Kimchi noodles is a lifesaver (okay dinner saver). It’s so simple, filling, healthy and DELICIOUS. I am not a fan of hot and spicy food, but kimchi is an exception. Even if it can be smelly, the complex flavours of the fermented cabbage trump it all (no pun intended).
I don’t normally drink sugary stuff but I had to use this ginger ale in some form, so as not to waste it. Since I bought clams earlier that day and a lot of ginger, and the Filipino penchant of using sugary drinks as sauces/marinade (Sprite Prawns, anyone?) I used it as a base of the sauce for my seafood pasta.
Hello, hungry ones! Hope you’re good! This next pasta dish, which I humbly call Pasta a la Pobre, is dedicated to your trusty pantry.