Sweet Potato Noodle Ramen

Sweet Potato Noodle Ramen

The cafeteria sold Cup-o-Noodles back in middle school, and it was the cool lunch to buy. I shudder to think how many styrofoam noodle cups went down in that cafeteria. After getting instant ramen out of my system in 8th grade, it never showed back up in my life, not even in the college dorms. 

Of course suddenly ramen is cool again, but this time, it's not that instant stuff with dehydrated corn and a "flavor packet." Now, big steaming bowls of hand-crafted ramen seem to be everywhere. A funny flip isn't it? I used to think of ramen as a so-easy-a-middle-schooler-can-make-it-with-out-supervision type of dish, and now it's something to order in a fancy Chinese restaurant. 

Sweet Potato Noodle Ramen

Because I don't eat much pasta, I have been slow to jump on the ramen train. But when I found Nona Lim broths, and realized that making real ramen at home could actually be really easy, I decided to go at it with homemade swoodles (sweet potato noodles). Because I do love swoodles, and zoodles (upon zoodles upon zoodles). 

With Nona Lim, most of the hard work is done for you--you just get to pick what goes in the soup, and then pour rich flavorful both over top. I used the Vietnamese Pho Broth for this recipe, and probably could have just had a whole bowl of broth and been totally happy because it's full of flavor. I will say though, that the sautéd shiitake mushrooms were killer.

If you're nostalgic for the days of Cup-of-Noodles, try this one out! 

Sweet Potato Noodle Ramen

Nona Lim provided me with product to try out, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Nona Lim helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use. This post may contain affiliate links.

Sweet Potato Noodle Ramen

Published May 20, 2017 by
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This recipe uses Nona Lim Pho broth, which make it quick to put together. Sweet potato noodles (swoodles) are used in place of wheat noodles for a GF meal!

Serves: 1   |    Total Time: 20 minutes



Ingredients:

  • 1/2 jewel sweet potato, peeled
  • 1 tablespoon coconut oil
  • 1/2 cup shiitake mushrooms
  • 1/2 cup broccoli florets
  • 1 hardboiled egg
  • 1 package Nona Lim Vietnamese Pho Broth
  • 1 tablespoon crushed nuts (cashews, almonds or peanuts)
  • Optional garnishes: cilantro, green onion, sesame seeds, jalapeño slices

Directions:

  1. Using a spiralizer (I use this Spiralizer), cut the sweet potato into noodles. Heat coconut oil in a skillet, and once the oil is hot, add mushrooms to the pan. Once mushrooms are cooked through, remove from pan and add sweet potato noodles and broccoli to the pan. Cover, and allow to cook for 5-7 minutes, until the broccoli florets are bright green and the sweet potato noodles are softened through.Then, put sweet potato noodles, broccoli, and mushrooms in a large soup bowl.
  2. Bring broth to a simmer, and pour into soup bowl. Slice the hard boiled egg and place it on top, and then sprinkle with crushed nuts and other optional garnishes.

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Tilapia with Fried Capers and Lemon

Tilapia with Lemon and Fried Capers

I have been listening to a lot of podcasts: on my way to work, on my way home, even while I'm doing chores around the house or working out. 

While I'm driving to work, I love to listen to something that gets my brain working. This is when I pull out my -get-down-to-business podcast, Chopped. It's a podcast by food bloggers, for food bloggers, so I know not all of you will be interested in this one, but if you have a food blog, you should definitely tune in: 

Chopped. Even if you're just starting a blog, this one is worth subscribing to! I love getting little knowledge bombs from this show. Marly (the host) also keeps everything real and manageable. 

I have a hard time listening to podcasts while actually writing or crunching numbers, so I usually wait to continue my listening until my drive home. At that point I'm usually over trying hard for the day (11 hours is enough, time to sit back and relax. Seriously) and ready to just hear something neat or interesting. This is where Gastropod comes in. 

Tilapia with Lemon and Fried Capers

GastropodThis is not the first time I've brought up Gastropod, but what can I say? I love it. Dearly. If I had to pick one podcast and only one podcast to listen to, this might be it. Cynthia and Nicola are as nerdy as I am when it comes to food, and their podcast is really well produced. Gastropod covered topics like Counting Fish and how the type of silverware you're eating off of affects your meal. No matter the topic, you're sure to learn something new! 

Speaking of learning, I also just started listening to Wine for Normal People--I  started listening to it right after I wrote my post on Marsala wine, actually. Despite being a foodie, my wine knowledge is lacking. There's so much to know! So many names that are hard to pronounce! Years and blends and vineyards oh my! But when I go to buy a bottle of wine, I want to at least feel like I might be buying something I'll like. This podcast makes me feel like maybe I'll learn. One day. For now it's all just trial and error. Plus, this podcast is realistic, and lacks all snobbery you might think would come with a wine podcast. I also enjoy Stuff You Should Know for non-food related facts.

Tilapia with Lemon and Fried Capers

When I'm at home and working on something rather mindless, I usually want story with a bit more meat to it. Something that will entertain my mind while I bead, or take my thoughts far away while I clean. This is when I listen to shows like S-Town of This American Life. 

S-town. This podcast is especially recommended to those that enjoyed Serial, it's older cousin. It's intriguing, mysterious and sometimes a bit disturbing. Once you start listening, you just can't stop.

This American LifeBefore the era of podcasts, my parents would tune into This American Life on Colorado Public Radio. Maybe it's just a tradition for me now, but The American Life continue to be one of my favorite easy-listening podcasts. Their simple, everyday stories always carry a message that is deep and moving, though they tend to keep everything lighthearted. 

Alright, what podcasts do you subscribe to? What are your favorite and why? Lay it on me! 

Tilapia with Lemon and Fried Capers

Tilapia with Fried Capers and Lemon

Published May 2, 2017 by
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A easy tilapia recipe with bright lemon and capers.

Serves: 2   |    Total Time: 25 minutes



Ingredients:

  • 2 tilapia fillets
  • 1-1/2 tablespoons coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 2 tablespoons capers
  • 2 tablespoons minced parsley

Directions:

  1. Using a towel, pat the fish dry on either side. Season with salt and pepper on both sides. Heat 1 tablespoon oil in a skillet over medium heat. When it glistens, place the fish in the pan. Cook for 4-5 minutes on each slide, until fish is cooked through, opaque, and flakey.
  2. While the fish cooks, heat remaining 1/2 tablespoon of oil in a small pan. Pan capers dry with a towel (this will help minimize splattering). When the oil is hot (test it by flicking a drop of water into the pan—if it sizzles, it’s hot enough), pour the capers into the pan. Allow the capers to cook, stirring occasionally. After 3 minutes, remove from heat.
  3. Serve fish on plates, and squeeze 1 lemon wedge over each fillet. Sprinkle with capers and parsley. Serve with additional lemon wedges.

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Rosemary & Sea Salt Kale Chips

Rosemary & Sea Salt Kale Chips

At a certain point, age starts to feel irrelevant. When you’re between the ages of 3 and 5, people ask your age on a regular basis, so it starts to seem like the most important thing about you. The older you get, the less you are asked and the less it matters. Usually, I feel quite a bit older that my actual age but this weekend I had a total Millennial moment. 

If you follow me on Instagram, you may have seen that I was choosing colors for painting our kitchen. Well, I went and bought 2 colors, and got to work. The first color, a light grey, was pretty much what I was anticipating. But then. But then. I dove right into the second color, and the minute I had rolled the first square foot of paint onto the wall I knew there was a problem. 

Rosemary & Sea Salt Kale Chips

In my head I was imagining something rich, but mellow and calm. Something natural and elegant. But this was just green. Dino kale green. I know, because I was making kale chips at the same time (ultimate form of multitasking) and held one of the kale leaves up to wall. Oh jeez. 

I texted my mom, and then my designer friend, and then a group text. Before anyone responded, I had already decided the dino kale color just had to go. My mom, always rational, recommended I live with it for a week and see if it was really as bad as I was saying. One friend piped up with similar advice: let it dry first. 

I was not in a rational mood. I went straight back to Home Depot and ordered the lightest green they make. When I say “lightest green," I should probably just say white. White with a tiny, itty-bitty drop of green in it. 

Rosemary & Sea Salt Kale Chips

The entire time, the same scene from Lizzy McGuire kept replaying itself in my head (Yea, I loved that show. Not ashamed. Other late 80s/early 90s babies might understand). It’s the episode when Mrs. McGuire just keeps painting their front door over and over because people keep making comments about her color selection. That was me but I was the one making comments and the one painting. 

Despite the painting fiasco, these kale chips were fantastic. The perfect mid-painting snack. 

Rosemary & Sea Salt Kale Chips

Rosemary & Sea Salt Kale Chips

Published April 13, 2017 by
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Homemade kale chips are easy to make and are full of flavor!

Serves: 2   |    Total Time: 25 minutes



Ingredients:

  • 1 bunch of dino kale (lacinato kale)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried ground rosemary
  • 1 teaspoon sea salt
  • 1 tablespoon nutritional yeast

Directions:

  1. Preheat oven to 325°F.
  2. Use a knife to remove the stems from the kale, and cut the kale into evenly size pieces.
  3. Toss kale in olive oil and rub with you fingers until each leaf is coated. Sprinkle with rosemary, salt, and nutritional yeast.
  4. Line a sheet pan with parchment paper and lay kale in even layer on pan. Place in oven and bake for 15 minutes, until leaves and crispy. Allow to cool.