My kitchen has been feeling some serious neglect as of late. One of my favorite stomping grounds within my house and it has been pretty much untouched since the birth of my daughter a month ago.

I had the greatest of intentions to spend a day in the kitchen in the weeks leading up to my due date, preparing freezer meals and stocking up the deep freeze. I wound up procrastinating and put off the idea. Suffice to say I never got around to it.

Our wallet has definitely taken a hit as we have eaten out on a regular basis in the past few weeks. However I am hoping that now that we are settling into our new groove that I will be able to keep on top of our weekly meal plans.

Yesterday I made a recipe that I saw featured on In the Kitchen with Stefano when Everly was a week old. I had my heart set on making this recipe for the past few weeks, and I was over the moon with delight that I was able to serve it to the clan last night. It is safe to say our tummy’s were satisfied by what I would safely call the best stir fry. Ever.

spicy singapore noodles

Chicken & Shrimp Spicy Singapore Noodles
(recipe adapted from In the Kitchen with Stefano Faita)


  • 2 Boneless Skinless Chicken Breasts (chopped into bite size pieces)
  • 1 cup baby shrimp (shell and tail removed and deveined)
  • 2 tbsp minced garlic
  • 1/2 sweet onion, diced
  • 1 red sweet bell pepper, diced
  • 1 cup frozen broccoli florets
  • 8 baby carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • Handful of bean sprouts (optional)
  • 3 tbsp EVOO
  • 1 tbsp turmeric
  • 1 tsp curry powder
  • Salt (to taste)
  • Ground ginger (to taste – approx. 1/4 tsp)
  • 1/2 package of whole grain spaghettini


  • 2 tsp sugar
  • 2 tbsp rice wine vinegar
  • 2 tbsp low sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sriracha sauce


  1. Bring pot of water to boil and cook spaghettini until al dente. Set aside.
  2. While you are preparing the spaghetti, heat EVOO in a skillet. Cook chicken breast with garlic, ground ginger and salt. Approx. 5 minutes.
  3. Once the chicken is cooked through, add vegetables to the pan, as well as curry powder and turmeric. Stir fry until the vegetables have reached your desired tenderness. Approx. 2-5 minutes.
  4. Stir in cooked spaghettini and sauce to the skillet. Coat evenly.
  5. Add shrimp to the skillet, and continue cooking for 2 minutes or until shrimp is warmed through.
  6. Serve and enjoy!

After enjoying this meal yesterday – I am not sure that any of the other meals on the meal plan this week can top this one! We’ll see. Also on the meal plan this week is Shrimp Scampi and 15-Minute One-Pot Lasagna. As you can tell I am all about the quick and easy meals, but only so long as they can tantalize my taste buds with an overabundance of delicious flavours!

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