You cannot possibly underestimate the warming, healing and happiness power of a good soup on a cold day. I’m probably making at least 1 soup a week at the moment and filling my freezer with tasty things for cold days when cooking is just beyond me. Yeah even people like me who spend all their time, thinking about, writing about and cooking food can’t be stuffed sometimes. Make your way through this tasty little collection this winter for happy bellies and warm hands.
I was going to call this chicken noodle soup, because any short thicker style pasta will work. But, I love it with orecchiette the best so let’s give those little ears of pasta a starring role in the recipe name. They deserve it.
This week has been full of fun things with some great new recipe son the blog, naturally I’ll be including them in this weeks meal plans! One of them is my favourite thing I’ve made in a long time because it uses one of my favourite ingredients… noodles!
This noodle soup is totally a Japanese Thai hybrid thing, and it’s amazing. Like all my noodle, soup, and curry dreams coming true.
My new thing is using curry pastes and a little stock or coconut cream to create the flavour and sauce. It’s so quick and easy and packs a huge flavour punch! You can make your own paste and freeze in portions or keep in the fridge if you plan on using it quickly, or just buy one. So many options to make your life tasty, healthy and easy.
I love spaghetti and meatballs. I love Asian food. I also love green vegetables. Therefore, this dish is everything to me because it has all those things. Oh and chilli and sesame and they’re always my go to flavours. This is basically my heaven.
The Burmese style curry noodles are so versatile and full of flavour. They’re a take on a dish that usually involves noodles with a meat sauce and your favourite toppings. So sort of like a Burmese version of spag bol! Sort of haha. This version involves a mushroom rather than meat based sauces but I’ve included instructions for a variation using chicken and one using prawns because variety is the spice of life and all that jazz (also I couldn’t choose just one version).
I’m always on a mission to include one of my favourite meals, spaghetti and meatballs, in new ways in my life. Today I’ve gone in a an odd but crazily delicious direction. Just trust me a little here and read on.
Guys! Remember kung pao chicken? It’s like a Chinese takeaway favourite, and I’ve usually had it with chicken. But you know I’m always trying to find ways to eat less meat (love it, but I wanna eat the veg for my body’s sake and save the world – realistic goals are my thing), and thus there’s no chicken in this. I replaced it with… mushrooms! And yum! And added noodles cos I love them.
This pasta is sort of like a healthy pumpkiny version of mac n cheese. The pumpkin pasta sauce has that silky quality and coats every mouthful with savoury sweet goodness. But there’s a secret ingredient in here that makes this so good.