Top with a small
handful of rice noodles and a few pieces each of chicken, bell pepper, carrot, cucumber, and avocado.
In my continuing quest to identify salads that are acceptable as entire meals, I've started adding lots of non-salad ingredients, like
handfuls of rice noodles and omelets.
Not exact matches
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small
handful of other mushrooms
of choice, sliced) 75g [2.6 oz]
rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
2 button mushrooms, thinly sliced
handful of green beans, ends trimmed & beans halved 1/4 cup peas small
handful thin
rice noodles 1 tsp
rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp
rice wine vinegar
I photographed it with
rice because when I opened my cupboard to make pasta I realized all I had was lasagna
noodles and about a
handful of elbow macaroni (oops).
organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2
handfuls pad - thai style
rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a
handful of fresh cilantro and a
handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste
Ingredients: 1 portion
of buckwheat or brown
rice noodles 2 - 3 mushrooms sliced quarter courgette / quarter broccoli chopped
handful of soft greens (spinach, kale, chard, spring greens) fresh green herbs like coriander, spring onion 1 tb
of brown
rice miso (to taste)
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium
rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood
handful fresh basil leaves 1.
1/2 x 250g pack dried medium
rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood
handful fresh basil leaves 1.
Ingredients: 1 pack
of buckwheat or brown
rice noodles 1 small avocado (or 1/2 medium avocado)
handful of fresh spinach, rocket, kale or any soft greens 1/2 a red bell pepper (optional) 1/2 cucumber (optional) 2 - 3 dried Asian mushrooms fresh coriander mixed seeds juice
of quarter fresh lime or 1 tsp
of apple cider vinegar 1 tb
of sesame oil 1 tb
of olive oil 1 tb tamari cashew chunks (optional)
-- 1 medium onion — 4 cloves garlic — 3 cm piece
of ginger — 2 chopped shoots
of lemon grass — 8 cups vegetable stock — 3 - 5 chilis — 100g shiitake mushrooms — Juice
of 2 limes — 4 large diced tomatoes —
Handful spinach —
Handful coriander — 100g bean sprouts — 200 - 250g
Rice noodles
Ingredients: 1 pack
of organic buckwheat or brown
rice noodles 1/2 medium avocado, cubed
handful of fresh greens (I used kale today), finely chopped 1/2 carrot, julienned 1/2 leek, sliced 2 - 3 dried Asian mushrooms, soaked and sliced (you can also use fresh shiitake mushrooms)
Add a small
handful of the vermicelli
noodles, a few pieces
of cucumber, red pepper, cabbage, fresh herbs, jicama
rice, and 1 - 2 shrimp onto the bottom third
of the spring roll paper.
Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average
of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average
of 8 g protein 2/3 cup (125 g) cooked red lentils (GI 26) provides an average
of 12 g protein 1 cup (180 g) cooked split peas (GI 25) provides an average
of 12 g protein 1 cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown
rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati
rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh
rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat
noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small
handful (30g / 1oz)
of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown
rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).