Posts Tagged With: spaghetti

Noodles with Spicy Soy Fish


I don’t know what to call this. I  normally don’t like fishy food, but here I have acquired a growing appetite for seaweed and vegetarian fish. I’ve been sick lately, but olive oil seems to help. Sometimes I eat mostly bread and olive oil for some meals, but even though this is spicy and contains sugar (both items that I thought I needed to avoid, and should definitely limit), I felt pretty good after eating it, so I made it again. (Of course, my friends have been praying for me, too, so I must thank God for the healing.)

Here’s how I made this. The first time I only used half a can of soy fish, but the second time used a full can. It’s pretty easy to make. I bought the soy fish at Tesco Lotus in downtown Phayao, Thailand. I don’t know where you’d find something similar, but you can use another type of suitable vegetarian fish and a pinch of chili pepper if you don’t have this nor something like it. Or maybe this is a Thailand exclusive?

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Tomato Fried Noodles


  • greens (I used collards or something like it.)
  • tomatoes
  • prepared noodles (al-dente=medium firmness, not hard but not too soft) (I recommend wheat-based noodles like spaghetti or something similar. I used yellow noodles and am not sure what they are called. Rice noodles may also be ok, particularly sen mee (thin rice noodles) or rice vermicelli).
  • garlic
  • salt
  • oil

Wash the greens, tomatoes and garlic. Slice the greens and tomatoes and mince the garlic cloves.

Heat a wok. Pour oil into the wok and when the oil is hot, add the garlic.

After the garlic begins to turn brown, add the greens tomatoes and a pinch or two of salt.

Stir constantly until greens turn dark green and soft.

Add noodles. Stir constantly for about 2 or 3 minutes until the dish is finished. If the food sticks to the pan as you are cooking, you may need to add a little bit of water.

Note: If you are trying to diet/eat healthy and would like to avoid excess oil, you can do this with water by sauteing the vegetables in a little bit of water and adding the noodles and cooking until the greens are dark and soft and the noodles are soft and most of the extra water  is evaporated (gone), adding only a little bit more water if the water evaporates before the food is finished/fully cooked. I still recommend using a wok for this.

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Italian Shogun

Inspired by Venus Palermo’s Italian Ramen, Italian Shogun utilizes a brand of noodles similar to the crinkly instant Ramen that Americans are used to, without the MSG and other harmful ingredients (unless you’re gluten intolerant or have a wheat allergy, in which case they’re still harmful, but you can use rice noodles). The Shogun brand is available in Thailand, at least in the Chaingmai province, but there are other brands containing similar ingredients, and similarly being without MSG. if no such brands are available to you, and you would eat instant ramen anyway, then you may use the instant ramen noodles, but if you live in the US, you might find something in the oriental section of some grocery stores, including super Walmart, Wegmans, Bi-lo and Food Lion.

There are many ways to make this, and many different vegetables, vegan meats, and vegan cheeses that you can add to Italian Shogun. It’s like making spaghetti, but you use different noodles and cook them in seasoned tomato juice instead of water (though some brands or types of noodles may need to be cooked in water first).

To make Italian Shogun, pour about 3 cups of tomato juice into a pan for two servings of noodles. Keep extra juice on hand in case you need it, and extra noodles on hand in case it’s too much. Season with some Italian seasoning, or a pinch of oregano and two pinches of thyme and a pinch of rosemary. I like to load mine with basil, lots of basil, like 2 Tbsp to  1/4th a cup of dried basil when it’s available. You could use fresh herbs instead, if they are available. Don’t forget the salt. Start with a pinch and add more after cooking if more is needed. Be generous with garlic powder (or crushed fresh garlic) if desired. You could also add dried onion and/or dried garlic. If you don’t know how much to use, start with 4-6 cloves of fresh garlic (small) or 2-3 large cloves, or 1 tsp of garlic powder, if you like garlic. If not, you don’t have to use it.

Some vegetables, such as eggplant, onions, bell pepper and fresh mushrooms may need to be sautéed or steamed before adding to the sauce. Likewise, some veggie meats that require cooking should be steamed, fried, baked, or microwaved beforehand. Any frozen veggies or veggie meats should be thawed ahead of time so that no ice remains.

Most recently, I was going to use eggplant, but found a big fat worm in one of the eggplants, though I saw no hole and tossed all of it, just in case (even though I had already eaten one). I still had mushrooms and vegetarian sausage (which here in Thailand is like hot dogs), and used that. If you are living in Thailand and haven’t used their vegetarian sausage links yet, it should be noted that they are individually wrapped in plastic, so remove the plastic before cooking. I used canned whole mushrooms. These I sliced in half, and I also sliced the sausage, and brought them to a boil in the sauce.

I have also used spinach, onion, bell pepper, eggplant, and vegetarian ham in the past (not all together), and might have used tofu also. Basically just mix everything together, bring it all to a boil, add noodles, and cook until the noodles are done (assuming that your vegetables are already pre-cooked. If not, cook for a few minutes first, until they are tender.

Updated (06/21/2016): Today I had this for lunch. I put canned mushrooms in it, but I’ve lost my taste for mushrooms, and wish that I hadn’t put them in. The noodles in the sauce were delicious though. I used one single-serving juice box of double tomato juice (mixing red and yellow tomato), and some coconut milk. I’m not sure how much exactly, maybe about 1/2 and 1/2, or about 3 parts tomato juice and 1 part coconut milk (so that would be 1/4 cup of coconut milk and 3/4 cup of tomato juice if making one cup of sauce, though I think I had more than one cup, and it was closer to half and half. Then I added some olive oil, garlic salt, and marjoram. This simple combination yielded I think the most tasty sauce yet for Italian Shogun since I ran out of dried basil. Yum!

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Stuffed Spaghetti Squash


  • spaghetti squash
  • 1/2 bell pepper, diced (I used red.)
  • 1/2 onion, peeled and sliced
  • 4 cloves of garlic, crushed
  • 1 cup tomato sauce or pureed/strained/stewed tomatoes
  • about 1 Tbsp basil
  • a large pinch or two of ground thyme
  • a pinch of oregano
  • a large pinch or two of ground rosemary
  • salt (to taste), at least a pinch
  • 1/2-1 Tbsp maple syrup
  • about 1/2-1 Tbsp 100% extra virgin cold (expeller) pressed olive oil
  • about 1/2 cup ricotta-style tofu 

To  Make:

  1. Cut spaghetti squash in half. Remove seeds and bake at 425-450 degrees Fahrenheit for 40-45 minutes. You may want to spread oil on top before baking. Recommended: save the seeds for roasting.
  2. Saute peppers, onion, and garlic, in just enough water to keep them from sticking to the pan and burning with a pinch of salt.
  3. When vegetables are soft/tender (about 10 minutes), add tomato sauce, herbs, salt, oil, and sweetener.
  4. Bring to a boil. Reduce heat and saute, covered, for about 5-10 minutes or until sauce is hot.
    Now, I must confess that I was a bit lazy and mixed the tofu into the sauce. It was alright, but I don’t recommend doing it that way. It would be better to top the squash with the ricotta tofu and put it back in the oven for a few minutes, or bake the ricotta tofu in the oven or pan-fry it (both of which I considered doing) or to have it raw on top or with the sauce over it, so that the flavor is preserved, but you can do as I did and mix the tofu in. You should add the sauce after the next step, which is when you’ll add the ricotta tofu, too.
  5. Remove the squash from the oven when it is finished cooking. Using a fork, scrape the squash to scoop the spaghetti-like fruit. You may leave it in the shell, or put it in another dish. We left it in the shell.
  6. Top with sauce and ricotta tofu.
  7. (Optional) return to the oven and bake at 375-425 another 15 minutes. We did not do this.

Makes 2 halves. May serve 2-4 people, depending on if they want a whole half, or half of a half. Those halves make a lot. 


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Basic Spaghetti Sauce Making Advice

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Walnut Meatballs

You could also use pecans/pecan meal, or both.

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Baked Ziti

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Pizza/Pasta Seasoning

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Fried Spaghetti and Herbs

Have you ever had leftover spaghetti noodles, but no leftover spaghetti sauce? If you had an extra can or jar of spaghetti sauce (or some ingredients to make your own), you might like to just pour some new sauce over those old noodles, or maybe you’re content with just ketchup, or to have them plain. You could also just boil some butter/margarine to pour over them, or just throw some olive oil and salt on top…

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