Tuesday, 25 March 2014

Soba Noodles with Pork and Vegetables

A healthy dish of soba noodles with stir fried pork and plenty of colourful vegetables. Healthy carbs, protein and vegetables all in one dish, this is a well-balanced meal that you and your family are sure to enjoy.

Soba Noodles with Pork and Vegetables Recipe from Nomsies Kitchen

Hello everybody and happy Tuesday! It feels like I have been away from my blog for so long. I am actually away from home and will be for the next 10 days. As such, I was busy cooking up a storm to ensure that I have enough material to post until I am back home in my kitchen again. The free Wi-Fi access I have now is much slower than what I am used to. So it is a pain to load images and videos. Yes – this means using Pinterest gets very frustrating!

Soba Noodles with Pork and Vegetables Recipe from Nomsies Kitchen

My husband had to undergo a work related course in Manchester so I have tagged along. I love Manchester and always enjoy my time here. If you are lucky enough to have visited this city, I am sure you will agree that the food scene here is quite remarkable with an eclectic mix of cuisines. There are also many independent and quirky eating establishments. I love trying different ethnic cuisines when I dine out and Manchester does not disappoint. Case in point is this Dolsot Bibimbap from Baekdu. Dolsot Bibimbap is nicer than regular bibimbap because the rice gets all crunchy due to the fact that it is cooked in the dolsot (the stone bowl). Mixed rice with a crunch, just imagine that! If you have never tried Korean cuisine before I urge you to do so. It is not all about Kimchi and more importantly, there are many healthy options on the menu.


Dolsot Bibimbap from Baekdu, Manchester
So, coming back to a dish that I cooked! Sticking to the healthy-ish theme, today’s recipe is for soba noodles. Soba noodles are really common now and most supermarkets stock them, I bought mine from Tesco. I boiled the noodles then mixed in some stir fried pork and plenty of vegetables. I cooked the pork and vegetables separately so you don’t get oily noodles here. Far from it.


Soba Noodles with Pork and Vegetables Recipe from Nomsies Kitchen

Feel free to use any vegetables you like for this dish. Broccoli would work splendidly here. You can also use tofu if you want to make this vegetarian. Healthy carbs, protein and vegetables all in one dish, this is a well-balanced meal that you and your family are sure to enjoy. It certainly is going to be a staple on my weekly menu plan.

Soba Noodles with Pork and Vegetables Recipe from Nomsies Kitchen
On a side note, I have given up fried chicken, crisps and cookies for Lent. I do get cranky sometimes and I may lick my laptop’s screen when I see photos of cookies online. How about you? If you observe Lent have you given anything up and how has it been going for you?


Soba Noodles with Pork and Vegetables Recipe from Nomsies Kitchen


Recipe for Soba Noodles with Pork and Vegetables
Prep Time: 20 minutes / Cooking Time: 20 minutes / Serves 4

Ingredients
250gm Soba Noodles
320gm Pork Loins (thinly sliced)
120gm (1 medium) Carrot (thinly sliced)
100gm (1) Red Pepper (thinly sliced)
140gm Cabbage (thinly sliced)
120gm Mushrooms (thinly sliced)
2 Tbsp Light Soy Sauce
½ Tbsp Dark Soy Sauce
1 Tbsp Mirin (Japanese Cooking Wine)
1 Tbsp Brown Sugar
1 thumb size Ginger (finely grated)
3 cloves Garlic
¼ tsp Salt
100ml Water
1 tsp Corn flour
1 tsp Sesame Seeds
2 Tbsp Vegetable Oil

Method

1. In a bowl, whisk together the light soy sauce, dark soy sauce, Mirin, brown sugar, ginger and garlic. Use half of the mixture to marinade the pork in. Leave to marinade while you prepare the rest of the dish.

2. Boil the soba noodles according to the instructions on the package. This should take about 5 minutes. Once done, strain the noodles in a colander and rinse with cold water. Set aside. 

3. In a wok/deep sauce pan, heat up a tablespoon of vegetable oil. When it’s hot, add in the vegetables and stir-fry over medium-high heat for 3-4 minutes until the vegetables are cooked but still have a slight crunch. Season with some salt. Once cooked, set aside.

4. Next, it’s time to cook the pork. Add the remaining oil in the wok/deep sauce pan. Once hot, add in the marinated pork and sauté briskly for about 2-3 minutes. The pork should be browned and smell really good now. Add in the mushrooms followed by the remaining soy sauce and Mirin mixture. Dissolve the corn flour in the water and pour in. Simmer for about 10 minutes or until the sauce thickens slightly. Taste and add some salt if required. 

5. Finally, assemble the dish. Place the noodles on a plate, layer the pork and sauce on top and the vegetables around the sides. Sprinkle with some sesame seeds and serve.


Soba Noodles with Pork and Vegetables Recipe from Nomsies Kitchen


A few more recipes that you will love:

Cod Fish Noodle Soup Recipe from Nomsies Kitchen

Mee Siam (Spicy Fried Vermicelli Noodles) Recipe from Nomsies Kitchen




See more of my Asian dishes.

Wednesday, 19 March 2014

Maple Roasted Sweet Potato Fries with Bacon

Oven roasted sweet potato fries seasoned with rosemary and thyme then glazed with maple syrup. Crispy grilled bacon is mixed in to make this the ultimate side dish.
Maple Roasted Sweet Potato Fries with Bacon from Nomsies Kitchen


Hello and happy hump day! I love Wednesdays because it’s as if you can almost smell the weekend. I can’t wait!

Since I bought my bottle of maple syrup last week, I have been happily using it. First it was to make Maple Almond Granola and this time, I used it to slather over some oven roasted sweet potato fries.

Maple Roasted Sweet Potato Fries with Bacon from Nomsies Kitchen

Oh I assure you that it is amazing. It’s sweet on top of sweet. It gets better though because what’s the best thing to add onto some sweet potato fries that have been slathered with maple syrup? Bacon, obviously!

When you combine sweet and salty it takes you to a whole new flavour stratosphere. This is what happened here.

Maple Roasted Sweet Potato Fries with Bacon from Nomsies Kitchen

I cooked the bacon on a non-stick grill pan. As bacon is oily enough, I did not use any additional oil when I cooked them. It is easy and most importantly, you still get crispy bacon.

Maple Roasted Sweet Potato Fries with Bacon from Nomsies Kitchen

To make it even more incredible, I used thyme and rosemary here. I could not wait for it to finish roasting as the smell was so mouthwatering, it was the longest 45 minutes ever. This is a great side dish or make more to make it into a meal. You will be so pleased you tried it.

Coming back to this weekend, what have you got planned? Are you cooking or do you have plans to go out for a meal?
Maple Roasted Sweet Potato Fries with Bacon from Nomsies Kitchen

Recipe for Maple Roasted Sweet Potato Fries with Bacon
Prep Time: 10 minutes / Cooking Time for Sweet Potato Fries: 45 minutes / Cooking Time for Bacon: 5 minutes / Serves 2 as a side dish or 1 for a main meal

Ingredients
400gm Sweet Potatoes (3 medium potatoes)
160gm Smoked Bacon (4 medium Slices)
2 Tbsp Vegetable Oil
2 Tbsp Maple Syrup
1 tsp Paprika
1 tsp Garlic Powder
½ tsp Salt
2 sprigs of Thyme (leaves only)
1 sprig of Rosemary (leaves only)

Method

1. Pre-heat oven to 170°C and line a large baking tray with aluminum foil.

2. Scrub the sweet potatoes and cut into wedges (you can remove the skin if you like but I left them on for mine). In a large bowl, pour in the vegetable oil and maple syrup. Add in the paprika, garlic powder, salt, thyme and rosemary. Whisk the ingredients evenly and pour the mixture over the sweet potatoes. Mix to coat the sweet potatoes and spread the sweet potatoes out into a thin, flat layer. Roast for 45 minutes.

3. Meanwhile, while the sweet potatoes are roasting, prepare the bacon. Cut into strips length ways and cook on a non-stick grill pan over medium-high heat. It should take about 3-4 minutes. Remove and leave to cool. When it’s cool enough to handle, cut into smaller pieces.

4. Once the sweet potato fries are ready, remove from oven and dish out. Mix in the cooked bacon and serve.
Maple Roasted Sweet Potato Fries with Bacon from Nomsies Kitchen


You will love these other sides too:


Spicy Garlic Prawns Recipe from Nomsies Kitchen

Herbed Turkey Meatballs using Oats from Nomsies Kitchen



Monday, 17 March 2014

Vegetarian Yellow Split Pea Curry

High in fiber and vegetable protein, this yellow split pea curry is delicious, budget friendly and freezes really well. Get ready to make a big batch and freeze up leftovers for when you need them.

Vegetarian Yellow Split Pea Curry Recipe from Nomsies Kitchen

Hello! How was your weekend? Did you get up to anything active? Whatever you did, I hope you had a good time. The weather here was pretty sunny although there were strong gusts of winds. I am proud to report that my long run on Sunday went much better than last week’s run. I think it helped that I brought some water with me to sip on every 15 minutes throughout the 165 minutes that I was out pounding the pavement. Well I say pounding but it was more like plodding.

Anyway, for today’s Meatless Monday series I have a fantastic curry recipe!

Vegetarian Yellow Split Pea Curry Recipe from Nomsies Kitchen

This yellow split pea curry is delicious, budget friendly and freezes really well. Get ready to make a big batch and freeze up leftovers for when you need them.

Another good thing about this curry is that it is great for adding in loads of vegetables. I used spinach and cherry tomatoes here, but there are really no limits. Additionally, yellow split peas are also high in fiber and vegetable protein.  

How good is that? Now, go ahead and have fun with this curry.

Vegetarian Yellow Split Pea Curry Recipe from Nomsies Kitchen

Recipe for Vegetarian Yellow Split Pea Curry
Prep Time: 10 minutes / Cooking Time: 45 minutes / Makes approximately 8 servings

Ingredients
300gm Yellow Split Peas (rinsed)
1 Onion (blended)
4 cloves of Garlic (blended)
1 thumb sized piece of Ginger (blended)
½ tsp Coriander Seeds
½ tsp Cumin Seeds
4-5 Cloves
1 tsp Turmeric powder
3 tsp Garam Masala
3 tsp Curry Powder (mild)
1 stalk of curry leaves (leaves only)
1 litre of Water
400ml (1 tin) Coconut Milk
1 bag of Baby Spinach
10 Cherry Tomatoes (halved)
1 Tbsp Salt (or to taste)
1 Tbsp Vegetable Oil
Handful of fresh Coriander (chopped)

Method

1. Place the onion, garlic and ginger into a blender and blend until fine.

2. In a deep pot, heat the vegetable oil over medium-high heat. Once hot, add in the blended onion, garlic and ginger and stir fry for a few minutes. Add in the coriander seeds, cumin seeds, cloves, turmeric powder, garam masala, curry powder and curry leaves. Fry for 1-2 minutes.

3. Now, add in the yellow split peas and pour in the water. Cover the pot and leave to boil on medium-low heat for 30 minutes, stirring occasionally. After 30 minutes, add in the spinach, cherry tomatoes and coconut milk. Season with salt to taste. Simmer for another 10 minutes. Before removing from heat, add the chopped coriander and stir through.

Vegetarian Yellow Split Pea Curry Recipe from Nomsies Kitchen

Looking for more vegetarian curry recipes? Here you go:

Vegetarian Curry Recipe from Nomsies Kitchen

Vegetarian Chickpea Curry Recipe from Nomsies Kitchen

See more of my vegetarian recipes

Thursday, 13 March 2014

Maple Almond Granola (with no refined sugar)

This granola is sweetened with maple syrup and packed with almonds, walnuts, pumpkin seeds and sultanas. So easy to make and so good for you.

Maple Almond Granola (with no refined sugar) recipe from Nomsies Kitchen

Hello! Today is time for a breakfast post. It’s no secret that I am utterly obsessed with granola. However, I was quick to realize that most store bought granola is packed with sugar. So, although it is really delicious, it’s not so good for you and if you asked me, I would much rather use my sugar quota eating cake.

So, go crazy making your own granola!

Maple Almond Granola (with no refined sugar) recipe from Nomsies Kitchen

To start, all you really need is oats, some oil and your sweetener of choice. Then select your add ins. Nuts, seeds, dried fruit, coconut, banana chips, the list of possible add ins goes on and on.

Maple Almond Granola (with no refined sugar) recipe from Nomsies Kitchen

The best thing about making your own granola is that it is such a good way of using up all your leftover little bits and pieces of nuts and dried fruit. I used the basic recipe that I used for my Easy Homemade Nutty Vegan Granola but this time round I used almonds, walnuts, pumpkin seeds and sultanas. To sweeten, I used 4 tablespoons of maple syrup.

The result, lovely granola for breakfast this week. So easy and so good for you.

Maple Almond Granola (with no refined sugar) recipe from Nomsies Kitchen

Recipe for Maple Almond Granola (with no refined sugar)
Prep Time: 10 minutes / Baking Time 25 minutes / Makes approximately 650gm

Ingredients
300gm Rolled Oats
120gm Almonds
80gm Walnuts
80gm Pumpkin Seeds
120gm Sultanas
2 Tbsp Vegetable Oil
4 Tbsp Maple Syrup
1 tsp Vanilla Essence
1 tsp Cinnamon

Method

1. Pre-heat oven to 150°C and line a large baking tray with parchment paper.

2. In a large bowl, pour in the vegetable oil. Whisk in the maple syrup, vanilla essence and cinnamon. Add in the rolled oats, nuts, pumpkin seeds and sultanas. Mix the ingredients evenly and pour the mixture onto the baking tray. Spread it out into a thin, flat layer.

3. Bake the mixture for 25-30 minutes. Remove from oven and leave to cool. Once cooled, store in an air tight container.

Maple Almond Granola (with no refined sugar) recipe from Nomsies Kitchen

A few more recipes that you will love:

Easy Homemade Nutty Vegan Granola Recipe from Nomsies Kitchen

  
Savoury Carrot and Spinach Muffins (vegetarian) recipe from Nomsies Kitchen

Blueberry Oat Crumble Bars recipe from Nomsies Kitchen

See more of my Breakfast recipes

Monday, 10 March 2014

Sundried Tomatoes & Mozzarella Bread


This bread has a delicious Mediterranean taste of sundried tomatoes and herbs. It is just as tasty eaten on its own or with some soup.

Sundried Tomatoes & Mozzarella Bread Recipe from Nomsies Kitchen

Hello everyone! How was your weekend? I hope you had a great weekend and that you are all ready to start this week with vigour.

As for me, I ran for nearly 3 hours on Sunday. This is all part of my training for the Berlin Marathon. Even though I have been doing that for most Sundays now, yesterday was a real ordeal. I think I was not looking forward to the run and was mentally defeated before I even began. Never mind, I am sure this Sunday’s run will be better.

Sundried Tomatoes & Mozzarella Bread Recipe from Nomsies Kitchen

For Meatless Monday today I baked this ultra delicious sundried tomatoes and mozzarella bread. It’s not quite as thin as a flat bread and it has a crumb structure is similar to a focaccia’s, that is, light and airy. I had some sun dried tomatoes and a little bit of mozzarella left over from a previous pizza-making session so it was only logical to put them both together. You can always use store bought sundried tomatoes but if you want a fool-proof and simple recipe you can use my Oven Roasted Sun Dried Tomatoes recipe. It is guaranteed to make your house smell heavenly.

Sundried Tomatoes & Mozzarella Bread Recipe from Nomsies Kitchen

I always like to advocate getting a few key basic foundation recipes that you can always count on. It makes it so easy for you to then use that recipe to experiment and add any combination of ingredients that you like. This bread recipe is definitely one of those foundation recipes that you should have. It’s a very basic recipe for bread. In this particular recipe, I have used a ratio of 50:50 wholemeal to strong white flour here. If you do not like wholemeal flour, you can make this bread with just strong white flour. You should also note that I stretched out the dough here to make a sort of flat bread, however, if you want to shape the dough into a boule or loaf, you can go ahead and do that.

Now, I am going to have this bread for a delicious lunch as well as with some soup for dinner.

Sundried Tomatoes & Mozzarella Bread Recipe from Nomsies Kitchen

Recipe for Sundried Tomatoes and Mozzarella Bread
Prep Time: 3 hours / Baking Time: 20 minutes / Makes 2

Ingredients
250gm Strong White Flour
250gm Wholemeal Flour
10gm Salt
10gm Yeast
380ml Water
2 Tbsp Olive Oil
10 Sundried Tomatoes (halved)
80gm Grated Mozzarella Cheese
½ tsp Dried Basil
½ tsp Dried Oregano
Semolina for dusting

Method

1. Oil a square container (to prove the dough in – use a square container as it makes it easier for you to shape the dough into rectangles later). In a separate bowl, add all the flour. Add the salt to one side of the bowl and the yeast to the other (do this as the salt will kill the yeast). With one hand, slowly pour in the water while you use your other hand to start mixing the dough. Once the water has been incorporated, mix until you get a rough dough. Add in the olive oil and continue mixing.

2. Turn the rough dough out onto a lightly floured surface and start kneading for about 15-20 minutes until the dough becomes smooth and elastic. Place the dough into the square container that you have oiled and leave to rise until at least doubled in size (between 1-2 hours).

3. Line two baking trays with some parchment paper. Once the dough has risen, carefully tip it out onto a lightly floured surface. Be gentle with the dough while you are removing it from the container, you want to preserve all the air that is trapped within the dough. Once the dough is on the floured surface, do not knock it back, instead, lightly coat the dough with some flour and semolina and then cut the dough into half.

4. Gently stretch out each piece of dough into a rectangle and lay each half onto the prepared baking trays. Push the sundried tomato halves into the surface of the dough. Sprinkle the grated mozzarella cheese as well as the dried oregano and basil on top of the dough. Leave the dough to rest for a further 20 minutes. Meanwhile, pre-heat oven to 220°C. Bake for 20 minutes and serve warm. To reheat cold bread, just reheat in a 220°C oven for 5 minutes.

Sundried Tomatoes & Mozzarella Bread Recipe from Nomsies Kitchen

A few more recipes that you will love:

Savoury Carrot and Spinach Muffins (vegetarian) recipe from Nomsies Kitchen

Oven Roasted "Sun-dried" Tomatoes recipe from Nomsies Kitchen


See more of my recipes recipes for Bread

See more of my vegetarian recipes