Sentences with phrase «lighter rice noodles»

The recipes naturally go for lighter rice noodles or rice which really are better for you than heavy wheat pasta dishes.

Not exact matches

Serve as a first course or light dinner with a side of rice or noodles.

By Robert Bowen Recipes: Penang Curry Phat Phak Bung Fai Dang («Red Light» Fried Morning Glory) Phat Khii Mao (Fried Spicy Noodles) Kai Phat Kaphrao (Chicken with Basil) Tom Kha Kai (Coconut Milk Soup) Kuay Tiao Uwayphorn («General's» Noodles) Khao Nieo Mamuang (Mangos with Sticky Rice) ~ ~ Brightly lit signs in foreign script barely faze passersby in...

Rice noodles are mixed with matcha and spirulina to give them their lovely, light green color.

-LSB-...] Brazilian Chicken Turnovers w / Avocado Yogurt Dip from Dinners and Dishes and Desserts Broken Lasagna With Zucchini - Tomato Sauce from Food Network Cauliflower Hummus Burgers with Mint Tzatziki from Oh My Veggies Chicken and Arugula Pita Pockets from Giada De Laurentis Chinese Noodles from Fitness Magazine Confetti Chickpea Salad from Budget Bytes Cucumber Avocado Tea Sandwiches With Dill & Mint from Post Punk Kitchen Dana's Marinated Vegetable Pasta from $ 5 Dinners Fettuccine With Summer Vegetables and Goat Cheese from Food Network Lemony Fusilli With Chicken, Zucchini and Pine Nuts from Fitness Magazine Lemony Orzo - Veggie Salad with Chicken from Cooking Light Mama Ghannouj (Baba Ghannouj Made With Zucchini) from Oh My Veggies Mango - Avocado Chicken Orzo Salad from $ 5 Dinners Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch from Cooking Classyc Peruvian Ceviche from Sunset Pesto - Peach Chicken Salad Wraps from Fitness Magazine Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish from Cooking Light Smorgastarta sandwich cake from Panini Happy (Saveur) Speedy Veggie «n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce from Oh She Glows Sprouted Quinoa Black Bean Burgers with Pineapple Salsa from Oh My Veggies Summer Salad with Mango, Cucumber, Avocado, and Curry Vinaigrette from Choosing Raw Tomato, Corn, and Butter Lettuce Salad with Buttermilk Chive Dressing from Choosing Raw Ulimate Green Taco Wraps with Lentil - Walnut Taco Meat from Oh She Glows Zucchini & Corn Panini with Pepper Jack Cheese from Oh My veggies Zucchini «Fettucine» with Tomato Sauce from Ani's Raw Food Essentials Zucchini - Mushroom «Linguine» from Southern Living Zucchini Noodles With Peanut Sauce from Post Punk Kitchen -LSB-...]

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

Menu Description: «Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles tossed in a light Oriental vinaigrette.»

1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced

Toss it with a healthy pasta like a soba / kamut noodle or rice noodle, and pair it with a light salad for a nutritious meal.

This is the formula that I follow for most of my favorite broth - based soups, such as 30 - Minute Rice Noodle Soup with Mushrooms & Kale, Lean Bison & Barley Soup or Light Chicken, Quinoa & Vegetable Soup.

-LSB-...] such as 30 - Minute Rice Noodle Soup with Mushrooms & Kale, Lean Bison & Barley Soup or Light Chicken, Quinoa & Vegetable Soup.

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

This recipe provides a lighter version of a classic sauce and makes it even healthier by serving it over vegetables instead of noodles or rice.

Or light fried and added to other dishes as an additional ingredient, in stir - fried vegetables, noodles, fried rice, etc..

It's everything I love about those spring rolls: rice noodles tossed with a light and spicy peanut sauce, thinly sliced carrots and cucumber, fresh cilantro and mint, chopped peanuts, and the pork, of course.

Skinny Shiritaki Noodles and rice have a really light chewy texture and they remind me of ramen nNoodles and rice have a really light chewy texture and they remind me of ramen noodlesnoodles.

Fresh - tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce

Soba noodles, brown, rice, or quinoa would all make a nice base if you're looking for something more substantial, but I kept things on the light side this time with straight up veg.

Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges

Amy's Kitchen www.amyskitchen.com 707-578-7188 (store locator on website) Baked Ziti Kid's Meal Baked Ziti Bowl Brown Rice & Vegetable Bowl Brown Rice, Black - Eyed Peas & Veggies Bowl Teriyaki Bowl Asian Noodle Stir Fry Thai Stir Fry Organic Black Bean Chili Organic Medium Chili Organic Medium Chili with Vegetables Organic Refried Beans with Chili Organic Spicy Chili Southwestern Black Bean Chili Gluten Free Bean & Rice Burrito (dairy free) Vegan Rice Macaroni & Cheez Light in Sodium Black Bean Enchilada Indian Mattar Tofu Indian Vegetable Korma Rice Crust Spinach Pizza Single Serve Non-Dairy Rice Crust Cheeze Pizza Single Serve Rice Crust Roasted Vegetable Pizza Mexican Tamale Pie Shepherd's Pie Shepherd's Pie light in sodium Black Bean Enchilada Whole Meal Black Bean Tamale Verde Roasted Vegetable TLight in Sodium Black Bean Enchilada Indian Mattar Tofu Indian Vegetable Korma Rice Crust Spinach Pizza Single Serve Non-Dairy Rice Crust Cheeze Pizza Single Serve Rice Crust Roasted Vegetable Pizza Mexican Tamale Pie Shepherd's Pie Shepherd's Pie light in sodium Black Bean Enchilada Whole Meal Black Bean Tamale Verde Roasted Vegetable Tlight in sodium Black Bean Enchilada Whole Meal Black Bean Tamale Verde Roasted Vegetable Tamale

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).

The noodles and rice preparations are well done and very light.

Adventurous diners are rewarded with dishes such as white rose, an incredibly light rice dumpling stuffed with shrimp, or cau lau, a rice noodle dish topped with slices of pork, bean sprouts, and assorted greens such as basil, lettuce, and mint.