Does anyone remember about the CAE exam I took a few weeks ago?
Well, I PASSED!!!
Yay you cannot imagine how happy I am now, it’s so exciting!! I’d like to thank you all for wishing me luck AND writing your blogs, because that helped me so much with the reading test, which was the (second) one I did better. Thank you, guys!!!
Now, let’s move onto the food. This is going to be a short post, because I have lots of homework and stuff to do… but it’s quite a delicious dish. And quick. Oh, gosh, it’s soooo quick and easy to make that you can have your food ready to eat in 10 minutes. Faster than take-out and much healthier and tastier, of course.
I promised you that there would be lots of make-ahead, freezer-friendly meals coming. Well, I spent the whole weekend in the kitchen, stocking both my freezer and frisge with enough meals to last me trough the week. Trust me, this is going to be a hectic one for me!
I can’t complain though, because my weekend included quiche, cheesecake (!!!), waffles, a bbq party and toasts, loads of toasts… And some of those recipes will be posted here soon… And believe me, you’ll want to know about that cheesecake 😉
Well, this one is a recipe that you actually can make ahead (which is what I did) and keep on the fridge for a couple of days before you eat it. It will taste awesome anyway. Although these noodles are so easy to prepare that even if you don’t have a lot of time for meal prepping, you’ll manage to get them cooked on almost no time.
Just 10 minutes.
And that taking into account that I’m terrible at veggie chopping.
And this is so flavorful that it totally made me change my mind about tofu, which I used to hate but now I think it’s quite tasty. Anyway, if you don’t like tofu you can use chicken breast strips (which go perfect here too) or even pork tenderloin… But do give it a try, you’ll love it.