Spicy Cold noodle salad!

Savory Dishes, Uncategorized


This dish is great for summer! It is  healthy, combining fresh ingredients for a quick meal. It can be made for one or doubled for a group. Enjoy this easy summer recipe!


Yield: 2 servings


  • 1/2 cup of arugula
  • Small amount of chives
  • 2 heads of radish
  • 1/3 of a shallot (just a small amount, eyeball it. Also choose for preference of taste)
  • 1/2 of a chicken breast
  • Solid handful of dry rice noodles (Kroger,Publix) Local asian market .
  • 1 Tablespoon of soy sauce
  • 1 Tablespoon of Korean bbq sauce
  • 1 Teaspoon of sriracha
  • Pinch of salt and pepper


  • Place a pot with 3 cups of water the the stovetop, medium-high heat
  • Chop chives for garnish, set aside
  • Place a pan (preferably cast-iron) on the stovetop, also at medium-hight heat
  • Slice radishes into half-moon’s
  • Chop shallot into small pieces
  • Slice chicken breast into bite size pieces
  • Season chicken with salt and pepper
  • Saute until cooked through but still tender
  • Mix soy sauce, Korean bbq sauce and sriracha together in a bowl
  • Place rice noodles in the boiling water, cook 3-4 minutes, occasionally stirring
  • Drain in a colander, continue to rinse until noodles are no longer hot.
  • Place sauce into a closable container, add noodles. Close container and shake shake shake.
  • Pour into a bowl
  • Sprinkle radish,chicken and arugula on top of the cold noodles
  • Drizzle with sriracha for more heat and sprinkle chives
  • ENJOY!

Fresh vegetable bowl with rice noodles!


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This dish consists of rice noodles, cardamom spiced sweet potatoes, farm fresh corn and raw purple cabbage. Garnished with thai basil.

Yields: 2 bowls


– 2 cups of rice noodles

– 1 whole sweet potatoes, peeled and cubed

– 1 ear of corn

– 1 cup of purple cabbage

– Teaspoon of cardamom

– Teaspoon of salt and pepper

– 2 leaves of thai basil or regular basil

-Olive oil


– Peel sweet potatoes and cut into cubes

– Toss in olive oil, sprinkle cardamom on sweet potatoes cubes

– Roast at 400 degrees for 30 minutes or until ‘fork’ tender

-Cut corn off the cobb, saute, salt and pepper to your liking

-Chop up basil

-Chop cabbage into bite sized pieces

– Place rice noodles in boiling water, cook until done. Approximately 5 minutes

– Once all components are ready

-Place noodles in the bowl, place corn, cabbage and sweet potatoes on top

-Garnish with basil and enjoy this fresh bowl of goodness!