Author: inonekitchen

stir fried singapore noodles with garlic ginger sauce

NOTE: I have moved! My site is now . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site which has this post and more. Go there and enjoy!

stir fried singapore noodles with garlic ginger sauce [ ]

I don’t think I can ever get enough stir fry. It is so easy, economical, and consistently one of my favorite meals. From start to finish these noodles took less than 30 minutes which helps preserve sanity on a late night after a long work day (or after hours of apartment hunting, like I did today).

stir fried singapore noodles with garlic ginger sauce [ ]

I didn’t find mung bean sprouts in my grocery, so I subbed in celery for that added crunch. I used my old favorite soba noodles because, I repeat, I love them and my boyfriend and I just tend to use them in every noodle dish we make. The sauce on this is super super good and can easily be made vegan. And as usual, I always like to mention that this would also be fantastic with strips of beef, pork, chicken, or with shrimp, so feel free to stir fry them up first and then add them in as well. Versatility for the win!

stir fried singapore noodles with garlic ginger sauce [ ]

Stir Fried Singapore Noodles with Garlic Ginger Sauce
Adapted from Pinch of Yum
Serves 4

For the Stir Fry:
3.5 ounces soba noodles
1 tablespoon oil
2 bell peppers, thinly sliced
2 shallots or 1/2 white onion, thinly sliced
1 cup mung bean sprouts
1 teaspoon curry powder
1 cup sliced shiitake mushrooms
1 cup frozen peas
sliced scallions for topping

For the Sauce:
1 cup chicken broth (or vegetable broth to make this vegan)
¼ cup soy sauce
3 tablespoons mirin
2 teaspoons minced garlic
1 teaspoon minced ginger (I used a ginger paste)
sriracha or chili garlic sauce to taste

Boil noodles in salted water according to package directions (the soba noodles I buy call for 4 minutes of boiling). Wash and cut all the vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
Heat the oil in a large skillet over high heat. Add the peppers, shallots, and bean sprouts, and curry powder; stir fry for 3-5 minutes. Add the mushrooms and the peas; stir fry for 2 minutes. The vegetables should be bright and tender-crisp.

Add the strained noodles to the pan with the vegetables. Add a little splash of sauce – about 2-3 tablespoons – and stir fry, moving the noodles around in the pan continuously so they don’t stick together in one big lump – they should move freely and easily. After a few minutes of stir frying, remove the pan from heat.

Once off the heat, add the sauce in small increments, tossing/stirring the noodles in between each addition, until the desired “sauciness” level is reached. The goal is for the sauce to thicken slightly when combined with the other ingredients and cling to the noodles instead of soaking into the noodles. Top with scallions and more sauce.

vanilla & chocolate ganache cupcakes

NOTE: I have moved! My site is now . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site which has this cupcake recipe and more. Go there and enjoy!


cowboy caviar

NOTE: I have moved! My site is now . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site which has this post and more. Go there and enjoy!


The first time I had cowboy caviar was about 4 years ago and I couldn’t believe I hadn’t had anything like it before. It is so fresh and flavorful yet dead simple. You can throw it together with whatever beans you have in the cupboard, some chopped up tomatoes, frozen or fresh corn, onion, avocado, and cilantro (unless you are one of the legion cilantro haters in the world – just leave it out. It’ll still be great.).


It’s good with chips, but I honestly think it would be fantastic wrapped into a burrito with some cheese thrown in (now I want that…..) Make it the night before a party or get-together and people will love it (especially any vegan/vegetarians).

Cowboy Caviar
adapted from Krysta Steen

Serves 8-10 as a side dish/dip

1/2 cup white vinegar
1/4 cup sugar
3/4 cup olive oil
2 Tbsp balsamic vinegar
1 cup corn kernels, fresh or frozen
3 cans beans of your choice (I used 2 cans black beans and 1 can black eyed peas)
1 red pepper, chopped (optional – I did not use)
½ medium red onion, chopped
cilantro, chopped, to taste
salt and pepper to taste

Bring 1st four ingredients to a simmer on the stove until sugar dissolves. This will be your dressing. Drain and rinse the beans put in large bowl. Add fresh ingredients. Pour cooled dressing over vegetables and stir. You may not need all of the dressing. Refrigerate overnight or at least a few hours for flavors to combine.

sundried tomato & herb buttermilk bread


I had a bit of buttermilk left over from a different recipe and decided to try making a buttermilk quick bread. I was going to aim for something sweet and delicious, but as I listed the 10 options on this Kitchn article, my boyfriend got super excited when I mentioned the savory sundried tomato option.


I honestly have to say that yeast-based breads are still my preference, but when fresh out of the oven, this bread was good, and very crumbly and soft.


It dries out pretty quickly if left unwrapped, so wrap it up in plastic or tupperware to keep it soft and fresh. I was cavalier as usual and just left it out unwrapped overnight, which made it a little dry – totally my fault. But warmed up and with a little butter it could be saved!


Sundried Tomato and Herb Buttermilk Bread
from The Kitchn

Makes one loaf

2 cups (10 oz) all-purpose flour
1 tablespoon white sugar
1/2 cup grated cheese (I used cheddar and parmesan)
2 tablespoons minced sundried tomatoes
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil

Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9×5 loaf pan.

Whisk together the flour, sugar, cheese, sundried tomatoes, baking powder, baking soda, oregano, thyme, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

healthy whole wheat blueberry muffins

NOTE: I have moved! My site is now . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site which has this blueberry muffin recipe and more. Go there and enjoy!