Leftover rice is transformed into a hearty and surprising one-bowl breakfast when it’s combined with garlic, onions, and crumbled breakfast sausage then topped with a fried egg. Stirring in a sauce of soy sauce, rice vinegar, sesame oil and sriracha lends the dish a nutty, spicy edge and a flurry of bright crunchy scallions finishes it off.
Soba noodles, a Japanese staple made from buckwheat flour, have a tender texture and earthy flavor that marries well with ginger and wild mushrooms. And because they cook more quickly than most dry pastas, you can have this meal on the table in minutes. Toss the mixture with a sauce made from creamy peanut butter, soy sauce, and a few other pantry staples, and you’re done.
This sweet and crispy nibble is totally addictive—and happily, also quite healthy. Just make sure you use unsweetened coconut flakes here; the sugary version is candy sweet and will throw off the snack’s nicely balanced flavors.
Who needs peanuts? Low in calories and high in protein, chickpeas turn into a craveable, savory snack when they’re seasoned with soy sauce and roasted until dark and crispy. Pass some around over drinks or make a double batch and serve as a side dish.