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Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Simple Chow Mein Recipe

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This Simple Chow Mein Recipe can be ready in less than 20 minutes, that is why it’ s so simple to make. 

Once you learn to make chow mein at home, you will be so pleased with yourself.

Just image it’s a busy weeknight or weekend.

Your exhausted and the last thing you want to do is slave in the kitchen all night to prepare a meal. 

Having the skills to make this basic chow mein will become invaluable to you! Once you learn the basics, you then can add other ingredients to it if you want.

Such as shrimp, chicken, beef etc. However sometimes this basic cabbage, carrot chow mein is enough!

Now if you don’t know already, I love CHOW MEIN! 

And i’m confident that anyone can make these Chow Mein noodles at home, it just takes the right technique and ingredients. 

I am the type of lady that has to try every Chow Mein dish at any new chinese restaurant. I do this to compare really, just kidding. Well kinda, I mean some restaurants do it right and others so wrong. Right?

My recipe is fool proof, follow it to a tea and you will be in Chow Mein Heaven! So skip the takeout tonight and learn to make this iconic dish yourself. Impress yourself, I know you can do it!

I can see you already, curled up on the couch with this BIG old plate of fresh homemade Chow Mein noodles to yourself! Go ahead you deserve it!

The hardest part about making homemade chow mein is “chopping those vegetables”. Once you have that part done, the rest of the recipe can then be pulled together in 15 minutes flat.

I have experimented with a few chow mein recipes over the years and promise you your going to love this one.

The cabbage and carrots are tossed together in the most delicious asian inspired sauce. And the chow mein noodles are fried just a bit to give it the perfect amount of cripsyness.

I use a combination of olive oil and sesame oil to fry my noodles, however you can use regular cooking oil if desired. That is what most restaurants use anyway, then a dash of sesame oil just for flavor.  

This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. OR make it vegetarian and add some broccoli, cauliflower etc. 

Plus, if you like a little more heat to your dish then feel free to add more red pepper chili flakes or some fresh chili paste. You know make it your own 🙂 

Wanting to try some of my other asian inspired “Skip the takeout” dishes? 

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Meal Prep, Quick and easy recipes, Skip the takeout, Vegetarian

Smoked Tofu Vegetable Stir Fry

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This Smoked Tofu Vegetable Stir Fry is 100% Vegan and makes for an excellent meal prep and dinner option. 

Have you ever tried smoked tofu before? If not then you should try it! I have always liked tofu however my partner hates it. I coaxed him into trying this recipe and he said it wasn’t bad, then I saw him in the kitchen sneaking another bite of this. It’s that good 🙂 

If your not much of a tofu fan, then I encourage you to give it a try this recipe. It really is something special and has made me a fan of tofu even more!

 

This is the kind I like to use it’s tasty!

Tofu has tons of protein in it and is often used as a replacement to meat. So if your looking to add more vegan and plant based meals to your menu, this recipe is sure to help. 

Serve with some basmati rice and you will have yourself a healthy vegan meal in no time. 

Looking for another Vegan meal prep option? Try my “Vegan corn on the cob salad

Notes: You can always use regular tofu in replace of the smoked. 

 

Meal Prep Inspiration: Make two meal preps with this recipe or double it up and make four.


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

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Dinner ideas, Quick and easy recipes, Vegetarian

Sauteed Sesame Tofu

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This Sauteed Sesame Tofu can be pulled together in no time at all. It’s not the sweet kind of tofu rather a savory kind. 

So if you’re looking for a new way to prepare tofu, then this recipe is sure to impress.

I sometimes like to enjoy it just like this or I will prepare some rice and vegetables on the side and serve it like that.

Whichever way you prefer to serve this recipe you can’t go wrong. It’s basic but also so versatile that it goes great with anything. 

IS SESAME TOFU VEGAN

Yes, since tofu is plant based it sure is.

Want to make it a bit sweet? Feel free to add 2 or 3 tbsp of honey to the sauce and your good to go.

You can also serve this as a appetizer around the holidays, why not it takes really no effort at all and would sure to be eaten up in no time. 

This is one of my favorite ways to make tofu and trust me you won’t miss the meat in this recipe. Because the tofu has a good source of protein and essential amino acids.

It is also an excellent source of iron and calcium and the minerals.

In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. So go ahead and indulge! 

HOW TO MAKE SESAME TOFU

  • Start by slicing the tofu as seen in the steps picture above. Once it has been sliced, dry it off as much as possible with a paper towel.
  • Next make the sauce, add all the sauce ingredients into a small bowl and whisk with a fork till combined. 
  • Now in a small bowl add the tofu along with the cornstarch and coat. Add the combination of cooking oil and sesame oil to a non stick frying pan, and saute the tofu on each side for 5 minutes, turning a often in order to brown the tofu. 
  • Once browned about 15 minutes into cooking, add in the sesame seeds and toast for 2 more minutes. Drizzle the sauce overtop of the browned tofu and saute for 5 more minutes. Serve and enjoy!

Recipe adapted from: Genius kitchen

Note: You can always add 2 tbsp of honey for some added sweetness if desired. 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Creamy Peanut Butter Noodles

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These Creamy Peanut Butter Noodles are delicious! Plus they are vegan and packed full of protein a must try! 

This recipe is very easy to prepare since all we are doing is cooking the noodles till tender then tossing them in a creamy peanut butter sauce. 

I added a red chili pepper just for this picture, however they are a bit spicy do to the sriracha chili in the sauce.

So follow along for this tasty recipe that can be on the table in under 15 minutes.

You can pretty much use any type of noodles you want for this recipe, I did choose gluten free buckwheat noodles for mine.

However we aware not all buckwheat noodles are gluten free so please read the labels.

If you’re looking for another gluten free option, try vermicelli rice noodles instead. Once the noodles have been cooked you will simply remove and drain them.

Then in a non stick frying pan add the peanut butter, sesame oil, honey, soya sauce, sriracha sauce and water and that is all that is needed to make the creamy sauce.

Today you can find many different types of ways to prepare these noodles. Some recipes call for sugar, I feel that the peanut butter has enough in it even if your using an all natural kind. 

However if you want it to be a bit sweeter go ahead and add 1 tsp of sugar or maple syrup. I hope you give it a try and let me know what you and your family think. 

 

ENJOY!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Quick and easy recipes, Soups & Stews

Thai Chicken Noodle Soup

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This Thai Chicken Noodle Soup is allot like basic chicken noodle soup, in the sense that it has chicken broth and shredded chicken along with noodles in it. 

The main differences here are the addition of bean sprouts, spinach, lime juice, and chili paste that helps to spice it up! If you don’t like spice just omit the chili paste, simply enough.

Now there is a possibility that you were searching for a basic chicken noodle soup recipe and accidently stumbled upon this recipe.

And you may be thinking… “Thai Chicken Noodle” never heard of it? but that sounds good.

Well don’t let the name scare you, even if your not feeling so great this soup is sure to make you feel just as good as the traditional chicken noodle soups out there.

There are several ways to make a Thai chicken noodle soup, you can also make it with some red or green thai paste and coconut milk also if you’d like.

I have done that before and so you can find that recipe below! Otherwise if your looking for just a clear and more close to the original chicken broth soup you will want to follow this recipe.

I tend to make this soup more over the traditional chicken noodle these days. The elements of this soup are chicken broth, shredded chicken, rice noodles, green onions, bean sprouts, cilantro, chili paste and lime juice.

So if you like all those Thai flavors your sure to enjoy this soup. 

I can literally eat this for days, it’s that good! So if you like Thai food as much as me then you are sure to enjoy this soup. Don’t forget the lime juice it just works, trust me.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Date Night, Dinner ideas, Skip the takeout

Beef and Vegetable Ramen

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These Beef and Vegetable Ramen Noodles are made in a delicious sauce that you’re sure to enjoy. 

You can make this dish more or less spicy according to your personal taste. 

The heat in this dish comes from the cayenne pepper, I like to use just 1/2 a tsp for this recipe.

Which gives it a touch of heat, kinda similar to the spicy ramen noodle packages you may find at the store.

Then you will want to start by chopping all your vegetables up first, this is the hardest part really.

As it can be a bit challenging if you do not have knife skills to julienne the carrots and peppers. 

However practise makes perfect and in time you will figure out the best method for you. If you really prefer a little help in that area you can always use a food processor to do those jobs for you if needed.

I like to use broccoli, carrots, red peppers and snap peas for this dish.

Although you can use whatever veggies you have on hand really.

Not a fan of beef feel free to add some shrimp, tofu or chicken to these noodles in replace if desired. 

Once the veggies are saute yet still slightly crisp.

You will then add back in the cooked ramen along with that delicious premade sauce.

Toss everything together to serve. 

DELICIOUS! Feel free to try other vegetables such as broccoli, kale or even asparagus. 

This dish also works well with chicken and tofu!

This recipe proves that you don’t have to put a lot of effort into making this type of takeout dish.

I just know your going to love it as much as we do!

Serve some “Spicy chili sauce” on the side for some extra heat or add more cayenne during the cooking process.

Also you can add beef bouillon cubes in replace of the beef stock, just make sure your using equal amounts of water/liquid

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Dinner ideas, Quick and easy recipes, Skip the takeout

Spicy Singapore Noodles

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These Spicy Singapore Noodles are made with rice noodles. And is a super simple and inexpensive recipe that can be ready in less than 15 minutes! 

My Black Pepper Shrimp recipe works well alongside this dish also.

With each bowl costs less than $2 dollars, you can defiantly indulged. 

What makes these noodles spicy is the addition of some red chili paste

SINGAPORE NOODLES 

  • Singapore noodles are a very popular street food in some parts of Asia. 
  • And are not made with flour like your typical noodles, rather they are made with rice. 

Plus, making them at home is nice because they can be ready in under 15 minutes!

So forget the takeout tonight and make this delicious dish  instead.

I used to order this often from my local Chinese restaurant, now I make it at home every time myself. 

WHAT GOES WELL IN SINGAPORE NOODLES

  • Shredded Chicken
  • Shrimp
  • Scallops
  • Tender pork, beef or lamb
  • Green Onions
  • Bamboo shoots

WHERE ARE SINGAPORE NOODLES FROM

As the name say’s it, they are said to have originated in Singapore, Hong Kong.

However today, despite its name. Some would argue that Singapore noodles are not solely from Singapore! Confusing eh?

Well not really, since Singapore is known to be the hub of many cultures.

Many of their dishes today have been influenced by many different types of foreigners over the centuries.

And so today you can find many different types of dishes eaten in Singapore.

These noodles are now well known worldwide, and are eaten by all types of people. 

WHAT’S SINGAPORE NOODLES

Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. It is known for it’s sweet & savory curry flavor that has hints of  garlic, ginger and onions.

Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil.

I tried Singapore noodles for the first time a few years back and have been addicted ever since. 

Some are made with shrimp, chicken or chinese style pork, while others are vegetarian.

I made mine with eggs today which work fantastic too.

HOW ARE SINGAPORE NOODLES MADE

Singapore noodles are always made with rice vermicelli noodles, that are tossed in a delicious sauce typically in a hot wok. Along with vegetables, scrambled eggs and a meat of your choosing. 

Such as shrimp, chicken, pork or beef.

CAN YOU REHEAT SINGAPORE NOODLES

Yes, just make sure that you are cooking the eggs fresh again or whatever meat you choose to add.

CAN SINGAPORE NOODLES BE FROZEN

No, you do not want to freeze them because rice noodles do not freeze well.

SINGAPORE NOODLE SAUCE

  • Curry powder
  • Sweet Garlic Chili sauce or Red Pepper flakes
  • Soya Sauce
  • Sesame Oil
  • Chinese cooking wine 
  • White sugar

SPICY SINGAPORE NOODLES

I like to spice this dish up by adding in 1 tbsp of red chili paste, however you can omit that if you prefer a less spicer dish. 

HOW TO MAKE SINGAPORE NOODLES

Place the vermicelli rice noodles in a large pot and cover with chicken stock and bring to a boil, turn down the heat and let the noodles soak till soft.

Remove the cooked vermicelli noodles and set aside.

Wash your carrots and green onions and then julienne the carrots carefully with a knife and chop the onions then set those aside.

Meanwhile whisk together in a small bowl 2 tbsp of curry powder, sesame oil, minced garlic and ginger, soya sauce and red chili sauce.

Then add 1 tbsp of cooking oil to your wok along with the sliced onion and saute for one mixture then remove.

In the same wok ad 1 tbsp of oil again and scramble the eggs then set aside.

Add the julienned carrots into the pan/wok and all the other ingredients along with the “liquid sauce” mixture.

Stir fry till all the vegetables are soft yet crispy.

Toss back in the strained vermicelli noodles,

Sautéing till hot.

Top with fresh cilantro or green onions. Enjoy!

MORE TIPS:

  • You will want to start by scrambling the eggs first and then soaking the vermicelli noodles after in hot water.
  • Preparing the vegetables ahead of time is a good idea too, I used carrots so I just julienne them.
  • Feel like adding chicken, pork or shrimp, go ahead it’s amazing too! Just make sure you are cooking that separately, then adding it to the cooked vermicelli noodles. 
  • The varieties of vermicelli rice noodles are endless, so choose your favorite brand and let’s get to cooking this delicious recipe!
  • You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

SUCH AS THIS VERY POPULAR SPICY CHICKEN RAMEN!

OR CHINESE FRIED MUSHROOM RICE

OTHER FAVORITES!

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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Barbeque, Dinner ideas, Quick and easy recipes, Seafood

West Coast Cedar Plank Salmon

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I’m finally ready to reveal my family’s favorite recipe for my grilled “West Coast Cedar Plank Salmon”. 

CAN CEDAR PLANK SALMON BE COOKED IN OVEN

Yes, as long as you soak the plank in water for a minute of two hours prior. Just make sure you keep an eye on it!

ARE CEDAR PLANKS FOR SALMON REUSABLE

Yes, if you properly care for them. Then you can get a couple uses out of the planks, which will save you money in the long run. Care for them buy always soaking in water for a minimum of two hours prior to cooking and washing off well at the end. 

This recipe has been a secret in my family for sometime and I had to get a couple people’s approval to reveal it here.

If you have ever tried fresh smoked salmon which tastes like salmon and a candy all in one.

Then you are sure to taste the resemblance here.

One of my favorite cooking shows just started and we are now in Season 5. Can you guess what it is?

It’s MasterChef Canada, where 21 home cooks are completing for title of Canada’s best home chef.

I just love this show because it highlights the home cook and gives them the chance to complete to becomes Canada’s next master chef. 

Proving you do not have to go to school to become a chef! 

The first challenge was for each chef to create a signature dish that represents them.

Some people choose ingredient that represent there home town/province.

While others choose ingredients that represented their roots and then some went beyond their own roots and cooked something totally unexpected.

One lady was from Nova Scotia, Canada used blueberries because Nova Scotia has been named the wild blueberry capital of Canada. 

While another lady made the oh so popular peruvian ceviche, but failed to cook it throughout and was sent home in the first round.

 

The dish that interested me the most was cooked by a man named Jonathan. He made a “Ghost Pepper Stew Chicken” with rice and peas along with a mange apple slaw.

A dish that reminded him of Trinidad where he was from. I definitely want to find the recipe for that, so if anyone knows of one please send it my way 🙂

So this got me thinking if i was in this competition what would I make? Well being from British Columbia, I would definitely use fresh Salmon and make my all time favorite “Cedar Planked Salmon”.

Lucky everyone in my family understands my passion for blogging and cooking. So here it is, my family’s secret recipe for the most mouth watering Cedar Salmon.

Made with just a few simple ingredients of fresh garlic, powdered garlic, pepper, medium soya sauce, worcestershire sauce, olive oil and brown sugar.

Your soon to see why this recipe has been kept a secret this long.

HOW TO CEDAR PLANK SALMON

Truthfully though the secret is in the marinade.

So be sure to marinade this fish in a ziplock bag or in a sealed contactor for a minimum of 30 minutes to lock in maximum flavor.

Once that part is done the rest is a cinch to pull together, simply remove the fish from the marinade and sprinkle it with a pinch of salt “less is best” because the soya sauce has enough.

Then season with pepper and cover generously with brown sugar.

Do not skip any of these steps, the brown sugar is critical to giving it that caramelized candy flavor.

I will throw a few peppers on the grill around the same time and sometime asparagus. Just make sure you brush everything entirely with olive oil to prevent from burning and then flipping once.

Also the veggies will need to be removed before the salmon so keep an eye on them.

Now let me ask you, if you were on Masterchef Canada. What ingredient would you bring that represents where you are from? And what dish would you have made? I would love to hear about it in the comments below.

LOOKING FOR MORE SALMON RECIPES?

Be sure to try these tasty recipes below!

LOOKING FOR SOME SIDE DISHES?

  1. Instant Pot Honey Glazed Carrots
  2. Simple Sauteed Asparagus
  3. Air Fryer Beets
  4. Honey Mustard Brussel Sprouts

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!