I have no idea why I waited so long to make this vegetable Lo Mein. I was really surprised. The flavor was fantastic and it was super easy to put together.

I love experimenting with different types of cuisines and spices. I don’t think I could pick just one type and eat that for ever. Too many good things to eat out there.

This vegetable Lo Mein is intended to be used with egg noodles, however, I had none on hand so I just used whole wheat spaghetti. You can certainly used the whole wheat spaghetti but I believe it will be better with egg noodles.

I used tomato paste for color in the sauce. The tomato sauce flavor didn’t come through in the sauce, which I was afraid it would. I think this sauce flavor is exactly what I was looking for.

This vegetable Lo Mein is for sure going to stay in our repertoire of recipes for time to come. I am so glad that I finally came out with a Lo Mein recipe that everyone enjoys. No more take out Lo mein for us :-)

If you like you can make this Lo Mein recipe with chicken or even some shrimp. I think tofu will also be great. I perhaps will do that next time I make it. Also, you can add some bean sprouts, which are widely used in Chinese cooking. I just didn’t have any on hand.

If you get to make this easy and yummy vegetable Lo Mein let me know. I really hope you enjoy it as much as we did.

Enjoy!

Once all the peppers and onions are tender, add the sauce and scallions and toss around for 1-2 minutes until the sauce thickens.  If you like you can add some bean sprouts to the mix. They are very popular on this dish, however, I didn’t have any on hand. Maybe next time.

After the veggies and sauce are ready, add the noddles as well as the basil if using. I used Thai basil, which has a licorice kind of taste. You can use regular basil if you like of just omit it all together. I just though it added a nice flavor to it :-)

Here you can see the noddles already mixed in. This vegetable Lo Mein was sensational. The sauce is what made this dish of course. It was out of this world. Next time I hope I can get my hands on some egg noddles though :-)

Vegetable Lo Mein

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20 minutes

Ingredients:

• 1 lb Chinese egg noodles, or whole wheat spaghetti
• 2 tbsp olive oil
• 1 organic red pepper, chopped
• 1 organic yellow pepper, chopped
• 1 organic green pepper, chopped
• 1 large onion, chopped
• 2 tbsp fresh ginger, chopped
• 2-3 green onions, chopped
• 1 cup fresh Thai Basil, optional

Sauce

• 1/4 cup honey
• 2 tbsp tomato paste
• 1 cup vegetable stock
• 4 tsp arrowroot powder, or cornstarch
• 2 tbsp sesame oil
• 1/3 cup soy sauce
• 1/4 cup rice wine vinegar

Directions:

In a small bowl, with a wire whisk, mix the sauce ingredient and set aside.

Cook noodles according to package instructions. On the mean time, in a large skillet, over medium to high heat, add the oil and stir-fry the peppers, ginger and onions for 4-5 minutes or until tender.

Add the noodles and scallions, then add the sauce and heat for 1-2 minutes or until sauce as thickened. Add the basil if using and serve immediately.

Nutrition facts calculated based on the recipe giving 4 servings.

The post Vegetable lo mein appeared first on Eat Good 4 Life.

Wow at last another blog post. Sorry but I have been down South Spain for the past two weeks without a steady internet connection, thus keeping up with the blog has been quite hard. However, I am back now ready to share really good recipes in the next few weeks to come!

Today I have brought you my own version of drunken noodles with shrimp, which in my opinion, they are mighty delicious.

I have tried many versions of drunken noodles before only to find one Thai restaurant that really prepared them right to my taste. Not that I am an expert on Asian cuisine, but even though the base of drunken noodles is made with soy sauce, it is not rare to see them prepared differently just like mine.

For my drunken noodles with shrimp version the sauce base of the noodles was using a Pad Thai sauce mixed in with a chilli sauce. This sauce may sound odd but it is mighty good. This recipe has been a secret of mine for quite some time but today I thought to share it with you so that you can enjoy it with your family and friends as well.

If you live near an Asian market like I do, you will be able to get Asian staples, likes sauces, at a much better price. If you don’t happen to have and Asian market near by you can rely on Amazon. Many of the ingredients can be found there.

This drunken noodle recipe is truly a gem. You can prepare this dish in no time. If you like drunken noodles and Pad Thai I suggest you double the batch. You will thank me later :-)

Enjoy!

On the left picture you can see the two different sauces I used. You can get them at any Asian market but if you don’t live near one you can get the Sweet chilli sauce and Pad Thai sauce on Amazon.

Drunken noodles with shrimp

Miryam's original recipe

Yield: 4-6 servings

Total Time: 25 minutes

Ingredients:

• 14 oz wide rice noodles
• 16 oz medium cooked shrimp
• 10 oz grated carrots
• 2 organic eggs, scrambled
• 4 green onions, chopped
• 1/3 cup peanuts, chopped
  1 Tbsp grated ginger
• 1 cup fresh Thai basil, regular basil will do
• 3 Tbsp olive oil

Sauce

• 1/2 cup sweet chilli sauce
• 1/2 cup pad Thai sauce

 

Directions:

Cook rice noodles according to package instructions.

In a bowl mix sauce ingredients and set aside.

In a large pot, over medium to high heat, heat the olive oil. Add the grated carrots, ginger and green onions and stir fry for a couple of minutes. Add the cooked shrimp, basil and combine. Turn the heat off and set aside.

On a separate pan, over low heat, heat 1 tsp of olive oil. Add the scrambled eggs and cooked stirring constantly until done. Add to veggies.

To the veggies, add the cooked rice noodles, sauce mixture, chopped basil and chopped peanuts and combine. Serve while still warm.

Nutrition facts based on the recipe giving 5 servings.

The post Drunken noodles with shrimp appeared first on Eat Good 4 Life.

This teriyaki chicken has become one of our ultimate favorite meals lately. For me it’s just perfect because it takes hardly any time to put together, it is an extremely versatile dish and it is super yummy. Not long ago I started making my own Teriyaki sauce and since then I think I might have done at least two Teriyaki dishes per week.

If you haven’t made your own Teriyaki sauce just yet I urge to do it. It is super easy, much better for you and the taste is superb.

I also used it with some wild salmon fillets I got at the store the other day and to be honest, I think it was the best Teriyaki salmon I have ever had in my life.

If you want to check out this other recipe, Teriyaki shrimp, go for it. It was also really good using shrimp.

On another note, for this week or the next I have lined up a great giveaway with one of my ultimate favorite products. I really like the company and how they conduct business, so stay tuned for that. I just have to develop a new recipe using their product first :-)

Also, I want to start posting more educational and informative posts.  I know they will take me longer to do but at least once a month it will be good. I think some of my readers will benefit from them so if you have any suggestions on any subject you want me to touch upon let me know. I think spreading health is wealth, so I am going to make an effort in starting these posts.

Anyhow, until my next post.

Stay safe and enjoy!

Teriyaki chicken with vegetables

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20-25 minutes

Ingredients:

• 2-3 lbs organic chicken breast, chopped
• 12-16 oz organic fresh broccoli
• 2 garlic cloves, you can also use ginger
• 4-5 large organic carrots, sliced
• Pepper flakes, optional
• 2 Tbsp olive oil

Teriyaki sauce

• 2 Tbsp ginger, chopped
• 1/3 cup reduced sodium soy sauce, gluten free
• 1/3 cup cold water
• 3-4 teaspoons arrowroot powder, or cornstarch
• 1/4 cup honey, or unrefined sugar

Directions:

In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator.

In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noddles.

NOTE: I doubled the Teriyaki sauce for us.

Teriyaki sauce adapted from Savory Sweet Life

Nutrition facts calculated based on the recipe giving 6 servings and using 3lbs of organic chicken.

The post Teriyaki chicken with vegetables appeared first on Eat Good 4 Life.

Who doesn’t like anything Teriyaki? I don’t know of anyone that doesn’t.

Even though I love anything Teriyaki, I have not bought it in for ever just because I haven’t found one that is made with just basic ingredients and making it really didn’t cross my mind until recently.

Oh boy, what was I waiting for? This sauce is the best thing ever. In the past week I have made three different things using Teriyaki sauce. I even made some brussel sprouts using the sauce it is that good.

You may have noticed that I made the Teriyaki sauce with honey rather than with unrefined sugar.  I think using either one will be fine. Note that you can also use this sauce for what ever type of protein you like, chicken, fish, veggies, or even tofu. I have done it with wild salmon and it was just divine. I paired it with green beans and I even added some sauce to the beans.

My three year old daughter has never eaten green beans that fast they were that good. She even asked for a second serving!

If you need a super yummy, simple and fast dinner recipe, look no further. The minute you try this recipe you will be coming back to it over and over again. For us, this recipe is going to become one of our regular dinner menu repertoire  dishes. So versatile, so good and so simple.

Do yourself a favor and make this for your family tonight. They will love you to the moon and back :-)

Stay safe and enjoy!

This has become one of our favorite dishes lately. So far I have made it with extra firm tofu and wild salmon fillets and it was just awesome. If you want to try it with chicken just cook the chicken pieces first for about 5 minutes before you add the onions and carrots.

was just awesome. If you want to try it with chicken just cook the chicken pieces first for about 5 minutes before you add the onions and carrots.

Teriyaki shrimp and how to make your own teriyaki sauce

Miryam's original recipe

Yield: 4-6 servings

Total Time: 30 minutes

Ingredients:

• 1 lb frozen medium shrimp, thawed out
• 1 large onion, chopped
• 12 oz fresh broccoli
• 1 red pepper, chopped
• 2 garlic cloves, you can also use ginger
• 4-5 large carrots, sliced
• Thai fresh basil, chopped you can also use regular basil
• 2 Tbsp olive oil

Teriyaki sauce

• 1/3 cup reduced sodium soy sauce, gluten free
• 1/3 cup cold water
• 2 1/2 teaspoons arrowroot powder, or cornstarch
• 1/4 cup honey, or unrefined sugar

Directions:

In a small bowl mix the Teriyaki sauce ingredients and set aside. If you just want to make the sauce for future consumption store it in an air tight container and store in the refrigerator.

In a sauce pan add the two tablespoons of olive oil. Add the onions, peppers and carrots and cook stirring occasionally until almost tender, about 5 minutes. Add the garlic and broccoli and cook further for another minute.

Add the shrimp and stir followed by the Teriyaki sauce. Stir for about 1-2 minutes until the shrimp and the sauce is warmed up and the sauce starts to thicken. Turn heat off and add the chopped basil.

Serve over brown rice.

NOTE: I doubled the Teriyaki sauce for us.

Nutrition facts calculated based on the recipe giving 4 servings. It gives more than that!

The post Teriyaki shrimp – how to make your own teriyaki sauce appeared first on Eat Good 4 Life.

Thai food is one of my favorite types of food. If I had to choose to eat just one type of food, Thai food would be it. I can eat Thai food every day all day if I could.

When I entertain I normally tend to make Asian dishes because of how fast and convenient they tend to be. Most of the times I can whip a really tasty and awesome Asian dinner in as little as 20 minutes.

I have found that the trick to making Asian recipes lies on obtaining the few staples this type of cuisine requires. Some common Asian staples I always have in my pantry are full fat coconut milk, fish sauce, soy sauce, sweet and sour sauce and curry pastes as well as rice noodles to name a few.

It can be a little bit tricky when buying Asian sauces because a lot of them contain sulfites, MSG and other unwanted ingredients. Nevertheless they can be found, you just have to spend more time reading labels.

One of the Thai ingredients that I have found to make my dishes stand out are Kaffir lime leaves. This is the only item I actually get shipped to my house, because I can’t find anywhere, and freeze. They do freeze well and the flavor and aroma remain intact when ready to use.

However, if you can’t get your hands on Kaffir lime leaves you can opt for using lime juice instead. A great alternative.

My next post it is also going to involve an Asian dish. I just love this type of cuisine so I hope you don’t get bored from them!

On any event, I have seen many different Thai soup variations out there, but this is my version. I hope you like this Thai coconut soup!

Stay safe and enjoy!

This soup is superb. If you like you can omit the shrimp and just do the veggies, or you can add organic chicken in place of the shrimp as well. At the end I added some rice noddles to my bowl. This is optional though.

Thai coconut soup

Miryam's original recipe

Yield: 4-6 servings

Total Time: 25 minutes

Ingredients:

• 2 Tbsp olive oil
• 2 cups sliced mushrooms
• 1 organic red or green bell pepper
• Fresh ginger, minced
• 1 Tbsp red curry paste, free of MSG
• 3-4 cups vegetable broth
• 1 15 oz can coconut milk
• 1 Tbsp fish sauce
• 1 Tbsp unrefined sugar
• Fresh cilantro
• 3 chopped kaffir lime leaves or juice of 1 lime
• 12 oz cooked shrimp
• 1/4 chopped scallions
• Cooked rice noddles, optional

Directions:

Place oil, mushrooms and bell pepper in a large soup pot over medium-high heat. Cook for 2-3 minutes. Add the curry paste and ginger and stir until the curry is mixed through with the veggies.

Add the broth and kaffir lime leaves and simmer for 8-10 minutes. Add the coconut milk, fish sauce, sugar and simmer for an extra 2 minutes. Turn heat down to a minimum and add the shrimp and lime juice if using instead of the lime leaves and stir.

Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more curry paste.

If using rice noddles, place some on each bowl. Ladle the soup over the noddles and sprinkle a little fresh coriander and scallions on each bowl. For an extra kick of flavor, add a dollop of either store-bought or homemade Nam Prik Pao Chili Sauce Recipe.

Nutrition facts calculated based on the recipe giving 4 servings. The noddles were not added for the calculations.

The post Thai coconut soup appeared first on Eat Good 4 Life.

Can I start by saying that this Quick General Tso’s Chicken recipe is super simple and fast to put together? If you need a week night meal that won’t set you back for cooking and prep time, this is your dish. Not only this general tso’s chicken is simple and fast to put together, but it is super delicious.

The only out of the ordinary ingredient that you will need to make this Tso’s chicken recipe is the hoisin sauce, which you can find gluten free. How great is that?

You can serve this Quick General Tso’s Chicken with stemmed broccoli which I have done and it is really perfect with it. My kids and my husband really enjoyed this version of Tso’s chicken.

I can’t say this enough, but this Quick General Tso’s Chicken is super easy to put together and delicious. If you have 20 minutes, you can make this dish. That is all you need.

Serve this chicken with brown rice and you will be good to go, and if you like, increase the quantities to have left overs in the next days to come.

Enjoy!

Place the chopped chicken in a heavy large sauce pan over medium heat and cook until almost brown, about 10 minutes. Then add the ginger and cook further for another 3 minutes or so before you add the sauce and green onions.

Quick General Tso's Chicken

Miryam's original recipe

Yield: 4-5 servings

Total Time: 20 minutes

Ingredients:

2 lbs organic chicken breast, cut into small cubes
8 green onions, chopped
3 Tbs arrowroot powder, or cornstarch
2 Tbsp chopped fresh ginger
2 Tbs olive oil
1 Tbs sesame oil
1 Tbsp sesame seeds
1 tsp pepper flakes
Brown rice to serve

Sauce

1/3 cup peach jam
1/4 cup gluten free hoisin sauce, or soy sauce
1/4 cup ketchup
2 Tbsp rice wine vinegar
3 tsp arrowroot powder, or cornstarch
2 Tbsp gluten free soy sauce
1/2 cup water

 

Directions:

In a bowl, mix together peach jam, hoisin sauce, rice wine vinegar, ketchup, soy sauce, arrowroot powder and water. Set aside.

In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil and when it is almost browned, 8-10 minutes, add the ginger and cook further for about 2-3 minutes. I cooked the chicken a total of 11 minutes or so

Add the sesame oil, and green onions. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer mixture for 1-2 minutes, or until the sauce thickens up a bit.

Serve garnished with green onions, hot pepper flakes and sesame seeds.

Recipe adapted from taste and tell

Nutrition facts based on the recipe giving 4 servings.

The post Quick General Tso’s Chicken appeared first on Eat Good 4 Life.