So Kimchi is one of my favorite things. It’s spicy has some crunch and is VERY good for your body because it’s fermented (more info here). Anyway about a year ago I was scrolling through Twitter and I saw a recipe for kimchi udon. So after making it a few times and innovating on the recipe here we are at my version. I like texture in my meals so I wanted to include that in this dish. So I add kale, shredded, carrots, mushrooms, proteins etc. You can easily remix it into your own version as well. Check out my version below and if you finesse your own I’d love to hear about it. Enjoy!
What you need:
1 pack of Udon Noodles
1 cup of chopped Kimchi
½ cup of Kimchi juice
2 cups of chopped Kale
2 stalks of green onion chopped (separate the green and white parts)
White pepper, kosher salt, garlic powder (to taste)
4 cilantro stalks (take the leaves off and chop them up)
¼ teaspoon of Mirin
½ cup of chopped cremini mushrooms
1 cup of cubed extra firm tofu (optional)
1 egg yolk (optional)
2 Tablespoons of Gojuchang
1 Tablespoon of butter
1 Tablespoon of Olive Oil
1 Teaspoon of sesame oil
Furikake to finish (as much as you like that shit is hella good)
Start with putting you noodle water on and bring to a boil. While your water is heating up heat both olive oil and sesame oils in a skillet. Once heated add the white part of the green onion and the cilantro stems. Once the onion is translucent add your mushrooms and mirin (season with salt and pepper).After about 3 mins add your chopped Kimchi and the juice, soften for about 3 mins.
(toss your noodles into the boiling water cook until tender)
Add 1 Tbs of your Gojuchang and combine, add half of your teaspoon of butter and all your kale. Take your noodle directly out of the water and put into skillet, add the rest of your Gojuchang. Continue you toss until your kale is starting to soften and your noodles are coated. (If you need more liquid use some of your noodle water)
Turn your fire off add green part of green onion and cilantro.
Plate noodles and top off with any left -over cilantro and green onion and finish with Furikake.
If you have any questions you can slide in my IG dms @stylingonyou or email me email@example.com
During the week I try to cook everyday to save money and keep tabs on my glow up progress by paying attention to what I eat. With that being said, I also like to get my “Sandra Lee” on and try to finesse a pre made food item into something delicious, health conscious and fabulous.
On my Trader Joe’s run I found these Lobster ravioli that I was interested in trying but I KNEW that I was going to need to amp up the flavor via the sauce. So that’s what I did, basically made these the “Beyonce” of TJ’s Ravioli and they were damn good.So good I would have put a ring on myself last night WHEWW. If you try it let me know. Check out the recipe below: Continue reading
Well……Monday is def doing is typical thing and acting like a Monday. So here’s some things to make the day better and change the tone for the week if you need it like I do!
- Light Candles and Meditate. Meditation has become a staple in my life in keeping me focused and managing stress. I like to meditate before I go to bed to help set the tone for my sleep and the following day. However if you are having a day like mine you may want to go out to your car (if you’re at work) and take 5. I really like THIS 5 min guided meditation that helps align your chakras. I literally vibrate after I’m done and feel ready to face the rest of the day. If I am at home, I really enjoy lighting candles generally but I also like to light them while I am meditating. I am really into these candles from Angelic Rose Essentials. Not only are they beautiful to look at they smell amazing even after blowing them out. The Postiano and ocean drive scents are sure to help with dealing with the “Mondays”.
In an effort to try to get back in my blogging swing (life has been kicking my ass). So my friend Randi is supporting my efforts to blog again and invited me over to her place for some inspiration. So let’s rewind, I have this big ass bottle of Tanqueray from my birthday party in January that I am determined to figure out how to make it drinkable. Continue reading
I love a good steak. And when my body wants it, it just does and I have to give it what it wants. For me Rib-eye has the perfect balance of meat and fat which means HELLA flavor. Earlier this week I went to my local farmers market and bought a $3 bag of baby kale and wanted to do something with it other than saute it. Then I remember this great chopped Kale salad that my mom used to make and also a kale and quinoa salad that I love at my friends Restaurant The Cook and Her Farmer. So boom dinner. I made a dressing (totally eyeballed) from half a lemon, half orange, apple cider vinegar, salt, pepper, garlic, shallots, and love.
After my birthday I have been trying to be more committed to eating Paleo. For a self proclaimed foodie, this is hard. However, I like flavor, so as long as it’s flavorful. I can break up with carbs and dairy for a while. Plus, Summer is coming and I’m trying to join the crop top movement. Last night I was so tired, and SO hungry, which is usually when I end up eating some BS that I will regret later. I also have not been grocery shopping in a while so the pickings were slim. So I opened up the fridge, discovered I had some tomatoes as well as some unused tomato sauce, eggs, spicy chicken sausage, lettuce, and carrots. Which means I have dinner and it has a name “Uova in Purgatorio!” Aka Eggs in Purgatory.