Asian Noodles and Mushroom Pasta: What a CorePower Yoga Instructor Eats in a Day

As a fitness trainer who’s worked with CorePower Yoga and teaches private classes, Meng Wang knows a thing or two about the importance of what we put in our bodies. But on a more personal level, seeing family members struggle with their health—from diabetes to high blood pressure—spurred her interest in good nutrition even more. 

“I truly believe in the 80/20 rule, and that what we put in our bodies directly affects everything from mental health, weight, and chronic illnesses,” says Wang. 

To keep up good eating habits and to inspire healthy eating in those around her, Wang does a lot of her own cooking. She also sources her own vegetables, growing them right at home. 

“I strive every day to find delicious and wholesome recipes to incorporate into our lives, and one of my favorite things is to cook and share that food with those closest to me. I find the process of getting ingredients, preparing and cooking food, to be therapeutic in itself,” says Wang. “Last year, I began to grow my own vegetables, and I aim to one day be able to rely more on just what’s in my garden!”

To see how she fuels her active lifestyle, take a look below at a day in the life of Wang’s diet. 


Egg Skillet

“I chose this meal because it’s a simple one-pan dish—just throw everything on a skillet, season, and it’s done. It’s a great way to incorporate veggies and clear out your fridge because you can put pretty much anything into it,” says Wang. “Depending on what I have at hand and my mood that day, I’ll change up the theme, like doing salsa and beans for Mexican, or kimchi and bok choy for Korean. I’m not a morning person at all, so making this kind of makes me feel like I’m eating brunch!”


Asian Noodle Salad Bowl

“This meal is my favorite for warmer days, when you want to get your greens in but also need all of the carbs. It’s a cold, refreshing and energizing rice noodle bowl topped with raw veggies all mixed in a garlicky dressing,” says Wang. “Being raised between Hong Kong and the States and having travelled all over the world, I love to come up with my own iterations of the different kinds of foods I grew up with, fusing the traditional with Western styles.”


Triple Mushroom Pasta

“This is one of my favorite easy dinners to make: just cook the pasta, sauté the mushrooms, and mix everything together,” says Wang. “It’s another dish where I’ve found fusing different cultures together has worked well; this is shiitake, portobello, and mini oyster mushrooms with grilled bok choy. It’s easy to pair with any sides or salads and can be made in a big batch to save for later.”

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Consult with your doctor before beginning a new diet. Washingtonian does not endorse any diet without the supervision of a medical professional. 

Associate Editor

Caroline Cunningham joined Washingtonian in 2014 after moving to the DC area from Cincinnati, where she interned and freelanced for Cincinnati Magazine and worked in content marketing. She currently resides in College Park.