Recipes
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Cold Sesame Noodles - total recipe syns 15.5 on green/EE
Makes 3 to 4 servings
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar or white-wine vinegar
1/2 teaspoon dried chilli flakes
1 tablespoon splenda
40g creamy peanut butter (e.g skippy)
1 1/2 teaspoons sesame oil
1/2 teaspoon grated peeled fresh ginger
60ml chicken stock
200 - 250g noodles (I used pad thai ones)
chopped spring onion and cucumber strips for garnish
Preparation
1. Cook the noodles as per packet instructions until 'al dente'. Drain in a colander, then rinse under cold water.
Drain well, transfer to a large mixing bowl and set aside.
2. In a saucepan combine the soy sauce, vinegar, chilli flakes, splenda, peanut butter, sesame oil, ginger, and the chicken stock. Simmer the mixture, stirring, until it is thickened and smooth, and then
take off the heat and let it cool slightly.
3. Pour the sauce over the noodles and mix carefully (I used two spoons) making sure all the noodles are coated.
4. Serve the noodles at room temperature and garnish them with the spring onion and cucumber.
The sauce you make is basically a peanut satay sauce so you could use this for peanut chicken satay - I intend to test this out in the near future
Original recipe found at:
Cold Sesame Noodles Recipe at Epicurious.com
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Hot and Sour Soup
1 litre chicken stock
3 tablespoons soy sauce
cooked shredded chicken (I used 1 chicken thigh, 70g raw weight)
6-8 mushrooms, sliced
3 garlic cloves
6 red chillies
1 tsp chilli powder
1/4 teaspoon ground white pepper
60mls white wine vinegar
100g tofu, cut into thin rectangle slices or small cubes
2 tablespoons cornflour and 2 tablespoons cold water
1 egg, beaten
2 spring onions, finely sliced (including tops)
1/2 teaspoon toasted sesame oil
1. Bring chicken stock to a simmer in saucepan.
2. Make a garlic chilli paste by grinding the 3 garlic cloves and 3 of the chillies with
a pestle and mortar. Add 1 tbsp of the stock around half-way through.
3. Add soy sauce, shredded meat, mushrooms and garlic red chilli paste to the soup. Simmer for 5 mins
4. Chop remaining 3 chillies and add to soup. Add chilli powder, white pepper, white vinegar, tofu to the soup. Simmer for 5 mins
5. Combine two tablespoons of cornflour with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornflour mixture to soup and stir well.
6. Simmer for five minutes until soup is thickened slightly.
7. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times. Wait 30 seconds.
8. Add spring onions and sesame oil to soup. Stir well. Remove from heat. Serve hot.
The total recipe syns on a red/EE day will be 8, on green with 70g chicken it will be 12 syns.
You can swap the chicken for shredded pork or prawns and add extra veg in if you want
Original recipe found at:
Cooks.com - Recipe - Easy Hot And Sour Soup
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Hope these are easy to follow, if not there's the original recipe links with their instructions too. I didn't change the recipes too much anyway but I've written what I did and the syn values in notepad docs to keep in my recipe file and thought these would be helpful
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