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💚 Smoking in the Bunnings car park at 1am 💚

💚 Just a sad bitch, doing sad bitch shit 💚

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379cal - Asian Noodle Soup

(Take out anything you don't like. It's filling and tastes great, will keep you going all day)

BROTH:

- 1.5cm ginger piece (cut into 3 pieces)

- 1 clove garlic (crushed)

- 1 tsp sesame oil

- 1 tbsp soy sauce

- 1 tbsp ovster sauce

- 1 tsp sugar

- 1 cup chicken broth

- 1 cup water

TOPPING + NOODLES

- 70g egg noddle (or whatever you prefer)

- 2 large vegetables of choice (Bok Choy)

- 1 scallion / shallot (green part finely chopped)

1. Place Broth ingredients in a saucepan over high heat. Place the lid on and bring to a simmer then reduce to medium and simmer for 8 - 10 minutes.

2. Cook noodles according to packet directions.

3. Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).

4. Place the noodles in bowls and top with (bok choy). Ladle over soup, garnish with green onions.

(I forgot to take a picture after I made it so it's an image from Pinterest but that's how it looks (😭)

(Add 1 cup of shredded chicken breast as a topping, it’ll bring the total upto 642cal but you’ll get a good bit of protein in there.)

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188cal - Mushroom Miso Soup

(Take out anything you don't like. It's filling and tastes great, will keep you going all day)

- 85 g soft silken tofu

- 2 cloves garlic

- 20 g miso (fermented soybean paste)

- 3 mushrooms dried shiitake mushrooms

- 1 cup whole enoki mushrooms

- 1 tbsp soy sauce

- 1 tsp ginger

- 1 cup chopped spring onions

1. In a saucepan add 2 cups of water and the dried shiitake mushrooms and bring to a boil.

2. Add the miso paste, enoki mushrooms, tofu, soy sauce, garlic and ginger and cook for 2 minutes.

3. Finally add the spring onion and salt and pepper. ~ I also like adding a tsp of sesame oil on top but that’s optional.~

(I forgot to take a picture after I made it so it's an image from Pinterest but that's how it looks (😭)

(If you want a little more you can add soba noodles making it 449cal.)

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516cal - Blueberry Oats

(Take out anything you don't like. It's filling and tastes great, will keep you going all day)

- 1 cup raspberries

- 1/2 cup, 40 g uncle tobys oats

- 1 cup milk

- 1 tbsp peanut butter

- 1 cup blueberries

1. Put everything into a bowl and microwave for 1:20mins (or) cook in a saucepan).

2. That’s it! Enjoy!

(If you don’t like cooked fruit then add them in after you’ve cooked the oats. Also add more milk if you prefer a different texture.)

(I forgot to take a picture so it's an image from Pinterest but that's how it looks 😭)

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140cal - Stir fried Cabbage with Glass Noodles

(Take out anything you don't like. It's filling and tastes great, will keep you going all day)

- 1/2 cup (240 ml) water

- 100g glass noodles

- 2 leaves medium cabbage

- 1 tbsp soy sauce

- 1 tbsp vinegar

- 1 tsp sesame oil

- 3 tbsps vegetable oil

- 5 slices ginger

- 4 cloves garlic

- 1 tsp chilli powder

- 2 spring onions

1. Soak 2 small bundles of dried glass noodles in cold water for 5 minutes until slightly softened. Drain and cut the glass noodles in half lengthwise. Set aside.

2. Julienne the cabbage thinly. Prepare the stir fry sauce by mixing together 1 tablespoon light soy sauce, vinegar, ½ teaspoon ground pepper, 1 teaspoon sesame oil, and ½ cup water.

3. Heat 3 tablespoons of oil in a wok over medium heat. Cook the ginger and garlic until the garlic has browned lightly. Add the cabbage, and turn the heat to the highest setting. Stir fry for 1-2 minutes until the cabbage is slightly wilted. Add the chilli.

4. Add the prepared sauce and the glass noodles. Stir and mix everything well, turning down the heat. Salt to taste and add the spring onion. Stir to combine once more, and serve!

(I forgot to take a picture so it's an image from Pinterest but that's how it looks 😭)

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306cal - Japchea

(Take out anything you don’t like. It’s filling and tastes great, will keep you going all day) Can eat it warm or cold!

- 1 tsp unpacked brown sugar

- 100g glass noodles

- 2 pieces shiitake mushrooms

- 1 cup sliced onions

- 1 cup strips or slices carrots

- 1 cup baby spinach

- 2 cloves garlic

- 1 tsp sesame oil

- 1 tbsp soy sauce

- 1 cup sliced capsicum

1. The sauce is: soy sauce, sugar, 1 tsp sesame oil. Mix together in a bowl until dissolved and set aside.

2. Blanch the baby spinach in boiling water for 30 seconds then take out and set aside. Keep the same water for noodles.

3. Cook the glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.

4. Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavours of the sauce. Any excess sauce will be absorbed by the noodles.

5. Heat a pan over medium high heat with some sesame oil cook the vegetables one by one. And set aside. (You can cook them together but they say it's better to cook them all seperate) the vegetables are best crunchy but cook to your taste.

6. Next, cool the mushrooms with the minced garlic. Stir fry for 1 - 2 more minutes.

7. Once everything has been cooked put them all into a bowl and mix. Adding salt to taste.

8. Add the stir fried vegetables to the noodles and combine everything. Can garnish with spring onion.

( I forgot to take a picture after I made it so it’s an image from Pinterest but that’s how it looks 😭)

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185cal - Miso Cabbage Soup

(Just take out anything you don’t like. It’s super filling, will keep you going during the day and isn’t heavy.) If you want the nutritional facts let me know and I can send them to you. 🌼

- 3 cups hot water

- 1 medium spring onion

- 18g (1tbsp) white miso paste

- 3 dried whole shiitake mushrooms

- 1 cup dried mushroom (can be fresh)

- 1/4 cabbage chopped

- 2 cubes chicken stock