I must admit I’ve been feeling a bit down lately. I can’t really explain why. It might be work overload or wanderlust, but I know that eventually, it shall pass. Meanwhile, not so surprisingly, I search for comfort in food. This doesn’t mean fast food and carbs. On the contrary, I’m craving healthy and delicious dishes that I learned to make myself.

This low-calorie noodle soup is all you need after a long day or during a weekend at home (I hear rain is coming back this weekend and I like it ūüėČ ).

Low-Calorie Noodle Soup Recipe

low-calorie noodle soup | breadonbutter

What you’ll need (for 2 persons)

  • 300 to 400 g of noodles (of your choice)
  • 200 g of mushrooms of your choice
  • 300 g of chicken
  • 1 lemon, sliced
  • 1.5 cups of fresh ginger, coarsely chopped
  • A bunch of fresh coriander washed and separated
  • 2 Tbsp Soy sauce
  • 1 tsp Fish sauce
  • 1 Tbsp sriracha sauce
  • 1 Tbsp Sesame oil
  • 4 Spring onions, sliced

How to make it

  1. Wash and clean the chicken and add it to a pot of water, lemon slices, and ginger. Bring to the boil then let it simmer until the chicken is cooked and tender.
  2. Make the noodles (as indicated on the pack).
  3. When the chicken is done, heat the sesame oil and the fish sauce in a small pot (on low heat), then add 1 cup of the chicken stock (i.e. water from the pot in which you boiled the chicken), soy sauce and sriracha. Mix until they’re all combined, then place the sauce in a serving bowl.
  4. Now for serving it, the idea is for you and your guests to construct your own soup. Serve the noodles and the mushrooms in the main bowl, and the chicken, coriander, spring onions and sauce in separate little bowls as toppings.

That way, you can have your ideal noodle soup made of only healthy and lightly cooked ingredients. Isn’t this awesome? I think I’m not feeling down anymore! ūüėÄ

low-calorie noodle soup | breadonbutter low-calorie noodle soup | breadonbutter

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Countless are the weeknights when you crave something good to eat that doesn’t require a lot of work. Because we are Asian-food obsessed, we find ourselves thinking about¬†this dish whenever we are¬†tired after a long day but still want to make a healthy dinner at home. We make it so often that a good quality wok became a necessity, which is why we got a jumbo-sized one that makes our cooking worry-free when it comes to stir-frying and¬†cleaning afterwards. ¬†We also make this dish when we’re having a few friends over and want to cook something easy and tasteful while enjoying their company at the same time.

For this Asian Stir-fry recipe, you’ll just need a cutting board, a good knife and a wok.

Ingredients you’ll need (for 4 persons):

Asian Stir-Fry | breadonbutter

  • 4 medium-sized carrots
  • 250 g baby peas in their shells
  • 250 g bok choy
  • 2 Tbsp fresh ginger
  • 250 g¬†baby corn
  • 10 medium-sized mushrooms (optional)
  • 1 red onion or 3 spring onions (optional)
  • 6 garlic gloves
  • 4 Cabbage leaves (optional)
  • 400 g beef, sliced (optional)
  • 2 Tbsp Fish sauce
  • 2 Tbsp sesame oil
  • 4 Tbsp low-sodium soy sauce
  • 1 Tbsp Mirin

How to make it:

Asian Stir-Fry | breadonbutter

  1. Slice the carrots, ginger, mushrooms, onions, garlic and cabbage thinly.
  2. In the wok, toss the ginger, onions, carrots and garlic with the sesame oil and fish sauce. Stir fry until slightly tender.
  3. Add the the beef and cook for 2-3 minutes.
  4. Add the baby peas, corn, cabbage leaves and mirin. Stir fry until all vegetables are tender.
  5. Add the bok choy and soy sauce and toss until the bok choy are tender.

Asian Stir-Fry | breadonbutterAsian Stir-Fry | breadonbutter

Serve hot with soy sauce on the side for those who love themselves some extra sauce.

Note: You can also find Gluten-free soy sauce at any supermarket, making this dish also suitable for gluten-allergic people. 

Asian Stir-Fry | breadonbutter

Are you a fan of stir-fries? 

P.S.: Click here for an easy and delicious Bok Choy hot salad.

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I can’t complain about our national food. The mezza and everyday dishes are nothing but healthy (unless you over-use oil or fatty ingredients) and full of flavor. But my weakness for spices and that mix of different ingredients that varies from one culture to another,¬†gets the better of me every time I have to choose where to go out for a meal. I’m afraid to say that I prefer a great ethnic meal over our traditional food contrary to Jean’s opinion, but we’re working towards a compromise ūüėČ

What I mean by the word “ethnic” is precisely what I mentioned above. For some (like myself), ethnic is food from other cultures, in which ingredients we know are used differently and ingredients we don’t know are there for us to discover. For others, the meaning of ethnic is different as it is only meant for specific cultures or countries around the world.

So when we don’t feel like cooking at home, here are the top ethnic food places we visit in Beirut that give my palate what it needs to feel satisfied.

1) M√≥tto, Mar Mikha√ęl, Beirut. This charming bohemian-style little place is located in¬†one of Mar Mikhael’s streets. We went there several times for brunch (once for Sri Lankan and another time for Palestinian which was cooked by my good friend Hisham from Cook in 5 m2). I heard they also make exquisite¬†Ethiopian meals so that’s on my list!

ethnic food | breadonbutter

ethnic food | breadonbutter

2) Little China, Monot, Beirut. If you’re looking for a simple and authentic place to have a casual¬†dinner with friends, that’s your place to go. Food is delicious¬†and affordable.

ethnic food | breadonbutter

3) Onno, Bourj Hammoud or Badaro, Beirut. Onno is the place to go for the best Manti in town. Both Bourj Hammoud and Badaro restaurants are agreeable for a nice and cozy dinner.

ethnic food | breadonbutter
Photo by Fadsfood

4) Ja√Į, Cl√©menceau, Beirut. Tha√Į food places are rare in Beirut. Ja√Į satisfies your Asian food cravings provided you reserve in advance as the place is tiny. They deliver but I’d advise you to go and have your meal¬†there for a fresher experience.

ethnic food | breadonbutter
Photo by Fadsfood

I have yet to try one of the Indian restaurants here in Beirut and let you know which one is my favorite. Any suggestion would be greatly¬†appreciated ūüôā

What are your favorite ethnic food restaurants in Beirut? I’d love to know!

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In my February bucket list, the second item I mentioned was “cooking a ramen”. Now that I’ve done it, I don’t see why it was a dish that used to impress me. I’d always considered it as hard and impossible to make, but it turned out to be an easy, healthy, fun and fulfilling meal.

To make the dish, I spent time researching various recipes and decided to combine a bit of each. The key is in the broth. The noodles, mushrooms and other toppings are up to you to choose.

Here’s the Ramen recipe we made on Monday night to inspire you ūüôā

What you’ll need (for 5 persons)

ramen | breadonbutter

  • 1 small Onion, chopped
  • 3 cloves of Garlic, sliced
  • 1 tbsp of Ginger, grated
  • 2 tbsp Sesame oil
  • 2 tbsp Sriracha Sauce
  • 2 cups of Water
  • 3 cups of Vegetable Broth
  • 3 Spring onions, chopped
  • Soy sauce
  • Mirin (or rice vinegar)
  • Noodles of your choice
  • 2 cups Portobello mushrooms, sliced
  • Bok Choy
  • 5 Eggs (1 egg per bowl)
  • Salt, to taste

How to make it

  1. In a large saucepan, heat the sesame oil. Add the onion, garlic, ginger and Sriracha sauce and cook until combined
  2. Add 2 cups of water and let it simmer for 3 minutes. Transfer everything to a blender and mix until combined. Put the mix back in the saucepan
  3. Add the vegetable broth and let it simmer for 10 minutes
  4. Add the mushroom water, season with salt, soy sauce and mirin and let it simmer for 4 minutes
  5. Add the noodles and cook until tender
  6. Add the mushrooms and let simmer for 2 to 3 minutes
  7. Meanwhile, half-boil the eggs and remove the shells
  8. Top the ramen with bok choy and spring onions
  9. Move the mix to a bowl and top with the half-boiled egg, sliced and runny

ramen | breadonbutter


And enjoy!

Note: You can season with additional soy sauce if needed.

ramen | breadonbutter

Are you a fan of ramen? Any tips?

Today I present you with the second recipe of the Lurpak Cook’s Range collaboration series. The product used here is the Cooking Liquid. This product is the ideal balance of Lurpak Butter and Vegetable Oil. The butter’s role is to give the dish you’re cooking a delicious taste and golden finish, while the vegetable oil prevents it from burning. This product is great for pan frying meat, fish and vegetables and also works wonders for roasting, greasing tins and even baking! Shake it well before use and store it in the fridge.

Lurpak cook's range cooking liquid

One of the recipes we made using the Cooking Liquid was a delicious Brown Vegetable rice with shrimp skewers. There you go. Enjoy! ūüôā

Brown vegetable rice with shrimp skewers: Preparation: 15 minutes ‚Äď Cooking time: 45 minutes


Ingredients: (for 2 persons)

For the brown vegetable rice:

  • ¬†Brown rice
  • 20 Whole green peas
  • 2 large carrots
  • 5 fresh Ginger clove
  • 2 fresh Red Chilis
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons cooking liquid
  • 1 teaspoon olive oil

For the shrimps:

  • ¬†9 king prawns, headless but with tail
  • 1 tablespoon of¬†cooking liquid
  • 1 teaspoons Ginger powder
  • 1 teaspoon Chili powder
  • Salt and pepper
  • Dash of olive oil


  • ¬†Make the brown rice (for 1 cup of rice, 2 cups of water): Wash the rice. Boil the water with 1-teaspoon olive oil. When the water has boiled, add the rice, cover and simmer for 25 minutes. Turn off the fire and keep it covered for 5 minutes.
  • Marinate the shrimps in olive oil, ginger powder, chili powder, salt and pepper
  • In a pan, heat the cooking liquid and add the ginger and carrots. Cook for 2 minutes.
  • Add the chili and peas and stir for 1 minute.
  • Add the oyster sauce and stir for 2 minutes
  • Add the rice and stir for 1 minute
  • Add the soy sauce and stir until all vegetables are tender
  • In another pan, heat the cooking liquid and cook the shrimps 2 minutes on each side


Bon appétit!

Brought to you by:

breadonbutter x lurpak cooks range

Every culture in this world has a certain profile when it comes to food. As I’m sure I’ve said before, I think that to get to know a culture, all you have to do is taste the food and you’ll instantly know its values and environment.

What I like the most about Thai food (and thus the culture of the Thai people) is its texture, color, variety of tastes and flavors and attention to details. It’s the light cooking dishes with strong aromas and a spicy edge. It’s about juggling with many ingredients but creating something harmonious. That’s what I like about Thai food and that’s what I like about this Thai dish I made, that reflects exactly what I said above.

Here’s what you’ll need for this improvised Thai Chili Beef (for 3 persons):

– 300 g of beef, sliced

– 2 medium red and spicy chilis, sliced

– Fresh coriander

– 1 tablespoon sesame oil

– 2 tablespoons oyster sauce

– 3 tablespoons soy sauce

– 50 g wild mushroom mix

– 1 medium onion, sliced thinly

– 1/4 cup of fresh ginger, diced

– A dash of lime juice (optional)




How to make it:

1) Heat a small casserole of water, turn off the fire and place the mushrooms inside for 15 minutes


2) In a wok, heat the sesame oil, then throw in the diced ginger and sliced onions. Cook until tender



3) Add the beef and mix often until cooked from the outside

4) Add the oyster sauce and mix

5) Add the soy sauce and mix

6) Add the red chili and coriander and mix

You can add a dash of lime juice if you want to spruce it up (optional).


Serve with or without rice.

Thai Chili Beef | Breadonbutter




Enjoy! ūüėČ

We often get home tired and hungry¬†during week¬†nights. The only things we bring ourselves to cook, or sometimes even order from our favorite places, are really fast things that could easily be grilled or eaten all at once. We often forget our vegetables, which are essential to our health. Today, I bring you another side salad that is so simple, fast to make, and full of flavors. That way, you’ll be able to have a well-balanced meal ūüôā

What you’ll need (for 2 persons):


– 3 to 4 medium-sized cucumbers, sliced thinly

– 1 teaspoon of salt

– 2 tablespoons of baked sesame seeds

– 2 tablespoons rice vinegar

– 2 teaspoons wasabi paste

– 1 teaspoon soy sauce

How to make it:

1) In a bowl, place the sliced cucumbers with salt and mix


2) Sprinkle with sesame seeds and mix


3) Prepare the dressing: Mix the rice vinegar, soy sauce and wasabi paste


Mix and enjoy the Asian freshness!

I still can’t put a finger on what it is about Asian food that drives me nuts. It might be the soy sauce, the sesame (oil or seeds), or even the mix between sweet and sour. Then again, it might just be the rice. When I found this “light” sesame chicken recipe on Pinterest, I just had to try it. And it was as tasty as I had imagined.

What you’ll need: (For 4 persons)

– Rice (brown or white, 1 cup is fine)

– 600 grams of boneless Chicken (chicken breasts)

– 4 tablespoons of Honey
– 1/4 cup of Soy Sauce
– 2 cloves of Garlic (minced)
– A small piece of Ginger (minced)
– 3 tablespoons of Sesame Seeds
– 3 Egg Whites
– 1/3 cup of Cornstarch
– Salt, Pepper, Cooking oil

How to make it:

1) Cook the rice – boil one cup of basmati rice in 2 cups of water until the water is absorbed by the rice.

2) In a big bowl, whisk the egg whites and cornstarch until they are well combined

3) In a small bowl, whisk the honey, soy, minced garlic and minced ginger, and sesame seeds, until they are well combined

4) After washing the chicken well (click here to learn how to clean chicken), dice the chicken breasts and season them with salt and pepper

5) Heat 1.5 tablespoons of cooking oil in a big pan or wok

6) In batches, coat the chicken pieces in the egg whites and cornstarch mix and then cook for 2 to 3 minutes on each side. Repeat until all the chicken is cooked, then place all of the chicken in a platter

7) In the same pan, put the sauce and let it simmer for 5 minutes

8) Add the cooked chicken to the pan with the sauce and mix until everything is combined. Turn off the heat and serve over the rice

You can also add spring onions on top!

And voila!