Dinner two nights ago:
Braised/simmered noodles. I made this myself following the recipe of Tigerfish of Teczcape – An Escape to Food, my favorite place for easy to cook Chinese and Indian food.
My husband and I loved the braised noodles. The sauce is very tasty but I love to squeeze in lime juice for the added tang. I also sprinkled ground white pepper for the spice factor and we love the crunchiness of the carrots and cabbage. I was tempted to eat this with hot buns (my husband’s version of pandesal) but am glad I successfully kept myself from doing so. Sobrang carbs na hihihi.