a wonderful dish for the busy bees...

When the temperature rises, our palate often crave something refreshing and light.  This delicious and easy pasta is perfect for that.  It is inspired by one of my favorite Jamie Oliver's crew members, Gennaro from "Two Greedy Italians."  I love the way these guys interact with each other and their audience.  I can never get sick of watching their videos.  :) I made some veggie soup yesterday and got some leftover.  So my little secret for today's simple pasta is to use a ladle of yesterday's veggie soup as an extra kick to the dish.  I can tell you- it was GOOD.  :D 

It takes less than 15 minutes to make and pack with nutrients.  I think it is a perfect lunch for the busy bees to last through the day.  

Servings: 1 person

Preparation Time: 5 minutes

Cooking Time: 10 minutes


100g cherry tomatoes, halved

1 chili, de-seeded, finely chopped

2-3 garlic cloves, finely chopped

1-2 basil sprig, chopped

1 ladle vegetable soup stock/cooked pasta water

1/2 lemon zest

1 tbsp grated parmesan

100g spaghetti, cook according to the package label

extra-virgin olive oil


1) Cook the pasta in a boiling pot and remove the pasta 1 minute earlier according to the package label.  

2) Preheat a sauce pan with oil on medium low heat, add garlic and chili.  Cook for 2-3 minutes.  Make sure you stir and reduce heat (if necessary) to avoid burning the garlic. 

3) Add the chopped basil and cherry tomatoes, cook for 3-5 minutes.  

4) Add a ladle of vegetable stock to the sauce pan.  

5) Add the "almost" cooked pasta to the sauce pan and mix well on low heat for about 1 minute.  Heat off and season.

6) Garnish with some small basil leaves, lemon zest and grated parmesan.  Add a drizzle of olive oil and serve.  


my quick and easy lunch today - stir fry veggie udon!!!

This dish takes less than 20 minutes to make and it's delicious and pack with rich flavors.  The secret of my stir fry dish is really just HONEY...  :) honey honey..  Honey goes really well with soy sauce.  

Ingredients (for 1 serving): 

100g sugar snap peas

100g baby corn, halved

100g hard/fried tofu, quartered

1-2 spring onion, finely chopped

1 tbsp chopped ginger

1/2 carrot, julienned

100g cooked udon

1/4 cup rice wine

3 tbsp soy sauce

3 tbsp honey

2 tbsp sesame oil

2 tbsp sesame seeds

extra-virgin olive oil


1) Preheat the frying pan with olive oil, add garlic, spring onion, and ginger; stir and cook under medium heat for 2-3 minutes.

2) Add the chopped vegetables and stir; add rice wine, turn the heat to medium high and cook for 1 minute.  Let the alcohol evaporates, then reduce heat to medium low.    

3) Add tofu and stir for 2-3 minutes, add udon, soy sauce and honey; stir evenly and cook for another 2-3 minutes.  

4) Turn off the heat.  Add some sesame oil to the udon.  

5) Transfer to the plate and garnish with some sesame seeds and chopped spring onion/coriander if you have any.  And it is ready to serve.  Simple and quick!