30 minute Noodles with Spicy Chilli Oil

These noodles come together in less than 30 minutes and taste amazing!!! They are the perfect weeknight dinner for when you want takeout but don’t want the extra calories!


Ok, guys today I have an extra delicious recipe for you. You know how sometimes you make something and it’s good, yet other times you make something and it’s AMAZING! Well, this is one of those things that fall into the amazing category.

Back in the day, we use to go to Wok Box on 17th Ave in Calgary and we loved it. It was the perfect place to get exactly the takeout style noodles that you wanted. It was like Subway for noodles which was perfect in my house because Aaron likes the big fat Shanghai noodles and I like the skinnies noodle possible. Sadly Wok Box closed and while I know they have other locations they didn't ever have one that was convenient for us so our noodle obsession really took a hit.

That is until now. These 30 minutes noodles are so easy to make and taste just as good as any takeout noodle you can buy. The addition of the chilli oil is the perfect hit of spice that you can ramp up or down based on how much spicy you like. Plus, the chilli oil is a great thing to have on hand, making the recipe even easier.

So next time you are craving takeout whip this up instead, it will probably be ready before you can even get your shoes on!


prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 6


1/2 cup soya sauce

1/4 cup rice vinegar

2 tbsp honey

2 tbsp chili paste

1 lb ground chicken

1/2 white onion

2 green onions

1 bunch of bok choy

1 red pepper

1/3 cup peanuts chopped

1/3 cup water

14 oz stir fry noodles


4 tbsp chilli oil (recipe below)


Bring a large pot of water to a boil then cook noodles according to directions on the package.

In a small bowl combined soya sauce, rice vinegar, honey, chilli paste and water and set aside.

In a wok or large frying pan cook chicken until browned, breaking into small pieces as you go. Sprinkle liberally with black pepper then add in sliced white onion and cook another 3-4 minutes or until onions have softened. Add in sliced peppers and box chop and cook another 2 minutes. or until vegetables are tender.

To the vegetables add the sauce and bring to a boil and cook until veggies are fully coated. Add in noodles and drizzle with chilli oil and toss to combine.

To serve top with peanuts and green onions and additional chilli oil if you like it extra spicy.

Chilli Oil

1/3 cup peanut oil

3 cloves of garlic

1 inch piece of ginger

1 tsp chilli flakes

2 tbsp sesame seeds

In a small sauce pan add in peanut oil, grated garlic, ginger and the chilli flakes. Cook for 3-4 minutes or until garlic is very fragrant.

To the oil add in sesame seeds and cook another 2 minutes. Allow to cool then store in an airtight container.


Crunchy Cucumber Salad with Spicy Katsu Chicken

This Crunchy Cucumber Salad is paired perfectly with Spicy Katsu Chicken - the perfect dinner combination!


Katsu Chicken - one of my favourites. Now if this is something new to you, you are not alone, though you have probably been eating it for years. It’s popular in Japan, Hawaii and California and is basically panko chicken.

Now while most recipes that you see are fairly basic, I think panko is always enhanced by some spice, so with the added red pepper flakes, garlic and pepper it’s a kicked up version of a traditional katsu chicken.

So my favourite place to order this dish is not a traditional Japanese or Hawaiian restaurant but rather Joeys! If your a west coast Canadian resident or visitor you will know exactly the restaurant I’m talking about. Joeys was one of the first places that offered lettuce wraps many many years ago before everyone jumped on that bandwagon, and they always have really great food. So when their Katsu Chicken Peanut Salad first hit the menu I knew I had to try it. Seriously one taste and I was in love. I order almost every time I go and dream about it when we're not in Canada. Now while this salad is not by any means a replica it gives me the same feelings with the crispy chicken, peanuts and crunchy salad on top.

So do yourself a favour and either make this for dinner tonight or run to Joeys and order theirs - either way your in for a treat!


prep time 30 minutes

cook time 10 hour

total time 40 minutes

servings 4


1/2 cucumber

1/4 - 1/2 jalapeno

3 cups shredded cabbage

2 cups shredded romaine lettuce

2 green onions

1/4 cup cilantro

3 tbsp black sesame seeds

1/2 cup peanuts

1 1/2 tbsp maple syrup

3 tbsp smooth peanut butter

1 1/2 tbsp soya sauce

1 1/2 tbsp vinegar

1 1/2 tbsp sesame oil

4 chicken breasts - pounded thin

1 cup panko

1/4 tsp red pepper flakes

1/2 tsp garlic salt

1/4 tsp black pepper

1 egg



In a large bowl combine chopped cucumbers, very thinly sliced jalapeño slices, shredded cabbage and romaine lettuce, sliced green onions, chopped cilantro, sesame seeds and peanuts.

In a small bowl mix together maple syrup, peanut butter, soya sauce, vinegar and sesame oil - whisk until smooth. Pour dressing over the salad and toss so it is evenly coated.

Over medium heat add oil to a cast iron or large frying pan and heat. On a plate mix together panko, red pepper flakes, garlic salt and pepper. On a second place whisk an egg. Take chicken that has been pounded so it is 1/4 -1/2 inch thick and dip in egg then panko. Carefully place in your hot pan and fry for 3-4 minutes or until chicken is golden and crispy. Flip then cook for another 3-4 minutes or until it reaches 165.

To serve place a piece of chicken on each plate then evenly divide salad to top each piece of chicken. Garnish with additional peanuts and sesame seeds.


Thai Ramen Noodle Salad


Thai Ramen Noodle Salad - need I say more??? This is a salad that we have been making or ordering in restaurants for years and years. and there are 2 big reasons why we continue to eat this delicious salad over and over - it’s healthy-ish, and it’s so delicious!

What I especially love about this salad is that it has both cabbage and romaine, it’s so flavourful with the cilantro, mint and chilli flakes, and it’s filling with the addition of ramen. Plus did you know you can get gluten-free, keto or brown rice ramen so you can eat this dish on almost any diet?

The addition of chicken to this dish would also be super yummy, and if you wanted to make it extra easy on yourself pick up a rotisserie chicken and dinner can be ready in less than 30 minutes.

Are you guys like me and want the option to have a delicious dinner on the table in less than 30? As much as I love to cook there are times when I just need something quick and easy and this is a perfect option for one of those nights!


prep time 20 minutes

cook time 5 minutes

total time 25 minutes

servings 4


2 cups shredded cabbage

2 cup chopped romaine

2 medium carrots shredded

2 green onions

1/2 cup fresh cilantro

1/4 cup fresh mint

2 tbsp sesame seeds

1/2 cup peanuts

2 pkgs ramen (seasoning discarded)

1/2 tsp chili flakes

1/4 tsp salt + pepper

1 tsp agave or honey

4 tsp soya sauce

3 tbsp white wine vinegar

2 tbsp sesame oil

3 cloves garlic finely chopped

1 tbsp minced ginger


Bring a medium sized pot of water to a boil then cook ramen according to the package - drain then set aside.

In a large bowl combine shredded cabbage, chopped romaine, shredded carrots, chopped green onions, finely chopped cilantro and mint, sesame seeds and peanuts. Toss together then add in the cooked ramen noodles.

In a small bowl mix together chill flakes, salt + pepper, agave, soya sauce, white wine vinegar, sesame oil, garlic and ginger.

Pour dressing over the salad and toss - garnish with additional sesame seeds and peanuts.


Grilled Chicken Souvlaki

Grilled chicken souvlaki is the perfect grilled dinner - easy and tasty it’s always a crowd pleaser.


Ok, so I’m on a major Greek kick around here! Last week loaded greek hummus, this week chicken souvlaki. Now some really yummy chicken souvlaki is one of those things that I have found to be hard to perfect and one of those things that are only enjoyed at really great Greek restaurants. For Aaron and I Spiros in YYC is our go to and if you ever have the chance you must go - I promise you will not be disappointed.

I don’t know about you but for me, so many versions of this marinade that I have tried just haven’t cut it, they have either been lacklustre and void of flavour or excessively lemony and overpowered by garlic, but not this one! This marinade is perfectly balanced and wonderfully flavoured - the addition of dijon mustard and seasoning salt is exactly what the other recipes were missing.

The other great thing with this recipe is that you can marinate for as little as 2 hours or as long as 24, so you can be extra prepared, or not. Serve these beauties up tonight with a delightful caesar or greek salad for a light and fresh summer dinner.


prep time 25 minutes + marinading time

cook time 10 minutes

total time 35 minutes

servings 4


1.5 lb chicken breast

1 tsp dried dill

1 tbsp freshly chopped garlic

1 tsp dried oregano

1 1/2 tsp dijon mustard

1/3 cup lemon juice

1/4 tsp pepper

1/2 tsp seasoning salt

3 tbsp olive oil

1 tbsp red wine vinegar


In a small bowl combine dill, garlic, oregano, dijon mustard, lemon juice, pepper, seasoning salt, olive oil and red wine vinegar.

Cut each chicken breast into 1-inch cubes and place in a ziplock bag or marinating container. Pour marinade over chicken and allow to rest in the refrigerator for 2-24 hours.

When ready take each cube of chicken and skewer on either wooden or metal skewers. Grill for 3-4 minutes per side or until internal temperature reaches 165.


Sweet + Spicy Cashew Chicken

This sweet + spicy cashew chicken is quick, easy and super delicious!


So today I bring you an oldie but a goodie! I mean seriously, sweet + spicy cashew chicken is one of those recipes that everyone loves but if you're like me there is a good chance you had kinda forgotten about it and haven't made it in a while. Plus stirfry's are a great way to fill up with loads of veggies and lean protein. If you’re not a meat eater you could easily substitute tofu and veggie broth and make this recipe vegetarian and it would be just as delicious!

The great thing with this recipe is that everything can be prepped in advance and thrown together super quickly. Make the sauce and cut the veggies the night before and you can have a meal on the table in less than 20 minutes - how amazing is that!

I also really love to serve this with cauliflower rice, you can barely tell the difference and your loading your meal up with extra servings of veggies - do you guys do this? If you’re a bit afraid to serve your family veggies on veggies try mixing half rice and half cauliflower rice, I promise you your family won’t even notice the difference.


prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 4 - 6


1/2 cup ketchup

4 tsp soya sauce

1/2 tsp salt

2 tbsp Worcestershire

1 tbsp sugar

1 1/2 tsp sesame oil

1/4 tsp cayanne pepper

1/2 cup chicken stock

2 tbsp cornstarch

1/4 tsp salt

1.5 lb chicken breast

2 tbsp cup oil

1 tbsp mined garlic

2 tbsp fresh ginger grated

1 small onion chopped

2 red peppers chopped

2 large carrots sliced

1 1/2 cup snow peas halved

1 1/2 cup cashews

sesame seeds

green onion


In a small bowl combine ketchup, soya sauce, salt, Worcestershire, sugar, sesame oil, cayenne pepper and chicken broth - set aside.

In a large bowl place chicken that has been cut into 3/4 inch pieces. Sprinkle the chicken with the cornstarch and salt then toss so that chicken is coated.

To a hot wok add in oil and heat until hot but not smoking. Add in chicken, ginger, garlic and onion and cook until chicken is cooked through. Add in the peppers and carrots and stir fry for 2-3 minutes.

Add in the snow peas and sauce and cook until sauce boils and thickens then add in the cashews and sprinkle with sesame seeds and green onions.