was always chilled soba noodles in a light soy-flavoured sauce with a sprinkling of dried nori seaweed on top. Although I’ll always love that classic way to enjoy these buckwheat noodles on a hot summer day, the world of food blogging has opened me up to so many different ways of preparing soba noodles, and I’m happy to say that this soup won’t disappoint. It’s healthy and flavourful and oh so good. If you love soba noodles as I much as I do, you should also check out this sesame soba noodle salad..yum!

Mushroom, Chicken and Soba Noodle Soup
Yield: about 6 servings

1 tbsp. vegetable oil
2½ cups mushrooms, trimmed and sliced (shiitake or cremini)
4 scallions, sliced, with white and green parts separated
3 cloves garlic, minced
2-3 tsp. grated fresh ginger (peeled)
5 cups reduced-sodium chicken stock
2 cups water
6 oz. soba noodles
2 cups shredded cooked chicken
12 oz. baby bok choy, ends trimmed
Juice of 1 lime
1 tbsp. low-sodium soy sauce
Kosher salt, to taste

Heat the oil in a stockpot or Dutch oven over medium-high heat.  Add the mushrooms, white scallion parts, garlic and ginger to the pan.  Cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes.  Stir in the chicken stock and water and bring to a boil.

Add the soba noodles to the pot and cook at a boil for 5 minutes.  Stir in the shredded chicken and bok choy and cook 2 minutes more, until noodles are tender and bok choy is wilted and slightly softened.  Stir in the lime juice and soy sauce.  Adjust seasoning with kosher salt if needed.  Top with scallion greens.  Serve warm.

Annie’s Eats, slightly adapted from Kitchen Confidante

Sesame Soba Noodle Salad

Today is a lazy kind of day. I’m lounging, listening to Taylor Swift’s new album on repeat, occasionally pausing my iTunes so I can watch a tear-jerking YouTube video like this one. I’m also daydreaming about owning a pair of theseLouboutins one day and dropping out of school so I can go back to camp next summer. I’ve also decided that I’m going to marry Hunter Hayes just so that he can sing me this song every day.

On lazy days like today, I don’t feel like putting a lot of effort into making a meal. That’s what sesame soba noodle salads are for! Soba noodles cook pretty quickly, much quicker than regular pasta, so by the time you finish chopping up a few things and making a to-die-for nutty vinaigrette, your soba noodles will be ready and you just have to throw everything together! Soba noodles are also a nice change from usual pasta but still satisfying in the carbohydrate department. I love this salad freshly made and as leftovers, served cold :)


Sesame Soba and Noodle Salad


For the Salad:
9.5oz soba noodles
1 red bell pepper, chopped
2 green onions, finely chopped
1 loose cup cilantro leaves, minced
1 (12oz) package shelled edamame
sesame seeds (optional garnish)

For the Dressing:
3 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon tahini
2 teaspoons honey
salt to taste
Directions: Before cooking the noodles, prepare all of the raw ingredients. Chop the bell peppers, thinly slice the green onion (or scallion), and mince the cilantro. Add veggies and herbs to a large mixing bowl.Prepare edamame according to package directions. If frozen, cook for a few minutes in warm water to bring up to room temperature. Make sure your edamame is shelled (no one likes to eat chewy pods!).One the veggies are all prepped, go ahead and cook the noodles. Soba noodles only cook for 4-5 minutes, so don’t wander too far. Once the noodles are cooked, drain in a colander and rinse with cold water immediately.In a separate bowl, whisk together all ingredients for the dressing.Combine noodles, veggies, and dressing in the mixing bowl and toss until everything is well combined. Sprinkle with sesame seeds to garnish, serve, and enjoy!

Daily Garnish


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