Singapore Style Noodle Soup
Ingredients
1 square thin rice noodle (They come in convenient 1-2 person blocks at our local intl. market)
Enough water and/or broth to boil the noodles in (Ever boil ramen on the stove? about that much water)
1/2 cup frozen peas
1 Clove garlic, crushed (Or garlic powder. I won't judge)
1 Tbs yellow curry powder
A little extra turmeric, because I like mine extra yellow
Salt to taste
1 Tsp grated or chopped fresh ginger, or powder to taste
Splash hot chili oil, bonus points of chili sesame oil.
1 Tbs fish sauce and/or soy sauce
Frozen Shrimp, if you have them!
1/2 cup frozen spinach, optional
Red chillies or chili flakes, optional
Cooked Tofu, optional
Directions:
Get the water boiling with the spices (except ginger). Add the noodles and cook for 1-2 minutes. Then add the oil & ginger. Cook until the noodles are about 1/2-2/3 as done as you want them,
Add the frozen peas, shrimp & spinach; along with the fish sauce. Cook until everything is hot!
I like to add drops of this sweet chili garlic sauce to the soup as I eat it. I like it spicy!
Black Bean & Corn Salsa with Black Eyed Peas
Ingredients
1 Can Black Beans
1 Can Black Eyed Peas
1 Can Whole Kernel Corn, or Frozen
1 Can diced tomatoes
1 Cup of Salsa
Spices (I use a combo of Satan's Breath Cajun Blend, Cumin, Garlic Powder, Onion Powder, Cayenne Pepper, & Oregano)
Optional:
Cilantro
Cheese
Lime
Diced Whatevers (Some people like peppers, red onions, spinach, meats, and for God knows why: carrots)
Directions:
Throw everything together. Heat if you want it warm. Serve on tortillas, nachos, toast, a plate, etc.
Sure, it's a little side dishy, but with all the beans, and if you put it on something, it becomes a nutritious meal!
