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Snack time cheesy noodles with tomato and soy recipe

Snack time cheesy noodles with tomato and soy recipe

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  • Dish type
  • Side dish

Okay, it's one of those bizarre combinations, but it actually works (well, for me anyway). Ridiculously easy snack ready in 4 minutes.


Kent, England, UK

1 person made this

IngredientsServes: 1

  • 1 (65g) packet curry flavoured instant noodles
  • 1 ripe tomato, diced
  • 1 handful grated cheese
  • 1 splash soy sauce

MethodPrep:1min ›Cook:3min ›Ready in:4min

  1. Break the noodles up and place in a bowl. Cover with 200ml boiling water (or as per packet instructions) and place in the microwave for 3 minutes.
  2. Once the microwave has 'pinged' remove and stir through the rest of the ingredients.

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I have added onion, tomato, capsicum and carrots. You can even add finely chopped broccoli, boiled potato or cauliflower. These cutlets are perfect to serve in the kids snack box. You can even serve them during the evening after play time. The veggies provide nutrients to the child which may otherwise not be there if eating any fritters or deep fried snacks. Serve these hot noodle cutlets recipe with tomato ketchup or any other chutney of your choice.

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Cheesy Chinese Bhel Recipe is a recipe that you can serve as starters at any party. If you are serving Cheesy Chinese Bhel at a party them assemble the bhel just before serving or else the crispy noodles turn soggy.

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Black Bean Omelet

Mitch Mandel and Thomas MacDonald

What's needed: 1 can of black beans

This is one of the easiest canned food recipes you can make. Which would you prefer: an $11 spinach omelet from a restaurant that can be packed with nearly 1,000 calories, or a $1.50 omelet filled with an oozing center of black beans and cheese, for just 330 calories?

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Easy Cheesy Veggie Skillet Lasagna

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Where has skillet lasagna been all my life?

Oh. It’s been right there, all along? If only I’d opened my eyes? Well, I guess I have to admit that sounds about right. I spend my time being blissfully oblivious a little more often than I should.

But thankfully, I’m oblivious-no-more when it comes to skillet lasagna. Only blissful.

I first tuned in to the whole awesome skillet lasagna thing when I saw Jessica’s springtime veggie skillet lasagna a few weeks ago. How could I spot one of those photos and not stop in my tracks, letting my consciousness flood with pure skillet lasagna awareness?

I quickly became a woman obsessed with the concept. Really, a skillet lasagna is a lasagna made with one pan (a skillet, of course), using uncooked noodles. You still do some layering, but the process is much quicker.

Some cover and cook their skillet lasagnas right on the stovetop, but I prefer to place the skillet in the oven to ensure lots of perfect cheesy meltiness and a few crispy-crunchy bits here and there.

You start by sauteeing your veggies, then you add your sauce and heat it through. Then you remove all but a small amount of the sauce and the layering begins. Raw, broken-up lasagna noodles, dollops of ricotta, sauce, mozzarella, repeat, repeat. Place it in the oven for about 30 minutes and, viola! Skillet lasagna.

This one starts with a little onion and garlic, then you saute a handful of button mushrooms and some hunks of zucchini, throwing in a little baby spinach at the last minute. Before you know it, you’re spooning out perfectly melty layers of pasta, veggie-filled sauce, ricotta, and oozy mozzarella. Comfort food, weeknight style.

So far I’ve only made it with red sauce, but endless variations and possibilities are floating through my finally-now-fully-aware mind. I can promise you there are more skillet lasagna recipes on the horizon … I’m officially now a bit of a woman obsessed.


Sweet Potato Bruschetta with Avocado-Tomato Topping

Feel like a change from the usual avocado on toast? Slice sweet potatoes into long, half-inch-thick slabs, and roast them in the oven to take the place of toasted bread.

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Vegan Cheesy Tomato Pasta Bowl — Dinner Will be Fast & Easy Tonight!

How is this cheesy AND dairy-free? Because I used a dairy-free “cheese” (Daiya brand mozzarella shreds). And how is it gluten-free? Because I used a gluten-free pasta and a gluten-free soy sauce. I don’t have to eat gluten-free, but I have found that I actually prefer gluten-free pasta because it doesn’t make me feel as bloated as regular pasta. I typically buy a rice/quinoa blend of gluten-free pasta, and my favorite one is at Trader Joe’s. Not all gluten-free pasta is created equal, in my experience. Some get really mushy quite easily, while others hold their shape and texture well. The gluten-free pasta you buy is half the equation, I think. The other half is how long you boil it. Any pasta will get mushy if you overcook it, but I’ve found this to be even more true of gluten-free options.

This vegan cheesy tomato pasta bowl recipe won’t win any low carb award, but what pasta recipe would? However, it scores big in the categories of taste, ease, speed and budget. And with all the tomatoes, it’s healthy too. You can easily add more vegetables if you like. I think I may try adding sliced zucchini or some leftover steamed broccoli in the future …

You can also use any any kind of pasta. Some nights, I use gluten-free rotini noodles others I use spaghetti noodles.


How do you make this viral TikTok Ramen?

According to the hashtag #TikTokRamen here is an example of this trending ramen from @williamcraft09 but it’s hard to say who the original creator is since he also references trying the ramen hack himself. The basic ingredients are ramen noodles, butter, garlic, soy sauce, brown sugar, red pepper flakes, and eggs. The ramen calls for Trader Joe’s Everything Bagel Seasoning but since we didn’t have that we substituted Furikake seasoning as we mentioned which we think was an excellent tasty choice! Without having tried the bagel seasoning it’s hard to say which version is better, but we can vouch for how delicious this ramen is with the Japanese seasonings.

Some modifications we made were adding much less soy sauce than it seemed others used. From watching a few videos, it looked like some used a couple of tablespoons, but we only used 2 TSP of lite sodium soy sauce. We did add the red pepper flakes as my kids actually like spicy foods, but you can definitely omit it if your kids don’t like the spiciness.

We amped up the brown sugar from 1/2 tsp to 1 tsp just because my kids like things on the slightly sweeter side, and we wanted to balance the soy sauce.


Stack 2 chapati's as shown one on top of another and roll tight. (You may use any kind of chapati- whole wheat or Multi grain or even any kind tortilla works).

Cut into thin strip forming noodles.Separate the chapati strips and keep aside.

Meanwhile cut the vegetables for noodles into thin strips.

In a large kadai/wok heat 1 tablespoon oil and add garlic ,green chilli ,sliced onion and white spring onion and saute for a minute till onion softens.

Then add carrot ,cabbage ,red bell pepper and saute over medium high heat till veggies are slightly cooked. Sprinkle some sugar and salt at this stage to keep the veggies colorful & crisp.

Now add the tomato sauce, soy sauce ,vinegar, pepper and salt.Mix well.

Next add the prepared chapati strips and mix gently to coat the sauce all over.

Lastly add in the green spring onions and switch off. Serve leftover chapati or roti noodles recipe hot.


32 Meal and Snack Recipes for Clean Eating

If you&rsquore looking for some clean eating inspiration to jumpstart your healthy efforts, consider these 32 recipes your cookbook for well-being. Each breakfast, lunch, dinner, and snack includes some of the 8 superfoods recommended by Sonima&rsquos nutrition contributor Amie Valpone: leafy greens, beans or legumes, nuts and seeds, gluten-free whole grains, fresh herbs, berries, avocado, and citrus. From pumpkin tortilla soup to five-ingredient peanut butter granola to green falafel bowls, these dishes are full of color, flavor, and nutrients to help you feel your best.

BREAKFAST

You&rsquoll never guess this fruity magenta bowl has spinach and beets in it. The root vegetable contains anti-inflammatory compounds and may help lower blood pressure. Top this breakfast off with more hemp seeds and nuts, or nut butter, for some added staying power.

Za&rsquoatar is a Middle Eastern blend of sesame seeds, herbs, and sumac, a spice that lends a lemony zing. Make the quinoa, roasted tomatoes, and spiced pecans at night so you can heat up, top it with an egg, then eat and go in the morning. The protein in this dish will help keep you satisfied.

This gorgeous meal is also easy to transport to work if you make it in a mason jar. The oat flour (use gluten-free, if you prefer) and chia seeds thicken overnight so it&rsquos perfectly creamy come breakfast time. Plus, the fiber from the oat flour, chia, and blueberries supports healthy digestion.

Salad isn&rsquot the first thing that usually comes to mind when you think of breakfast. But this combo of greens, roasted sweet potato, blueberries, hummus, avocado, hemp seeds, and parsley drizzled in lemon vinaigrette tastes as amazing as it looks. And all those colors are a sign of different antioxidants such as anthocyanins in blueberries and beta carotene in sweet potatoes.

Some recipes for breakfast cookies are, indeed, cookies. However, these contain no refined sugars and white beans to bind all the tasty morsels&mdashgluten-free oats, dried fruit, and pumpkin seeds&mdashtogether. Consuming legumes and beans may help reduce the risk of type 2 diabetes, high cholesterol, and high blood pressure, and aid in weight management.

Nothing against avocado, but it&rsquos not the only toast topper. Garlicky sauteed kale provides vitamins A, C, and K to support eye, immune, blood, reproductive, and bone health. Sprinkle on a generous dose of hemp seeds&mdashone tablespoon has three grams of protein.

This balanced bowl is loaded with flavor, fiber, protein, and healthy fats. Spiced roasted sweet potatoes, seasoned black beans, crispy chickpeas and creamy spinach are topped with a hard-boiled egg, avocado, and sriracha. There&rsquos no way hunger will come knocking before lunchtime.

A Swiss physician came up with muesli, an early sort of overnight oats. In this version, unsweetened applesauce and almond milk soften up the oats. A spoonful of almond butter adds a bit of protein, and the apple grated on top provides fiber and may protect against cancer and cardiovascular disease.

LUNCH

This gorgeous salad takes less than 30 minutes to make. Chewy quinoa, tender edamame, and crunchy red cabbage and carrot are mixed with a dressing packed with umami thanks to miso, a fermented soy. Top with sesame seeds and fresh cilantro for extra crunch and a lemony kick.

This hearty soup with a hint of spice from cayenne and ginger is perfect all winter long. Fresh thyme adds an earthy flavor and antioxidants, and don&rsquot skip the fresh lemon juice at the very end&mdashit enhances all the other flavors and brightens the dish.

Vegan Caesar? You bet! Blending soaked cashews with capers and lemons creates the classic flavor for this salad. Using kale and adding roasted broccoli and cannellini beans amps up the nutrition compared to the typical Caesar. Top with gluten-free croutons or just sprinkle on extra sunflower seeds&mdashthey&rsquore a good source of antioxidant vitamin E.

If you can&rsquot find black chickpeas, regular garbanzo beans work in this recipe. Both are a good source of fiber, protein, folate, manganese, and iron. Tarragon adds a hint of anise to the creamy yogurt sauce, but you can use any fresh herbs you like.

Rather than chicken, this tortilla soup calls for cubed pumpkin or butternut squash. Both are good sources of vitamins A, C, and E, as well as the minerals manganese and potassium, which is important for heart health. Top off the smoky, spicy soup with avocado, jalapenos, and crispy gluten-free tortilla strips.

Massaging the kale in oil and lemon juice not only adds flavor but also softens the powerhouse leafy green. While this salad is packed with other healthy ingredients like avocado, cranberries, and almonds, you&rsquoll really love the creamy dressing made with tahini&mdashthe same sesame seed butter used to make hummus.

If you haven&rsquot used avocado in place of mayo to make chicken salad, this recipe is the reason to try it! The result is just as creamy, but lower in calories and saturated fat, and higher in fiber. And this isn&rsquot your ordinary chicken salad&mdashit&rsquos full of carrot, cucumber, mango, red bell pepper, raisins, and pecans for loads of flavor.

Use brown rice for a gluten-free version of this salad that combines chewy grains, crisp-tender roasted cauliflower, crunchy pistachios, and sweet dates and golden raisins. Although quinoa often outshines brown rice, the rice has about 4.5 grams of protein and 3.5 grams of fiber per cup, plus more niacin than quinoa. This B vitamin helps convert food to energy and helps our digestive system function.

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Related: For more healthy, tasty and simple recipes, check out our Clean Eating column!

DINNER

This impressive, cheesy dish takes minimal effort. While the squash roasts, make an easy meat sauce (use grass-fed ground beef or organic ground turkey) and sauté some kale with garlic. Mix that with ricotta and the roasted squash, then put it back in the squash shell, top with sauce and more cheese, and pop it back in the oven for a few minutes.

Falafel is actually easy to make: Combine the ingredients in a food processor or blender, then bake. Spinach turns these falafel green and adds iron and calcium. The best thing about this bowl is you can customize it. Start with your leafy green of choice, add leftover roasted or fresh veggies, some hummus or other dip, and drizzle on lemon-olive oil vinaigrette.

Butternut squash as a sauce? Roasting it with fresh thyme and blending with garlic and chili flakes turns it into a rich, creamy, and savory yet slightly sweet pasta companion. Top with chickpeas, peppery arugula, pine nuts, and cheese, if you desire.

This certainly isn&rsquot your grandma&rsquos shepherd&rsquos pie, but she&rsquod enjoy it. Ginger and red curry paste spice up grass-fed beef, which is mixed with creamy kale. Then rather than potatoes, the topping is a blend of cauliflower and pumpkin puree. The recipe can also be made vegan.

Zucchini are a bit of a blank slate when it comes to flavor, yet they&rsquore a good source of fiber, vitamin C, potassium, and folate. Roast them, then fill with spicy black beans for more fiber and protein, and top with a vegan cheese sauce made with tahini for a quick Mexican-inspired weeknight meal. (You can also use real cheese, if you prefer.)

Tofu makes a great substitute for eggs in a vegan quiche, plus it&rsquos a complete protein. Fresh chives and basil, nutritional yeast, mushrooms, spinach, and sun-dried tomatoes lend tons of flavor to this satisfying dish. You can omit the crust and bake it in a greased pan if you prefer.

What is winter without chili? This plant-based version includes pinto and red kidney beans for that stick-to-your-ribs heartiness. But along with the usual chili powder, cumin, paprika, and cumin, you add cocoa powder and cinnamon. Seems unusual, but it deepens the flavor without you noticing. Top with avocado and fresh jalapeno slices.

Hot pot is an Asian meal enjoyed as a group. There is a bowl of boiling broth in the middle, and you all add other ingredients to cook in the broth. Make this version for your family or when you have guests. Just whip up the garlic-ginger-curry broth, then stir in your desired protein, gluten-free noodles or rice, vegetables, greens, and herbs.


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