You could EASILY add more veggies into this meal. Had my husband NOT been sharing this meal I would have added in some mushrooms and carrots.


*I used these Rice Noodles, I think they are my new favorite for Asian noodle meals.

This is an older recipe that has been a staple in our house for many years. It's quick, tasty, and modifiable!
Typically I make it with Chicken and Broccoli, but it can be made with anything else!
For my Vegan/Vegetarian readers, add more hearty veggies like zucchini, mushrooms, or even more broccoli in place to the chicken.

Summer has kicked into full gear friends so I'm not gonna lie, it's put a damper on the cooking front.
But have no fear! I found an old recipe, tested it a few times and I'm happy to share it with you!




*please feel free to do less soy sauce. Depending on what you use, it may be too much. 

*I use Tinkyada White Rice Spaghetti Noodles but you can use regular rice noodles as well.

I don't like to toot my own horn - but I think I make a pretty mean Veggie Fried Rice.
It's one of those recipes that just get's better each time I make it.

It's super vegan-friendly. You just omit the egg and/or use tofu or another protein substitute.

The hub's favorite addition to my amazing fried rice is my dairy-free Yum Yum sauce.
 If you are a fan of the white sauce you get a hibachi restaurant, this you'll love this one

Yes, friends, I am back with a recipe post. My spring semester is over with a summer class just beginning. A week ago I managed to whip up this great little recipe and knew I had to share it with you. It's a simple and filling recipe that will make you sad when there are no leftovers.


*I personally love the texture of White Rice noodles from Tinkyada. But you could also use rice noodles.