 How good is Pad Thai? It was my favourite noodle dish for years. Years I tell you, and I get bored oh so easily. The problem is it’s so hit and miss when you order it at take away places. So I now love making it at home, just the way I like it. I’ll put the prawn and chicken version up next, because that’s the other way I like it.
QUICK VEGETARIAN MISO RAMEN
Like usual, I by no means claim authenticity but I do claim flavour. This is a clean and light ramen, perfect for a work lunch. You can adjust the seasonings and vegetables to suit your tastes and use traditional ramen noodles instead of rice noodles if you prefer!
KUNG PAO MUSHROOM NOODLES
    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.
CRISPY CHILLI PASTE PRAWNS WITH RICE NOODLES AND GREENS
The chilli paste in this recipe is what it’s all about. It’s based on the paste found in the Malaysian dish Chilli Pan Mee and it’s all crispy, funky flavour. You will love it.
SWEET POTATO NOODLE STIR FRY
 Sweet potato as a noodle! So quick and easy to make and so much flavour and vegetable in one bowl. It also reheats really well so you can take your leftovers to work, meal prep sorted!
MISO NOODLES WITH ROASTED CAULIFLOWER
   Mmmmmm miso paste. You are a fermented joy of salty stickiness and depth of flavour. And you make these soba noodles delicious. The slippery noodles, still crunchy wilted greens and crispy bits of roasted cauliflower mean this noodle dish has a lot of yum going on.
SATAY NOODLES WITH SWEET POTATO
An easy weeknight dinner with a super simple no cook satay sauce. This tastes great hot or cold and uses raw sweet potato. Yep, raw. Actually all the vegetables are raw (or almost) so it’s super quick to make which is always a win.
ROAST CHICKEN NOODLES
I live in a household of two. Two people can’t eat a whole roast chicken in one sitting. I mean, we have friends over frequently but sometimes I want a roast and when there is only two of you you’re going to have leftovers. And leftovers are what these noodles are all about. Leftovers and flavour! Because there’s no point in trying not to waste things if it’s not going to taste good.
CHICKEN, GINGER, CHILLI AND ALL THE GREEN THINGS RICE NOODLES
These noodles are full of flavour and nutrient packed ingredients! You can use any green vegetables you want, go with what’s in season. They’re also quick and easy to make as you can be as fancy or as basic as you like with your ingredient prep and using lean chicken mince means you don’t need to cut any chicken – another time saver.
RAINBOW NOODLE SALAD WITH CORIANDER AND PEANUT PESTO
This baby packs a flavour punch + is filled with loads of veg to help you get your daily fix. You could make it with any noodles you have on hand and it will work out just fine. I know I’ve posted a few noodle based recipes lately but that’s because they’re so good for this warm weather we’ve been having, a 30 degree spring days (celsius for you international peeps) is crazy for Melbourne, so maybe I’ve gone a little crazy for cold salads too. Just maybe.