DIY Veggie Cup Noodles

Crispy fresh vegetables and fragrant fresh or quick-cook egg noodles are the basis of this do-it-yourself cup noodle recipe. Use the vegetables you love or have in your refrigerator! 

Despite the heat here in Dubai, the signs of the new school year are already starting to pop up in stores. I was interested to see that the French hypermarket Carrefour has the list of school supplies required by the French curriculum schools as well as French stationery products for sale. It was like being at home in a Walmart again in August. I don’t know who first thought of gathering the school supply lists and making them available for harried parents, but they deserve a medal of honor!

This week our Sunday Supper group is trying to make Back to School easier for you with great ideas for take along lunches, snacks and quick dinners. Many thanks to Tammi from Momma’s Meals and her co-host Gwen from Simply Healthy Family for hosting this useful event!

Ingredients to serve one

1 nest of thin, quick-cook egg noodles or about 2 3/4 oz or 80g fresh egg noodles
1 teaspoon vegetable bouillon powder, or ¼ cube vegetable stock
Small knob fresh ginger
1/2 garlic clove,
1/4 red or green chili

Vegetables I used (Mine weighed about 5 1/2 oz or 155g in total):
Carrot
Spring onion
Edamame  (I used frozen, peeled edamame that was thawed.)
Snowpeas or mange tout
Young asparagus
Fresh baby corn
Cauliflower
Brussels Sprouts

Other suggested vegetables:
Cabbage
Bak Choy
Bean sprouts
Green peas
Broccoli
Fresh spinach,
etc.

Optional: 3 hard-boiled quail eggs or perhaps cubes of tofu

For serving:
2-3 teaspoons soy sauce
Wedge lime

Method
Mince your chili pepper and cut your vegetables into thin strips or slices. I have a handy tool that juliennes my carrots very easily, but if you don’t, feel free to grate yours. The thinner you can cut the veggies, the better they will “cook” in the boiling water.

Put your noodles and bouillon powder into a sealable heatproof container. Add in the minced chili pepper then grate in the ginger and garlic.

Mix the vegetables up and pile them on top of the noodles.

Add the eggs to the top, if using. You can put the lime wedge in as well for easy transport. Don’t forget to bring along some soy sauce.

When you are ready to eat, remove the lime wedge and add boiling water to the container.

Close the lid and leave for eight -10 minutes. I gave mine a gentle shake and swirl now and then to help the powdered bouillon dissolve and to distribute the flavors of chili, garlic and ginger evenly around the container.

A word of warning: Despite its rubber seal, my "cup" is not leak proof when filled with liquids but it works fine for transporting the ingredients before the boiling water is added. You might want to check your vessel before heading down the hall from the break room to your office or classroom if you are making this at work. Always carry hot food cautiously with dry towels or oven mitts.

Advice part two: If you keep this in the refrigerator at work, take it out well before you are planning to eat so that it can come to room temperature before adding the boiling water. Otherwise, the water will be cooled too quickly and the vegetables and noodles may not be "cooked" enough for your liking.

Squeeze in the lime and add soy sauce to taste.

Enjoy!

Recipe adapted from River Cottage Veg* by Hugh Fearnley-Whittingstall.
Of course, being British, Hugh calls them Pot Noodles.

Are you tired of packing that same old lunch or looking for quick evening meals for busy school and work days? Have a look at the great list of recipes and tips our Sunday Supper group has for you today!

Back to School Beginnings

• Vegan Oatmeal Raisin Muffins from Killer Bunnies
• Make Ahead Waffle Casserole from Bobbi's Kozy Kitchen
• Apple Muffins from Meal Diva
• Apple Oat Breakfast Cookies from What Smells So Good?
• Toast Three Ways from Foxes Love Lemons

Back to School Lunches and Simple Suppers

• Owl Bento Box from Simply Gourmet
• First Day of School Pinwheels from Jane's Adventures in Dinner
• Quick and Easy Hot Pastrami Sliders from Webicurean
• Grilled Chicken Revamp from Culinary Adventures with Camilla
• Baked Eggplant Parmesan from Hezzi D's Books and Cooks
• Chicken and Zucchinin Meatballs from Casa de Crews
• Clean Eating Lunches Your Kids will Love from Amee's Savory Dish
• Crispy Chicken Legs from The Not So Cheesy Kitchen
• DIY Veggie Cup Noodles from Food Lust People Love
• Chicken Nuggets from Nosh my Way
• Skinny Spinach Mac and Cheese from Take a Bite out of Boca
• Chicken Schnitzle from Panning the Globe
• Berry Nutty Bento from Ninja Baking
• Spagetti and Chicken Meatballs from Soni's Food
• Chopped Shrimp Salad with Honey Lime Vinaigrette from The Weekend Gourmet
• Steak & Cheese Pockets from Momma's Meals
• Turkey Pinwheels from Peanut Butter and Peppers

Back to School Sips

• Hulk SMASH Smoothie from Run DMT
• Good Morning Smoothies from Family Foodie

Back to School Super Snacks

• Nutty Granola from Life Tastes Good
• On the Go Guacamole from Shannon at Country Girl in the Village
• Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
• Playground Granola Bars from Noshing with the Nolands
• Apricot Dip from Magnolia Days
• Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
• Home Made Graham Crackers from Curious Cuisiniere
• Peanut Butter and Jelly Granola Bars from Pies and Plots
• Gluten Free Apple Zucchini Flax Bread from Sue's Nutrition Buzz
• Beef and Veggie Sliders from Grumpy's Honeybunch
• Peanut Butter and Jelly Popcorn from Simply Healthy Family
• Frushi (Fruit Sushi) from Mama Bee Does

Back to School Sweets and Treats

• Open Face PB & J Cookies from Desserts Required
• Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
• Peanut Butter and Jelly Paletas from La Cocina de Leslie
• Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
• Love Note Doodle Bugs from Happy Baking Days
• Frozen Yogurt Mud Pies from Cindy's Recipes and Writings
• Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker



*This is an Amazon affiliate link. If you buy after clicking on the link, I earn some small change for referring you to Amazon, at no extra cost to you.

Cheesy Bacon Baked Onions

Onions stuffed with cheese and herbs and then roasted so that the fat from the bacon on top can melt divinely into them, are a treat, an unusual side dish that elevates the onion from bit player to a starring role.

Onions are used in so many recipes as a seasoning or base flavor that I think we forget that they can be a side dish. Is there anything more delightful alongside a steak as some grilled onions? And onion rings done right, that is, lightly battered and crispy, are a joy. But we hardly ever think of onions as something to stuff or roast or bake with cheese on top. And that’s just a shame.

For my second post for week two of Bacon Month, I’d like to share with you a recipe from Jamie Oliver’s very first cookbook, the one that made his name a household word, The Naked Chef*, published almost 14 years ago.  Bacon is essential to a lot of recipes but never more than in this one where it flavors the onion as it bakes, as well as adding crunch to the finished dish.

Cheesy Bacon Baked Onions

Ingredients
4 tennis ball-sized yellow onions (about 1.1 lbs or 500g in total)
1 1/2 oz or 40g Parmesan or Pecorino Romano
Black pepper
Cayenne
1 1/2 – 2 tablespoons olive oil
4 slices smoked streaky bacon
1 tablespoon minced mixed fresh herbs. I used rosemary and parsley but thyme and marjoram or oregano would work as nicely.

Method
Peel the onions, leaving the root side intact.

Boil the onions in a pot of water for 15 minutes. Drain and set aside to cool.

When the onions are cool enough to handle, preheat your oven to 400°F or 200°C.

Cut the root end off of the onions so that they can sit upright securely. Hollow out a nice sized hole in the top of the each onion and chop up the bits you take out.

Grate your cheese with the small holes of your grater.

Mix the herbs, cheese and chopped onions together and add a few good grinds of black pepper.

Add in the olive oil and mix thoroughly.

Divide the onion/cheese mixture up into four equal parts and stuff it back in the onions.

Cover the top of each onion with a slice of bacon, folded in half.

Sprinkle each with a little cayenne pepper, if desired.

Bake in your preheated oven for about 20 minutes or until the bacon on top is crispy.

Enjoy!

Bacon Wrapped Jalapeño Popper Stuffed Chicken

Bacon Wrapped Jalapeño Popper Stuffed Chicken is EXACTLY what it sounds like: Jalapeño popper stuffing in chicken breasts, wrapped in bacon and baked to crispy perfection. It's like your favorite appetizer in a dinner-sized portion.

There was a time last year when I was on a serious jalapeño popper kick, starting with this recipe for jalapeño popper chicken chili topped with crispy bacon. It was freaking fantastic! Not just as chili but also as a hot dip with chips.

Then I got the idea that a bacon jalapeño popper grilled cheese sandwich would be good. And, oh, my mercy me! Was I RIGHT!

Then I made these divine bacon-wrapped jalapeño popper stuffed chicken breasts from Closet Cooking. I was on a roll, folks! But here’s where I failed you. I never did share them.

But seeing as how it’s the beginning of the second week of Bacon Month,  I’m about to rectify that!

Bacon Wrapped Jalapeño Popper Stuffed Chicken

Flattening chicken breasts helps them cook faster and tenderizes them, but the best part is that, thanks to their increased surface area, you can stuff them with jalapeño popper ingredients and wrap them with bacon before roasting.

Ingredients
3 chicken breasts
Salt and pepper to taste

For the filling:
3 jalapeños
4 oz or 115g grated cheddar cheese
4 oz or 115g cream cheese (at room temperature)

To wrap:
6 slices streaky smoked bacon

Method
Preheat your oven to 400°F or 200°C.

Lay your chicken breasts between two pieces of cling film and gently pound them thin with a rolling pin. Season them with salt and pepper on both sides.

Chop your jalapeños finely and mix them together with your cheddar and cream cheese.

Put one third of your stuffing mix on each chicken breast.

Roll them up, tucking in the sides as you go.

Wrap each roll with two slices of the bacon.

Bake in your preheated oven until the bacon is golden and the chicken is cooked through. This should take about half an hour.

Enjoy!