Chicken noodle soup

3 pieces of chicken on the bone 

1/2 cup of mushroom diced

4 carrots peeled and diced 

5 medium size red potatoes peeled and diced 

1 onion finely chopped 

2 zuchini peeled and cut into thin slices 

1 bag of egg noodles 

1/4 cup of fresh chopped cilantro 




1 tbsp of olive oil 

1/2 tsp of all spice 
Preheat the oven to 400. In a large pan, arrange the pieces of chicken with the mushrooms. Add olive oil, salt, pepper and oil spice. Bake for 1 hour. Once ready, remove from the oven and set aside. 

Add all the vegetables in a large pot and fill up with water. Add salt, pepper, curcuma and let it simmer for 45min.  When the chicken has cool down, pull the meat from the chicken and shred into small pieces. Add to the pot and cover. 

Add the egg noodles about 5-6 minutes before the end. Adjust seasoning if needed. 

Rice noodles with Pulled Chicken

Rice noodles make a delicious dinner once they are paired with the perfect ingredients and spices. My idea was to give this dish a new twist by cooking the chicken using different spices. 

  • 1 chicken cut into 8 pieces 
  • Olive oil
  • Salt 
  • Pepper 
  • Paprika
  • Garlic powder
  • Italian seasoning 
  • 1 package of rice noddles
  • 1 cup of cooked brocoli 
  • 2 scallions diced
  • Fresh cilantro 

In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder and Italian seasoning. Rub this mixture over the chicken and cook in a preheated oven on 400 degrees for 1 hour. Once the chicken is fully cooked, place it under the broiler for about 5 minutes. 

Fill up a pot with water and bring to a boil with a pinch of salt. Add the noddles and boil for 3 minutes. Drain them and put aside. 

Once the chicken is fully cooked, shred the pieces with a fork and pour over the sauce from the pan. 

Mix the pulled chicken with the noodles and the broccoli. Add some cilantro on top and the scallions. 

Shirataki noodles

I never knew what were shirataki noodles until today. I always saw them displayed next to the tofu but was never tempted enough to buy them. Last week, I started making research. What are those weird looking pasta in a bag filled with water? Can those ever be on my plate and replace my penne a la vodka. Not really. But they are a healthier alternative to carbs which I absolutely cannot live without. I made more and more research and was very curious. Pasta that have very low calories – that’s what I concluded and I decided I must try them no matter what. They are noodles that are tofu based, packaged in water and have a very short shelf life. When I saw on the packaging 20 calories per serving – meaning 40 calories a bag – my hand reached out for two bags. I couldn’t control it. I got excited about the idea of eating healthy “pasta”.  First step is to drain them and wash them very well under cold water. I tasted them to found out if I should boil them before but the taste was fine – actually no taste at all. Second step was to figure out a nice sauce to cook the noodles in. I was trying to come up with a soy based sauce that was a little bit spicy and adding to it some crunchy vegetables. I loved the dish so much that I really wish I could eat it every day. You can use any veggies you like and it can be served with fish, meat or chicken. Or just like it is as a main dish. Enjoy!

  • 1 package of shirataki noodles, drained and washed 
  • 1 carrot julienned
  • 1 zucchini julienned
  • A handful of edamame

For the sauce:

  • 1/4 cup soy sauce
  • 2 tbsp of rice vinegar
  • 1 tbsp of agave
  • 1 tbsp of sesame oil
  • 1 tbsp of mirin
  • 2 tbsp of chili paste 
  • 2 tbsp of garlic powder
  • 2 tbsp of ginger 

In a small bowl, mix the soy sauce, sesame oil, garlic powder, ginger, chili paste, mirin and rice vinegar. In a large skillet, heat up sesame oil and sauteed the vegetables for a few minutes. Remove the vegetables from the smiler, pour the sauce and leave it to boil on a low fire for 2-3 minutes. Add the noodles and cook for about 7-8 minutes. Pour over the vegetables, add edamame and sprinkle some sesame seeds.