Hey Reader,
It’s Sharon from StreetSmart Kitchen.
As a single parent, I've learned that some seasons require a different kind of focus. This summer, that meant pouring my energy into making memories with my young son and dedicating my time to a special project that is close to my heart (more on this later). I made the conscious choice to pause my regular posting schedule to be fully present for that.
I'm now thrilled to be back with fresh recipes and inspiration for you. Here's one that’s perfect for the back-to-school rush: my incredibly fast 15-Minute Chili Garlic Noodles.
This dish is my go-to for when I need a serious flavor fix but have zero time to spare. It’s vegan, gluten-free, and it comes together faster than you can decide on takeout.
About this recipe...It's a weeknight hero.
- Speed: 15 minutes is all you need.
- Flavor: It’s packed with savory, spicy, and tangy notes from a simple sauce built on my homemade chili oil (though a good store-bought chili garlic oil works in a pinch!).
- Versatility: It’s a perfect base recipe that you can customize to your heart’s content.
A StreetSmart Tip for the Omnivores!
While this noodle dish is fantastic as a meat-free meal, I'm an omnivore at heart and almost always add a boost of protein to make it ultra-satisfying.
My secret? Using a portion of precooked sous vide protein from my freezer! Any leftover protein from your fridge or sunny side-ups will do. It’s the ultimate shortcut for a balanced, high-protein meal without any extra fuss.
Simply add your pre-cooked protein when you toss the noodles and veggies with the sauce to heat it through. It’s that easy!
Ready to whip up these easy noodles? I’ve saved all the details—the full ingredient list, step-by-step instructions, and more tips—for you on the blog.
About that special project...
A bit of context: my son was diagnosed with chronic kidney disease at one year old. I was told that his future depends on one thing - his diet. Since then, I have been working hard on a renal diet for children.
In the midst of the summer chaos, something truly wonderful happened. I was invited by the Hong Kong Children's Hospital and the Children's Kidney Fund to host a massive renal cooking demo at the end of August.
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I shared my personal experience crafting a renal diet for my son, focused on helping other families with children who have chronic kidney disease learn to cook delicious, kidney-friendly meals at home. It’s an honor to work closely with my son's dietitian and nephrologist, and take the lessons from my kitchen and use them to help others. |
It’s a powerful reminder of why I started my blog in the first place.
I'm so happy to be reconnecting with you. Here's to getting back into a routine and sharing more simple, healthy recipes with you.
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Cheers,
P.S. What recipes would you like to see more of this fall? Hit reply and let me know! I’d love to hear from you. Don't forget to get the recipe: 15-Minute Chili Garlic Noodles​
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