How To: Quickie Meal – Chicken Meatball Banh Mi Bowls


We already have a delicious banh mi recipe on the blog.

It’s of the more traditional sandwich variety, but untraditional in that it features tofu instead of meat. If you haven’t made it, you should. This version sticks to the meat, but instead requires a fork for eating rather than your hands. You all know I have a thing for food in bowls.


img_0943You may look at the recipe and think it has quite a few components – meatballs, quinoa, pickled veg, and a sauce that has me licking my lips just thinking about it. But the reason this meal can still be a weeknight dinner saviour is that many, if not all the components can be made a day or two ahead of time. And even if you have a spur of the moment banh mi craving, it still comes together lickity split – a 35 minute meal for sure.


One of the best parts about these bowls is if you have some toddlers or babies in your household with discerning palates, they can be deconstructed to fit everyones needs. My husband and I ate them as is, my 3 year old had the meatballs pre-saucing, quinoa, and only the pickled carrots, and my 7 month old ditched the fork and used her hands to shovel some smashed meatball pieces into her mouth.

Winner winner chicken dinner!



Chicken Meatball Banh Mi Bowls

Serves 4
Meal type Main Dish
From magazine Adapted from Cooking Light



  • 1 Pound dark meat ground chicken
  • 1/2 Tbsp chicken broth powder
  • 1/2 Tbsp ginger (minced)
  • 1/2 Tbsp soy sauce
  • 1/2 Tbsp fish sauce
  • 1/2 Tbsp brown sugar
  • 1 egg
  • 1/2 lime (juiced)


  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 2 1/2 Tbsp sugar snap peas
  • 1 cup carrots (shaved into ribbons (use a vegetable peeler))
  • 1 cup radishes (thinly sliced)
  • 1/4 cup cilantro (chopped)
  • 3/4 cups beef stock
  • 1 1/2 Tbsp soy sauce
  • 1 1/2 Tbsp chile paste
  • 1 1/2 Tbsp natural peanut butter
  • 1/4 cup slivered almonds (toasted)
  • 1 cup quinoa


The meatballs, quinoa, and pickled vegetable mixture can all be made a day ahead of time. You can use turkey or beef in place of the chicken in the meatballs. Brown rice or barley would make a good substitution for the quinoa.


1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Mix all ingredients together and form into small balls. Place on baking sheet and bake for about 20 minutes, until cooked through.
3. Place quinoa and 2 cups of water in a small saucepan. Bring to a boil, cover, and reduce to low. Simmer for about 12 minutes, until all the water is absorbed and quinoa is cooked. Set aside.
4. In another saucepan, bring vinegar, water, and sugar to a boil. Remove from heat and add carrots and radishes and stir to coat. Let the vegetables sit in the liquid for 20 minutes. Drain and add cilantro and mix to combine. Set aside.
5. In a large skillet over medium heat combine stock, soy sauce, chile paste, and peanut butter. Add meatballs and toss to coat. Cover and cook for about 10 minutes until heated through. Remove meatballs and continue to cook sauce uncovered for another 2-3 minutes, until thickened.
6. Divide quinoa evenly among four bowls. Top each bowl with 3-4 meatballs, the pickled vegetable mixture, and additional sauce. Sprinkle with toasted almonds and dig in!

How To: Healthy Side – Spicy Coconut Curry Noodles


I had a lot of trouble writing this post. Why?

Because really all I want to say is, GO MAKE THESE NOODLES NOW!


Sure, I could write about how they are creamy, spicy, and sweet all at the same time, they make the perfect side for just about any protein, and they come together in literally 10 minutes and in one pot.


But really, all you need to know is they are delicious and are just as good hot as they are eaten cold standing over the stove, not that I would know anything about that.

Make them!



Spicy Coconut Curry Noodles

Serves 4
Meal type Main Dish, Side Dish
Website Adapted from Shutterbean


  • 8oz rice noodles
  • 1 can light coconut milk
  • 3 Tbsp tomato paste
  • 1 Tbsp fish sauce
  • 1 Tbsp sriracha
  • 1 Tbsp red curry paste
  • pinch salt and pepper
  • 2 Tbsp cilantro (chopped)
  • 10 basil leaves (chopped)
  • 2 Tbsp coconut (toasted)


These noodles are great on their own or as a side for grilled chicken or tofu. If you like things extra spicy, top with an additional squirt of sriracha.


1. Cook rice noodles according to package directions and set aside.
2. In a medium saucepan whisk together coconut milk, tomato paste, fish sauce, sriracha, red curry paste, and salt.
3. Bring to a boil and reduce heat to simmer for 2-3 minutes. Add rice noodles to pot and stir to coat in the sauce. Add cilantro, basil leaves, and toasted coconut and mix to combine. Top with additional coconut and cilantro, if desired.

How To: Quickie Meal – Asian Chicken Salad with Peanut Dressing


The classic Chinese chicken salad.

The one featured on every chain restaurant menu. It always sounds so good with the supposed crispy noodles and tangy dressing, but then you take a bite and you either have a way too sweet dressing, overcooked bland chicken, or a salt explosion in your mouth.


This Asian chicken salad has none of the above. Instead you have delicious and flavourful tender chicken pieces, crunchy cashews, loads of fresh and sautéed veggies, and a perfectly balanced, delectable peanut dressing. And just in time for this incredible spring weather we’ve been having. FINALLY! You know I actually got burnt on a walk last Friday?

Not only is this salad about a million times healthier and tastier than the usual restaurant variety, it also comes together in no time at all. Quick enough for a mid week dinner and refined enough for a Saturday night meal.


I’m normally drawn to that crispy rice noodle and canned mandarin orange salad too – but after one bite of this salad I’ll take my homemade version over the mundane chain variety any day!



Asian Chicken Salad with Peanut Dressing

Serves 4
Meal type Lunch, Main Dish, Salad
Website Salad adapted from How Sweet Eats and dressing adapted from Gimme Some Oven


  • 1/2 Tbsp canola oil
  • 1 cup sugar snap peas (chopped)
  • 2 red peppers (chopped)
  • 2 garlic cloves (minced)
  • 1/2 cup cashews
  • 3 boneless, skinless chicken breasts (cut in pieces)
  • 1 Tbsp soy sauce
  • 1 large or 2 small romaine hearts (chopped)
  • 1 mango (peeled and chopped)
  • 1/2-3/4 cup frozen edamame beans (defrosted)
  • 1/2-3/4 cup grated carrots


  • 1/2 cup natural peanut butter
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 1/2 Tsp sesame oil
  • 1 lime (juiced)
  • 1/2-1 Tsp sriracha
  • 3 Tbsp hot water


This salad is extremely customizable - add as much or as little of all the ingredients as you would like. I like a salad with lots of stuff in it so I load it up. You will have extra dressing so save it in the fridge for future salads or use as a dipping sauce for veggies.


1. Pre-heat a large non stick skillet over medium high heat and add olive oil. Add peppers, snap peas, and garlic an mix to coat. Add cashews and cook for about 5-7 minutes, or until they start to blacken and soften. Remove and set aside.
2. Spray the same skillet with cooking spray and add chicken. Season with salt and pepper and cook until just cooked through. Add soy sauce and mix to coat. Remove and set aside.
3. In a large bowl add romaine, carrots, edamame, and mango. Add pepper mixture and chicken and toss. Pour dressing evenly over salad and toss again to coat evenly with dressing.
4. Combine all ingredients in a large bowl and mix to combine. If you like things a little spicier add some extra sriracha.

How to: Quickie Meal – Asian Beef Noodle Soup


Hello, winter.

I’m not welcoming you per se, but I may be able to better handle your shenanigans when bowls of steaming deliciousness are at my disposal.

Bowls such as this one.


You all like Phở? It’s a Vietnamese noodle soup and it’s basically a cure for winter.

Traditionally, Phở requires hours of simmering a rich stock with a variety of spices.  I’m gonna go out on a limb and guess you don’t have that kind of time?

This is a super short cut to a Phở-esque soup that is all kinds of heartwarming.  If you’re more of a plant-based guy or gal, you can also check out my recipe for Mushroom Phở.


Anyone who reads the blog regularly knows I’m not much of a meat eater.  As a general rule, I don’t cook meat (including poultry) at home unless it’s a special occasion.  I’ll also enjoy meat when I go out to eat from time to time.  My reasoning is multifactorial, but essentially, I feel less meat is better from an environmental perspective and a health perspective.

This recipe was inspired by my first foray into making beef stock.  My brother and sister in-law decided to buy half a grass fed cow from a local farmer.  Included in their haul was a big old box of soup bones. They were going to ditch them!  I gasped in disbelief and immediately offered my freezer up!

Holy cow (get it?!), this made amazing stock. Here’s the recipe I used.


Now a quick note on the difference between stock and broth.  Stock is made with bones, broth is made by simmering meat.  That’s it.  What you find in tetra packs at the grocery store is generally broth, which will absolutely work for this recipe.  I will say that roasted bone stock adds a lot of depth to this recipe if you do want to try it yourself.

If you can’t find a ‘no-added salt’ brand, don’t sweat it, just be mindful of the soy sauce and hoisin sauce you add.  You may not need as much.


If you’re looking to reduce your consumption of meat at home, a good way to wean yourself and your family is to use meat as a flavouring, rather than a main dish. Along with using beef broth, this recipe only calls for one 8 oz. steak divided among 4 servings.


It’s very important you add the beef at the very last minute. Sirloin is not something you want to overcook.  It will become tough very quickly.  That being said, if you have leftover pot roast or brisket, or some other slow cooked beef, it would work perfectly as a substitute here.


Now then…happy slurping to you all!


Asian Beef Noodle Soup

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes


  • ½ lb or roughly 225gmedium thickness rice noodles
  • 6 cups beef stock (or no-salt added beef broth)
  • 225g shiitake mushrooms (stems removed and sliced)
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sesame oil
  • 8oz beef sirloin or tenderloin (thinly sliced)
  • ¼ cup sliced green onions
  • 10 basil leaves (thinly sliced)


Try freezing beef for 30 minutes before preparation.  Partially frozen beef will be much easier to slice thinly.


1. Cook rice noodles per package directions. Rinse with cool water, and set aside. While remaining ingredients are prepared, rinse with additional cool water every few minutes to ensure the cooled noodles don't stick together.
2. Bring beef stock, mushrooms, ginger, soy sauce, hoisin sauce, lime juice and sesame oil to a boil, reduce heat and simmer for 5 minutes.
3. Divide rice noodles among 4 empty bowls.
Add beef and green onions to simmering broth and remove from heat immediately. Ladle soup over noodle bowls. Top with fresh basil.
Serve immediately.
Serve with additional hoisin sauce and Sriracha hot sauce.

How To: Quickie Meal – Sesame Noodle Bowls


I’m having a bit of a love affair with bowls.

Quinoa bowls, rice bowls, and most recently, noodle bowls. Now we all know I’ve had a thing for food in bowls for quite some time, but  noodles have recently become the latest and greatest thing in my house.



They are also very helpful for getting a toddler to eat their dinner. I bet you didn’t know that long and slurpable noodles were just about the funniest thing on this planet? And eating them? Well the most fun ever!



What also helps is the delicious sesame peanut sauce that gets poured over top of these extra fun noodles. And my daughter is the sauce queen – having recently discovered the wonders of hollandaise sauce, this rich and creamy sauce is now the new fave.



Any long noodle would work in this dish. Having made this more than once recently, I’ve tried my share of noodle varieties. One of my favourites is the sweet potato noodle. They are so hard to find in the regular grocery store, but a friend of mine snagged a package for me in Kensington market. I just love how chewy they are. But rice noodles would be a close second and those are readily found in your local grocery store.

Ditch the plate, grab a bowl of noodles, and douse ’em with sauce!



Sesame Noodle Bowls

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Smitten Kitchen


  • 3/4 Pound rice noodles (udon noodles, whole wheat spaghetti, sweet potato noodles would all work)
  • 2 Tbsp sesame oil
  • 3 Tbsp tahini
  • 1.5 Tbsp all natural peanut butter
  • 5 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • 1.5 Tbsp granulated sugar
  • 2 cloves of garlic (minced)
  • 1.5 cucumbers (thinly sliced)
  • 1 block of tofu (cubed)
  • handful cilantro and mint (roughly chopped)
  • 1/2 cup peanuts (chopped)
  • chili garlic paste (to taste)


These noodle bowls would also be great topped with leftover shrimp or chicken in place of the tofu. Any long noodle would work in place of the rice noodle.


1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Spread tofu out evenly on baking sheet and spray with cooking spray and sprinkle with salt. Bake for about 20-35 minutes, or until lightly golden brown and firm. Remove from oven and set aside.
2. Meanwhile, cook noodles according to package direction. Drain and rinse with cold water and set aside.
3. In a small bowl, combine tahini, sesame oil, peanut butter, soy sauce, rice vinegar, sugar, and garlic. Mix well. Pour over noodles and toss to coat.
4. Divide noodles evenly among bowls. Top with tofu, cucumber slices, mint, cilantro and peanuts. Drizzle with chili garlic sauce, to taste.