Tag Archives: broccoli

“Healthy” Instant Fried Noodles

Healthy Mi Goreng fried noodles with egg

Verdict: These simple addition of veggies and protein to instant noodles makes it a meal so good, you’ll crave it, whether you are a penniless student or you are just looking for a quick, rounded meal.

Healthy instant noodles? It sounds impossible, given a package of noodles provides not much more than a bunch of empty carbs, and some fat. However, adding a dose of fresh vegetables and a protein source such as a fried egg will turn this empty junk food dish into something much more well rounded.

Mi Goreng fried noodles

If you haven’t eaten Mi Goreng’s instant fried noodles before, you are in for a treat! It’s a different kind of instant noodle, one that does not produce broth. Instead, it is coated in sweet soya sauce, chili oil and topped with fried onions. When you’re strapped for time and/or cash, this dish is a great alternative to fast food or take out. It’s quick, easy and there’s only a pot and a skillet to clean at the end.

The healthy part Large pieces of broccoli and large match stick sized carrots and red pepper.

My cousin introduced this to me a few years ago when we were recovering from hangovers. Instead of veggies, she added cooked chicken and a lot of hot sauce. The dried onions coated in the sweet and spicy sauce with the crispy fried onions won me over instantly; I’ve been hooked ever since. The craving was so deeply seated that, for a time, my mission was to introduce these instant noodle to as many people as possible.

Instant noodle tipTip: Use scissors to open up the sauce packages, otherwise, you’ll be fumbling to open them with greasy fingers.

Flash boiled carrots and broccoli

Times when Mi Goreng is most helpful:

  • quick dinner, minimal clean up
  • snack for a friend that’s dropping by to catch up
  • after the bar food (you don’t have to be functioning at full capacity to make it)
  • it’s cheap and doesn’t go bad, very good for students and those living away from home

Stir veggies into noodle

You can find Mi Goreng at Asian Supermarkets or the ethnic aisle of your grocery store. You will find the sweet soya sauce near by. We’ve tried three to four different brands and found the Lee Kum Kee Sweet Soy Sauce brand to be the best performer. It has a mellow kind of sweetness and the right consistency: thicker than regular soya sauce but not as thick as honey or molasses.

Instant fried noodles with a fried egg

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Green Thai Curry – Chicken with Broccoli

Thai green curry.

Verdict: This is the only recipe you will ever need for Thai curry. Once you are comfortable with how to prepare the dish, there are unlimited combinations of curry, meat and veggie to try.

Hey everyone! For my first post, I wanted to share a recipe we turn to often. We used it a lot when I first moved to Calgary from Vancouver in March 2010. It encompasses the elements that I love about home cooking: simple, hearty and healthy. Under time pressure I’ve been able to make this, from start to finish, in 20 minutes flat.

Growing up, I learned to associate food with spending quality time with loved ones. Regardless of how busy things got, our family always tried to have dinner together. When I first moved to Calgary (marking my first time living away), I tried to recreate that tradition with Sunday “family dinners” with my new roommates.  I’ll admit, I was also trying to woo them into thinking I was a worthy roommate. I would later need their adoration to get away with listening to music too loudly – at all hours.

Among the meals we cooked on Sunday nights, I remember the Thai curries the most vividly. The sweet and spicy curry paste, the fragrance of simmering coconut milk, the fresh cooked rice.  My roommates, who weren’t crazy about cooking, asked for lessons on how to make this dish and soon after, not a month went by without one of us making Thai curry. At first, we went crazy with the ingredients. Being health conscious, we used to overload the curry with as many different vegetables as we could. Over time, I’ve learned that the curry really shines when you have one meat item and a maximum of four vegetables.

Thai green curry ingredients.

We’ve made many different Thai curries over the years and I find the green curry with chicken and broccoli the easiest and most approachable. You’ll only need to stray from your regular grocery shopping routine for the Thai curry pastes, coconut milk and fish sauce which can be found in the International (Asian/Indian) aisle in most grocery stores. I’ve yet to find kaffir lime leaves in Calgary though. To get started, I recommend buying the red and green curry pastes first. They last over a year in the fridge and make for a quick weeknight dinner.

Note that the following recipe is a basic guide for making Thai curries. In the future, you’ll see many more permutations of this recipe as we always have a few jars of Thai curry pastes in the fridge. If you make this only once, you’ll be surprised how quick and delicious it is to make home made curries. If you’re like us, you may love making homemade Thai curries so much, you lose interest in restaurant varieties completely.

Pot full of curry.

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