PAD THAI

"Stir-fried noodles and vegetables with a spicy, slightly sweet flavour.

SERVES 4

PREP10 minutes

COOK 15 minutes

Ingredients

250g dried rice noodles

2 tsp rapeseed oil

6 spring onions, chopped at angle in 1cm pieces

3 cloves garlic, crushed

3cm fresh ginger, grated

1 Thai chilli, finely sliced

1 red pepper, finely chopped

1 courgette, cut into sticks

100g frozen broad beans

100g baby pak choi, leaves separated

200g beansprouts

75g canned pineapple, drained, chopped small

1 tbsp reduced-salt, gluten-free soy sauce

juice 1 lime

15g chopped coriander

50g unsalted peanuts, roughly chopped and toasted

1 lime cut into wedges 

Method

Cook the noodles according to the packet instructions, around 3-5 minutes. Plunge them into cold water, drain and reserve.

Heat the oil in a large pan or wok. Add the spring onions and stir-fry for 3 minutes. Add the garlic, ginger and chilli and stir-fry for another 2 minutes.

Add the red pepper and courgette, stir-fry for another minute add the broad beans and pak choy. Stir-fry for 1 minute.

Add the noodles, stir-fry for 2 minutes and add the beansprouts, pineapple, soy sauce and lime juice. Stir-fry for a further 2 minutes and add the coriander.

Put into a bowl, top with the peanuts and lime wedges.

Chef's tips

For a side dish, cut half a cucumber into ribbons with a vegetable peeler and add fresh coriander leaves and a squeeze of lime.To add more protein to this dish, use soya beans in place of broad beans or add some tofu".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Pad-Thai/

Vegan dim sum buns

With a mushroom filling

“Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these! ”

Serves 8

Cooks In 45 minutes

Difficulty Not too tricky

Vegetables, Dinner Party, Lighter New Year, Party food

Nutrition per serving

Calories 304 15%

Fat 8.3g 12%

Saturates 3.9g 20%

Protein 7.9g 18%

Carbs 52.4g 20%

Sugars 4.8g 5%

Salt 1.3g 22%

Fibre 3.1g

Of an adult's reference intake

Ingredients

hoisin sauce, to serve

2 cloves of garlic, peeled

1 thumb-sized piece of fresh ginger, peeled

½ bunch of fresh coriander

groundnut oil

450 g mixed mushrooms , such as shitake and chestnut

2 tablespoons rice wine vinegar

2 tablespoons sweet chilli sauce

2 tablespoons low-salt soy sauce

4 spring onions

1 fresh red chilli

1 tablespoon sesame oil

1 x 400 g tin of light coconut milk

500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting

sea salt

2 tablespoons sesame seeds

Method

To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.

Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.

Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.

Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.

Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.



Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.

Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-dim-sum-buns/#qdYkMABLQosD5iiX.99

NOODLES PARA RESSACA

"Vegetais crocantes, massa de ovo e um ovo estrelado

Esta receita super saborosa e rápida de massa de ovo é perfeita para quando se sente em baixo.

Porções 4

Tempo de preparo 20 minutes

Nível de dificuldade Muito fácil

Vegetais, Vegetariana, Sem laticínios, Asiática

Valores nutricionais por porção

Calorias 537 27%

Gordura Total 25.1g 36%

Gordura Saturada 5.2g 26%

Proteína 25.1g 56%

Carboidrato 48.3g 19%

Açúcar 7g 8%

Valores de referência para um adulto.

Ingredientes

1 pedaço (5 cm) de gengibre

1 dente de alho

2 colheres (sopa) de molho de soja (shoyu) com baixo teor de sódio

3 colheres (sopa) de vinagre de vinho branco

3 colheres (sopa) de óleo de sésamo

1 couve chinesa

500g de bróculos frescos ou congelados

250g de massa de ovos média

200g de ervilhas-torta

4 ovos grandes

azeite

molho de piri-piri, para servir

Modo de Preparo

Esta refeição super-rápida e saborosa é perfeita para quando você estiver se sentindo meio devagar ou com um pouco de ressaca, já que ela é cheia de coisas boas. Temperar os noodles com um molho é genial, e um ovo frito com gema mole por cima é um bônus. Regue com muito molho de piri-piri para garantir que você irá acordar.

Descasque o gengibre e o alho e rale-os finamente em uma tigela grande. Adicione o molho de soja, o vinagre, o óleo de sésamo e uma pitada de sal e pimenta, então mexa bem para preparar o molho. Apare e rasgue o repolho e coloque-o em uma panela grande com água fervente salgada, junto com os bróculos (corte primeiro em buquets, se utilizar os frescos) e com os noodles para cozinhar por cerca de 3 minutos; adicione a ervilha-torta no último minuto. Escorra bem e misture com o molho na tigela.

Enquanto isso, frite os ovos em uma frigideira grande antiaderente com um fio de azeite sobre fogo médio até ficar no ponto de sua preferência (eu gosto do meu com a gema mole). Divida os noodles entre tigelas individuais, acomode um ovo por cima de cada porção e sirva regado com o molho de piri-piri, para aquele toque tão importante.

Usar noodles integrais neste prato, como você vê na foto, fica realmente bacana – eles são mais caros, mas possuem uma textura e um sabor ótimos. Apenas lembre-se de seguir as instruções da embalagem, pois eles podem precisar de mais tempo de cozimento. Sinta-se livre para adicionar vegetais frescos ou sobras na receita."

Fonte e imagem: http://www.jamieoliver.com/pt/recipes/vegetables-recipes/hungover-noodles/#DKMg6brrxxWkdRy5.99

THAI NOODLE SOUP

"Serves 4

Ready In: 45 minutes

INGREDIENTS:

1 medium yellow onion, peeled and thinly sliced

1 medium carrot, peeled and julienned

6 ounces shiitake mushrooms, stems removed 

6 cloves garlic, peeled and minced

1 tablespoon minced ginger

2 cups sliced bok choy

4 cups Vegetable Stock or low-sodium vegetable stock

2 tablespoons low-sodium soy sauce

Zest and juice of 1 lime 1 serrano chile, stemmed and sliced into thin rounds (for less heat, remove the seeds)

6 ounces brown rice noodles, cooked according to package directions, drained, and kept warm 

1 cup mung bean sprouts

½ cup chopped cilantro

Once the ingredients are prepped for this soup, the dish comes together quickly.

Sautéing the vegetables first shortens the stewing time, so there’s no need to spend long hours over a soup pot. This is a great onepot meal that makes serving dinner a snap.

 Instructions:

1. Place the onion, carrot, and mushrooms in a medium pot and sauté for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.

2. Add the garlic, ginger, bok choy, vegetable stock, soy sauce, lime zest and juice, and serrano chile. Bring to a boil over high heat.

3. Reduce the heat to medium, and simmer for 10 minutes.

4. To serve, divide the noodles between four individual bowls. Pour the broth over the ingredients and garnish with the mung bean sprouts and cilantro."

Fonte e imagem: http://www.forksoverknives.com/recipes/thai-noodle-soup/

Dan Dan Mian Noodles

"Makes 2 Servings

Ready In: 15 minutes

INGREDIENTS:

8 ounces Chinese wheat noodles, udon noodles, or soba noodles

4 green onions, sliced

¼ cup pickled mustard greens or pickled cabbage

1 ½ teaspoons soy sauce

2 teaspoons rice vinegar

1 teaspoon chili paste

1 teaspoon toasted sesame seeds

This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and chili vinegar soy sauce, to the soft, succulent noodles.

Instructions:

1. Bring a medium pot of water to a boil. Add the noodles and cook them according to the directions, until they are slightly soft. Drain the water and set the noodles to the side.

2. Over medium-high heat, add the green onion and pickled greens to a wok. Cook for about 1 minute. Remove them from the wok. Add the soy sauce, vinegar, chili paste, and noodles to the wok, and cook them for about 30 seconds.

3. Plate each serving with half of the noodles, and garnish them with the cooked green onions, pickled greens, and sesame seeds.

Notes: Pickled green cheat: Pickled greens should be available at most Asian markets, but you can make a quick version by sautéing sliced cabbage or mustard greens in rice vinegar and a pinch of salt until the veggies are soft. You’ll need about ½ cup of fresh greens to start, and you should end with about ¼ cup once they cook.

Making it simple: Cook the noodles. Mix the soy sauce, rice vinegar, and chili paste in a small bowl, and pour over the noodles. Top each serving with uncooked green onions, pickled greens, and sesame seeds.

The gourmet touch: Use black rice vinegar and add 2 teaspoons of Szechuan peppercorns to the wok when you sauté the pickled greens and green onion. You can also add ½ cup chopped seitan to the recipe. Chop the seitan and marinate it in a mixture of chili paste and rice vinegar for at least 2 hours, then sauté it for about 1 minute. Serve on top of the noodles."

Fonte e imagem: http://www.forksoverknives.com/recipes/dan-dan-mian-noodles-recipe/

Thai Green Curry Rice

"This recipe is from Mary McDougall, who is co-author of, The Starch Solution.  The book, which includes more than 100 recipes from Mary, is based on Dr. John McDougall’s eating plan of fueling the body primarily on carbohydrates rather than protein and fats.

According to The Starch Solution, “This dish is made with mild Thai green curry paste sold in Asian markets, natural food stores, and some supermarkets. For a spicier variation, substitute red curry paste for the green, or serve hot sauce on the side. For an especially colorful dish, use Thai purple rice in place of the brown rice.”

From The Starch Solution
Serves 4
Note: Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.

Instructions: 

• 1⁄3 cup vegetable broth
• 1 onion, cut into 1⁄2-inch cubed
• 1 red bell pepper, cut into 1⁄2-inch cubed
• 1 yellow bell pepper, cut into 1⁄2-inch cubed
• 2 cloves garlic, crushed or minced
• 1 to 2 tablespoons Thai green curry paste
• 2 cups coarsely chopped napa cabbage
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup sugar snap peas
• 1 tablespoon regular or reduced-sodium soy sauce
• 4 cups cooked long-grain brown rice
• 1 tomato, cut into 1⁄2-inch cubed
• 1 tablespoon coarsely chopped fresh Thai or common (field) basil
• 1 tablespoon coarsely chopped fresh cilantro
• 1 cup almond milk or rice milk
• 1 teaspoon coconut extract

Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic.
Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish.
Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce.
Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.
Add the rice, tomato, basil, cilantro, almond milk, and coconut extract.
Stir well, then cook until heated through, 2 to 3 minutes.
Serve hot, on plates or in bowls, with chopsticks if you like.
Prep: 20 minutes | Cook: 12 minutes

Fonte e imagem: http://www.forksoverknives.com/thai-green-curry-rice/?utm_medium=email&utm_source=Newsletter110612

Massa com amendoins e sementes de sésamo

Ingredientes

• 2 chávenas de esparguete integral cozido.
• 1 colher de sopa de óleo de sésamo
• 3 colheres de sopa de manteiga de amendoim
• 1 colher de sopa de gengibre picado finamente
• piri-piri moído a gosto (aproximadamente 1 colher de café)
• 3 colheres de sopa de água quente
• 1 dente de alho picado
• 2 colheres de sopa de molho de soja
• 1 colher de sopa de vinagre de vinho tinto
• 1 colher de sopa de sementes de sésamo tostadas.

Instruções

1. Cozer o esparguete de acordo com as instruções da embalagem.
2. Combine todos os outros ingredientes e misture, até a manteiga de amendoim estar dissolvida.
3. Adicione o molho à massa cozida, misture bem.
4. Polvilhe com sementes de sésamo tostadas.
5. Decore com folhas de manjericão e amendoim.

Serve quatro pessoas.

Fonte: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=112

Asian Tuna Salad

Sang An

Serves 2| Hands-On Time: 10m | Total Time: 10m

Ingredients

• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon canola oil
• 1 teaspoon toasted sesame oil
• 1 head Bibb lettuce, torn
• 1/2 red bell pepper, thinly sliced
• 1/2 English cucumber, seeded and thinly sliced
• 1 6-ounce can water-packed tuna, drained
• 4 ounces snow peas, thinly sliced

Directions

1. In a large bowl, whisk together the soy sauce, vinegar, canola oil, and sesame oil. Add the lettuce, bell pepper, cucumber, tuna, and snow peas and toss to combine.

By Sara Quessenberry,  April 2011

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/asian-tuna-salad-00000000054284/

HOT AND SOUR NOODLES

"Ingredients:
• 425g medium egg noodles
• 1 tbsp vegetable oil
• 2 Bramley Apples; quartered, cored and sliced
• 1 red chili; chopped
• (290g) tray Chinese style stir fry vegetables
• 150g cooked large king prawns
• 1 tbsp soy sauce
• 1 tbsp sesame oil


Directions:
1) Soak the noodles according to packet instructions
2) Drain and set aside.
3) Heat the oil in a large frying pan or wok, add the Bramley apple slices and stir fry for 3mins or until browned.
4) Transfer to a plate.
5) Add the chili, stir fry vegetables and prawns to the pan and stir fry for 2 mins.
6) Return the apple slices and noodles to the pan, stir well.
7) Add the soy sauce and sesame oil and toss to mix. Serve in bowls."

Fonte e imagens:
http://www.marieclaire.co.uk/lifestyle/recipes/174516/hot-and-sour-noodles.html

Tofu Stir-fry

 

"Serves 4

• 1 teaspoon package (14 oz) extra-firm tofu
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 2 tablespoons sesame oil
• 1 small red bell pepper, cored, seeded and thinly sliced
• 1 small green bell pepper, cored, seeded and thinly sliced
• 6 green onions, cut into 1/4-inch pieces
• 1 package (8 oz) whole-wheat lo mein noodles
• 6 tablespoons white miso paste
• 2 cloves garlic, minced
• 1 piece ginger (1 inch), minced
• 1 teaspoon grated orange zest
• 1/4 cup orange juice
• 1 can (15 oz) baby corn, drained and rinsed
• 1 can (8 oz) water chestnuts, drained and rinsed

1. Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tbsp oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tbsp oil in a bowl. Add pepper mixture, noodles, corn and water chestnuts; toss. Top with tofu."
    
   Fonte:
   http://www.self.com/fooddiet/recipes/2009/02/tofu-stir-fry