Ingredients

• Sailboat brand rice noodles ( pre-soaked in hot tap water for 20 mins or until soft and malleable)
• Curry masala (1 tsp hot, 1/2tsp mild, super hot 1 tsp +1 tsp of cayenne)
• Soy sauce
• Salt
• 5 spice powder
• Sesame oil
• 1 egg
• Proteins of choice - consider beef, chicken, tofu
• Aromatic vegetables of choice - consider onion (cut longwise), green onion, garlic (chopped), ginger (chopped), Chinese leeks
• Vegetables of choice - multi-color peppers, greens such as water spinach, amaranth, sweet potato greens, tatsoi, bok choy, spinach, etc., okra
• Cilantro for garnish

Instructions

1. Stir fry veggies ahead: use one tablespoon of coconut oil, high heat, add two cloves of chopped garlic and one tablespoon of chopped ginger and salt. Add peppers, and onion. Stir fry for a few minutes until golden, turn down heat. Then add all greens in and stir fry for three minutes. Set aside.
2. Use a nonstick skillet, preheat medium-high to high, add one tablespoon of coconut oil, one tablespoon of garlic, one teaspoon of ginger, one teaspoon of masala curry powder, and one tablespoon of soy sauce. Stir fry for a few minutes, then add a handful of noodles (1 1/2 cups) along with 1 tbsp of sesame oil. Stir fry for 2 minutes with a pair of chop sticks. Scoop up in a bowl.
3. Stir fry protein: use coconut oil, slightly pan fry chicken breast or thin sliced beef. Regarding vegan, grill firm tofu pieces. Sprinkle salt, black pepper, and 5 spices on tofu. Do not overcook beef.
4. With a crepe skillet, add one tsp of oil, pour in one beaten egg, and use a spatula to spread thru the whole pan. Just need to heat one minute. Flip the cooked egg to a chop board. Use a metal cake spatula softly to roll up egg into an egg roll. Cut to different sections.
5. Noodle setting: first layer, fried rice noodle at the bottom of the bowl. 2nd layer, premixed veggies, 3rd layer, proteins. Then lay a egg roll on the top. Sprinkle some cilantro to garnish.

Notes

Ingredients

• 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
• 1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
• 6 tablespoons olive oil, divided
• Coarse salt and pepper
• 4 skinless salmon fillets (4 to 6 ounces each)
• 1 teaspoon lemon zest plus 2 tablespoons juice
• 1/4 cup fresh dill, chopped
• 1 teaspoon Dijon mustard

Instructions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
3. http://www.marthastewart.com/1033633/roasted-salmon-kale-and-cabbage

Ingredients

Chicken Broth
• 1 chicken
• 5 quarts of water
• 2 onions, halved
• 1 3-4 inch chunk of ginger
• 1 tsp. whole coriander seeds
• 1 tsp. whole cloves
• 4 whole star anise
• 2 Tbsp. sugar
• 2 Tbsp. fish sauce
• 1 stick of cinnamon
Vegetables
• bok choy quartered
• carrots sliced thin
• kale chopped
• radishes sliced thin
• beans whole
• noodles prepared according to package
Garnish
• sliced green onion
• roughly chopped cilantro
• jalapenos
• mung beans
• Thai basil
• sliced limes
• Sriracha hot sauce

Instructions

1. Place chicken in water and bring to a boil. Make sure to skim off build up at the top of boiling water for a clear broth.
2. Roast ginger and onions in oven until toasted.
3. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up.
4. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours.
5. Remove chicken to debone and shred meat.
6. Place water on low heat. Add vegetables - put carrots in first and let cook till tender then add other vegetables about 3 min before serving.
7. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.

Notes

Ingredients

• 1 bunch bok choy
• 1 bunch of another green (try spinach, arugula, beet greens, etc.)
• 6 tablespoons olive oil, divided
• Coarse salt and pepper
• 4 skinless salmon fillets (4 to 6 ounces each)
• 1 tsp. lemon zest plus 2 tablespoons juice
• 1/4 cup fresh dill, chopped
• 1 tsp. Dijon mustard

Instructions

1. Preheat oven to 450 degrees. On a rimmed baking sheet toss bok choy with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon with olive oil, salt and pepperand add to baking sheet. Bake until salmon is cooked through (easily flakes), about 10-15 minutes. (Do not overcook!)
2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and bok choy with dressing before serving.

Notes

Ingredients

• For the Tofu:
• 4 tbsp mirin
• 4 tbsp honey or agave if vegan
• 4 2tbp low sodium soy sauce
• 1 tbsp coconut oil (or other flavourless oil)
• 1 16oz package of extra firm tofu, drained and down the middle and then into four wedge shapes (see picture above)
• 2 tbsp rice vinegar
• For the Vegetables:
• 1 tbsp toasted sesame oil
• 2 garlic cloves, minced
• 1 head of boy choy (or 3 baby bok choy) sliced into 1 inch strips, the tender greens separated from the firmer white part
• 230g/8oz shitake mushrooms, sliced
• To Garnish (optional):
• 4-5 spring onions
• fresh coriander

Instructions

1. Cook the tofu: Mix the mirin, honey and soy sauce in a shallow dish. Place the tofu in the dish, and marinate for a 3-5 minutes on each side. Heat coconut oil in a large pan, when the oil is hot add the tofu and turn the pan down to medium, cook for five minutes and flip over. Add the marinade and continue to cook for 5-6 minutes
2. Cook the vegetables:After the tofu has been flipped, and the marinade has been added to the pan, prepare a second frying pan by heating the sesame oil over medium-high heat. Add the garlic and cook for just 30 seconds being careful not to burn it. Add the white parts of the bok choy, and stir fry for about 2 minutes. Add the green parts of the boy choy and the sliced shitake, and cook for another 3 minutes. Remove vegetables and divide between 4 plates, place a tofu wedge on top of each. Quickly, add the rice vinegar to the marinade, and stir a few times to form a sweet, salty glaze. Pour the salty glaze over each tofu wedge. Garnish each plate with coriander and spring onions if desired.
3. http://www.emmaslittlekitchen.com/mirin-glazed-tofu-bok-choy-shitake/