Spaghetti with Shrimp and Red Onion

This simple yet tasty spaghetti is always placed on the high priority in my quick-and-easy recipes collection (can be done in 30 minutes). As an Asian, I prefer this kind of cheese-free or low-cheese Italian food. It just seems to be lighter and healthier. The combination of shrimp and cooked red onion tastes so sweet and yummy.

Ingredients (for 2 servings):
1. 200 g Spaghetti
2. 12 jumbo shrimps
3. 1 medium red onion（around 400 g)
4. 1 tablespoon chopped garlic
5. Vegetable oil (or olive oil)
6. 1 tablespoon unsalted butter

Seasonings：
1. Salt
2. Cooking Wine
3. Ground pepper
4. Parsley Flakes


Directions:
1. Use a deep pot to boil water. Add spaghetti when water is boiling; add 1 teaspoon salt for seasoning and 1 tablespoon oil to prevent spaghetti stick together. Boil the spaghetti at medium high heat for about 15 minutes or until the spaghetti is getting tender. Drain the spaghetti and set aside (1 teaspoon olive can be mixed with spaghetti before the sauce is ready)
2. While boiling the spaghetti, have the shrimp peeled and deveined, slice the shrimp open on the back. Season the shrimp with dash of salt and 1 teaspoon of wine.
3. Cut red onion into thin strings.

4. Heat 2 tablespoons oil in pan, add chopped garlic, stir-fry until fragrant. Add shrimp, stir-fry until the color changed. Remove the shrimp.
5. Heat 2 tablespoons oil; add red onion and salt stir-fry until it turns translucent. Add shrimp and mix well, Season with ground pepper and parsley flakes. Before it gets ready, add butter and stir-fry until the butter melts, mix well. Remove; pour over the spaghetti and mix well to serve.

30-minute Chicken Noodle Soup

It starts getting rainy and chilly in this early autumn. As I returned home from GYM in this gloomy and damp morning, an idea with a hot soup for lunch has crossed my mind. Hope it will warm my body and my heart.

This soup is made with No Yolks Noodles which claimed to have no cholesterol. It comes with different shapes and sizes.  It can be cooked with other ingredients without pre-cooking.  The leftover is also easy to re-heat that noodle won’t stick together.  I use it quite often to make this quick and easy dish.

Ingredients for Chicken Noodle Soup (for 4 servings):

1.    1 boneless/skinless chicken breast (250 g)

2.    2 carrots

3.    4 stalks celery

4.    1/3 head cabbage

5.    170 g No Yolks Noodles (extra broad dumplings)

6.    1 can (14 oz.) low sodium chicken broth

7.    salt

8.    ground pepper

9.    2 teaspoons dried Mediterranean Oregano Leaves

10.  2 teaspoons dried Parsley Flakes

Directions:

1. Cut chicken breast into chunky cubes.  Heat 2 tablespoons oil in a deep pot, add chicken cubes, season with salt and pepper, stir-fry until chicken turns white.  Add one can chicken broth and four cans water.

2. Peel carrots and cut them into chunky pieces. Add carrots to the pot.

3. Cut celery horizontally into 1 cm wide sections and add them to the pot.

4. When water in the pot is boiling, add Noodles.

5. Cut cabbage into pieces (2 cm square).  Add cabbage to the pot.

6. Season with salt, ground pepper, Oregano Leaves and Parsley Flakes.  Cook until noodle and cabbage are tender, remove and serve.

Tip: Some water may be added if it needs to be re-heated.