To make the best vegetable chips you possibly can you need a tool called a mandolin. You can buy them at kitchen shops and don’t worry they are quite inexpensive. If you don’t have a mandolin you can still make the chips, just slice the vegetables as thin as you possibly can.
If you don’t want to deep-fry in the summer, you can bake the chips. Baking them will not only will lesson the calories but it is also a lot easier. All you have to do is follow step one in this recipe, pre-heat your oven to 375ºF and toss 2 tbsp of olive oil on the chips to lightly glaze them. Season them with salt and pepper and arrange onto a cookie sheets and bake for 15 minutes. (Be sure to turn them once).
When frying them, this goes for all vegetables, cook them on a lower heat than you would for, say, French fries. This is best because it lets them cook all the way through. To prevent staining the other vegetables, slice the beets last.
 
Stored in a dry place in a sealed container it will keep for up to 2 days.
 
Ingredients
 
·        1 large parsnip
·        2 thick carrots
·        1 large sweet potato
·        1 large beet
·        2 cups, approximately, vegetable oil for frying
·        Salt, to taste
·        1 cup Creamy Green Salsa (recipe follows)
 
1.     Clean all vegetables and remove skins. Using a mandolin or very sharp knife, slice parsnips, carrots, sweet potato and beet, very thinly.
2.     Working in batches, pour some of the oil into a small wok and heat over medium-high heat. Add in some of the vegetables and fry until they turn a golden colour around the edges, which shouldn’t take longer than 6 minutes. If the chips are bubbling too much in the oil, reduce heat.
3.     Place on paper towels and dab to remove excess oil. Repeat for the rest of the vegetables. Sprinkle on salt and arrange onto plate around bowl of Creamy Green Salsa.
 
Serves 4-6

Udon noodles can be found at Asian food markets and in most large super markets.
 
Ingredients
 
·        1 cup boiling water
·        1 cup dried shiitake mushrooms
·        6 ounces udon noodles
·        2 egg whites
·        1 egg
·        2 tsp canola oil
·        2 tbsp toasted sesame oil
·        3 cloves garlic, mined
·        2 tsp finely chopped fresh ginger
·        ½ tsp red chili, seeds and membranes removed, finely chopped (optional)
·        1 red bell pepper, sliced into thin strips
·        2 cups sugar snap peas, tips removed and halved
·        ¼ cup light teriyaki sauce
 
1.     Place mushrooms into a small bowl and pour boiling water over top; and set aside for 20 minutes, covered. Once mushrooms have properly soaked, set aside ½ cup of the water and drain mushrooms thoroughly using a colander or sieve. Make sure to squeeze out any excess liquid.
2.     In a separate small bowl whisk together egg whites and whole egg. Pour 1 tbsp of the canola and 1 tbsp of the sesame oil into a large non-stick skillet over medium heat. Once oil has heated pour egg mixture into the pan making sure that the egg covers the whole bottom. Without stirring, cook the omelette for 2 to 3 minutes. Once cooked, carefully transfer omelette onto a cutting board and slice into 2 inch strips. Cover and set aside.
3.     Using the same skillet, heat the remaining oil over medium-high heat. Once oil has heated add mushrooms, minced garlic and red chili pepper, if using; cook for 1 minute, stirring consistently. Pour in red pepper strips and peas and cook for another 2 minutes or so.
4.     Once red peppers become crisp pour in the reserved water (from the mushrooms) and teriyaki sauce. Turn heat up and allow mixture to come to a boil. Once boiling, remove lid and allow to simmer for 3 minutes. Turn heat down to keep mixture from burning while making noodles.
5.     Meanwhile, following the package directions cook udon noodles in boiling water until tender. Once done transfer into a colander and drain properly. Divide noodles into serving dishes and top with egg strips and vegetable stir-fry. Serve immediately.
 
Serves 4

A great way to get this meal done faster is by putting the pasta in water to boil before you start the sauce, this way by the time you have finished the sauce, the noodles will be done too. If you like your food really spicy, add a whole hot red pepper, instead of only â…”.
 
Stored in the fridge in a sealed container, it will keep for up to 1 day.

 
Ingredients
 
·        1 head garlic
·        1 sweet red bell pepper
·        ⅔ of a hot red pepper
·        ¼ cup olive oil
·        Salt, to taste
·        7 oz long pasta noodles
·        Freshly ground pepper, to taste
 
1.     Fill a large pot with water and bring to a boil over medium heat. Meanwhile, peel the skin off of the garlic and separate cloves. Using a small sharp knife, cut the garlic cloves into thin slices. Set aside.
2.     Halve both the red bell pepper and the hot pepper. Remove seeds and membranes and cut into dice. Place a skillet over medium high heat and pour in olive oil. Once oil has heated, place in diced peppers and stir. Cook until the peppers have softened, which shouldn’t take more than 5 minutes.
3.     Add in garlic and turn heat down to medium-low. Stir the garlic and peppers together until garlic caramelizes, which shouldn’t take longer than 12 minutes.
4.     Sprinkle in a couple large pinches of salt to the boiling water; add in noodles. Cook noodles until al dente, then pour into a colander to drain. Mix into skillet with garlic and peppers and season with freshly ground pepper. Allow mixture to sit for a few minutes, covered. 
5.     Divide onto serving plates and serve.
 
Serves 2