Cooking for ONE can be Simple and Easy. Crave for some soupy noodle, just whip this just like cooking a bowl of instant noodle!
While volunteering at the VSS Exhibition @ KMSPKS lately, it was amazing meeting people from different walks of life via the exchange of a sincere beautiful smile and a nod and VSS flyers or just intriguing small talks. Every contact is a unique and beautiful experience which I treasure. By embracing the differences we have, it leads to more discoveries which I believe the benefit is beyond our sight.
A gentleman (semi-veg*n, who have successfully go meatless for 49 days in one go, on yearly basis, personally I think with given opportunities and unleashing the inner potential,he would could have gone far beyond …) has honestly told me that going vegetarian on a daily basis in long term is difficult because no good vegetarian eateries at his area and mock meat dishes are strongly been emphasis could drive away the enthusiasm on Going Green. Yes, he is right, I do find that that the standard of Vegetarian Restaurants raised very fast and high but the standard of the some normal Vegetarian Eateries in coffee shop or food court dropped. This could be a temporary phenomenon.
Anyway, I do appreciate whatever input I got and will hold these questions in my mind, let the subconscious work with them while I am on another QUEST. Hope to discover their magic via questioning [not answers], which are I think is essential for unlocking the creativity.
So, I should be creating more “Go Solo, Dine Solo” home-style cooking recipes with real simple ingredients just like this, when I have the time …
Preparation: 10 mins Cooking time: 10 mins
° 100g Sanuki Udon
° few slices carrot
° 1 piece Chinese cabbage/ wok bak
° 6 fresh beans
° 3-4 instant vegetarian dumplings
° 400ml water
° salt and pepper, to taste
° granulated mushroom bouillon (optional), to taste
° some shredded nori and roasted sesame seeds, for garnish
1. Place udon, cabbage and water in a pot and bring to a boil and simmer 5 minutes.
2. Add in vegetarian dumplings, carrot and fresh bean and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.
3. Garnish with shredded nori and sesame seeds. Serve with a small plate of sliced red chilli with light soy sauce.
