July 13, 2018


1/2 kilogram chicken breasts cut into strips
1/2 of : red, green, and yellow pepper (u can use whatever colors u want)
1 big onion: julienned
1/2 can baby corn, julienned
1 big carrot, julienned
1/2 kilogram broccoli, blanched
1 tsp of: white and black pepper
3 TBS light soy sauce
3 TBS dark soy sauce
1-2 TBS teriyaki sauce
1-2 TBS oyster sauce
1 pack egg noodles (500 grams- i usually use fine or medium ones)
1-2 TBS sesame oil
1 TBS cornstarch dissolved in 1 cup cold water
1 TBS minced garlic
1.5 TBS finely chopped ginger
1 TBS veg oil


1. Marinate the chicken in 1/2 tsp ginger, 1 TBS light soy sauce and 1 TBS dark soy, black and white pepper sauce for 1 hour at least

2. Boil the noodles until they’re well coked, transFer into a sieve, wash and drain then add the sesame oil and 1 TBS light soy sauce and 1 TBS dark soy sauce and mix well, set aside

3. Heat a wok or a wide pan, add a little vegetable oil, 1 TBS garlic and 1 TBS ginger and stir for 30 sec. Add the onions, peppers and carrots and stir fry until they’re crispy tender (don’t over cook). Add the baby corn and the broccoli and stir. Add 1 TBS light soy sauce, 1 TBS dark soy sauce, the teriyaki and the oyster sauce and boil a little. Remove veggies from the pan and set aside

4. Heat the pan, add the chicken and stir fry until they’re cooked. Add the cornstarch/water mix and boil till the sauce thickens. Add the veggies and stir

5. Add the noodles just before serving
Garnish with roasted cashews or sesame seeds.


u can omit chicken for a vegetarian version or replace it with beef strips

July 12, 2018


600 gram salmon cut into thick chunks (around 4 pieces)

3 TBS Low sodium soy sauce

3 TBS teriyaki sauce

1 TBS minced garlic

1 TBS grated fresh ginger

2 TBS water

3 TBS packed brown sugar

1 tsp honey

1 tsp sriracha/hot sauce

2 TBS water 

1 TBS sesame oil 

1 TBS white vinegar


Mix all ingredients together except salmon

Marinade salmon in the resulting sauce for 20 minutes and cover

Preheat oven to 200 degrees C 

20 minutes later, transfer salmon into a baking pan removing excess marinade

Bake for 12-15 mn 

Place the remaining sauce in a saucepan and simmer for around 5 minutes until it thickens (this will be the glaze)

Glaze the baked salmon with the glaze done using a brush

Serve next to steamed asparagus and white/brown rice

July 9, 2018

Salad Ingredients: (for a big bowl)

150 grams egg noodles, boiled, drained, washed well and drained, mixed with 1 tsp sesami oil and 1 TBS dark soy sauce
1 big carrot, grated
3 cucumbers, grated
200 grams imitation crab, shredded

Combine together:

2 TBS mustard

4 TBS lemon juice

2 TBS orange juice

1 tsp orange zest

1/2 tsp lemon zest

black pepper

2 TBS olive oil

1/4 an avocado

1/2 tsp grated ginger


blend all the dressing ingredients together and refrigerate until serving

Mix salad ingredients with the dressing and combine well

Serve above lettuce leaves and garnish with toasted sesame (or cashews) and some thinly sliced beets!

July 9, 2018


500 grams flank steak, thinly sliced

2 TBS corn starch

1/3 cup low sodium soy sauce

1 tsp minced garlic

1/2 tsp grated fresh ginger

1.5 TBS vegetable oil

1/4 cup packed dark  brown sugar

3/4 cups water

1 tsp sesame oil 

Toasted sesame seeds and chopped green onion for garnish

*You can add thinly sliced carrots and broccoli florets*


Place beef and cornstarch in a plastic bag

Shake well to coat beef

Transfer beef to a plate, remove excess cornstarch

Heat a wide pan 

Add oil and beef

Brown beef from all sides 

Mix together soy sauce, sugar, water, garlic and ginger

Add the sauce to the beef and let boil 

Turn heat to low and let them simmer for 10-15 mn

Add sesame oil

Serve next to rice or noodles

Garnish with toasted sesame seeds and chopped green onions

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