Meet Cathy Li, my new esteemed home cooking teacher. On several occasions my colleague, Joanne Li, brought these spectacular sweet and savoury Korean Glass Noodles to potluck celebrations. Joanne agreed to share the recipe and cooking technique by introducing me to the expert, her mom Cathy. We all met at the Asian grocer, Kim Phat, to select the ingredients, then…
Zoodles and Roasted Veggies with Pesto
Maybe you want pasta? Maybe you want to feel like you’re having pasta without actually having carbs? Maybe you could turn some zucchini into noodles—Call them “zoodles”—then dress your zoodles with a tasty pesto and some juicy, caramelized roasted vegetables? Zoodles and Roasted Veggies 3 zucchini, cut into noodle shapes, making zoodles 1 bunch asparagus…
Shirataki Noodles – Light and Tasty
What’s so special about shirataki noodles, you ask? I’ll tell you: They’re made from Japanese yam flour and are grain and gluten-free. Japanese noodles, Japanese eggplant, Japanese mushrooms. Saki anyone? Add chicken, fish, shrimp, beef or tofu if this all-veggie version is too minimalist–that is, too Japanese for you. Shirataki Noodles 1 lb shirataki noodles, very…