Japanese Spring Noodle Salad~

Ingredients

• 1/2 package Chinese noodles*"serves 6"
  
• Garlic
• Green Onion
• Carrots cut in chunks
• Fresh snap peas from the pod
• One can organic garbanzo beans (chick peas)
• Soy sauce
• Sesame seeds
• Oil
• Unsalted Butter
• Chicken"Cut into strips"

Cook the noodles for 5 minutes drain, rinse with cold water.




Heat a frying pan. add oil ,chicken strips and garlic ,When the chicken is almost done add all the vegetables, except the peas, and 1/4 stick of butter cook for 1-2 minutes add enough soy sauce to coat.




To the rinsed noodles add the fried vegetables, fresh peas and sesame seeds to the noodles.

Enjoy=)

*Chinese noodles


Little Star ^^

PASSION FRUIT LIME FROZEN YOGURT

PASSION FRUIT LIME FROZEN YOGURT

prep and cook time 15 minutes

(+ freezing and standing) serves 4

nutritional count per serving 0.4g total fat

(0.1 saturated fat);853KJ (204 cal);

37.5g carbohydrate; 9.9g protein; 4.4g fibre

½ cup (110g) caster sugar

¼ cup (60ml) water

1 teaspoon powdered gelatine

2 cups (560g) low-fat natural yogurt

½ cup (125ml) passion fruit pulp

1 teaspoon finley grated lime rind

1 tablespoon lime juice

1. 
   
   
   
   Stir sugar and the water in small saucepan over medium heat until sugar dissolves;transfer to large heatproof jug.
2. 
   
   
   
   Sprinkle gelatine over sugar syrup;stir until gelatine dissolves.
3. 
   
   
   
   Stir yogurt,pulp,rind and juice into syrup.

Pour yogurt mixture into loaf pan,cover with foil; freeze 3 hours or until almost set. Scrape

yogurt from buttom and sides of pan with the fork; return to freezer until firm.

4. 
   
   
   
   Stand at room temperature 20 minutes before serving.

SOURCE and CREDIT: THE AUSTRALIAN Women's Weekly

everlips

Chilli Lime and Chicken Salad

Chilli Lime and Chicken Salad

1 cup (250ml)water
1cup (250 ml) chicken stock
340g chicken breast fillet
1 small carrot (70g)
1 small red capsicum (150), sliced thinly
½ small chinese cabbage (200g), shredded finely
2 green onions,chopped finely
¾ cup (60g) bean sprouts
½ cup firmly packed fresh coriander leaves
100g watercress,trimmed

Chilli Lime Dressing
¼ cup (60ml) lime juice
2 tablespoons sweet chilli sauce
1 clove garlic,crushed
1 tablespoon oyster sauce
1 teaspoon sesame oil

1.Bring the water and stock to a boil in medium saucepan. Reduce heat,add chicken,simmer about 10 minutes or until chicken is cooked through. Drain chicken; cool 5 minutes before slicing thinly.
2.Meanwhile.halve carrot crossways, cut each half into 2mm-wide lengths; cut lenghts into matchstick-think strips.
3.Place chicken and carrot in large bowl with capsicum,cabbage,onion,sprouts,coriander and watercress;add chilli lime dressing,toss to combine.
Chilli Lime Dressing Combine ingredients in screw-top;jar shake well.

Serves 4
per serving 4g fat (0.9g saturated);
669KJ (160cal); 7.3g carb
on the table in 35 minutes


SOURCE and CREDIT: THE AUSTRALIAN Women's Weekly

everlips

Barbecued chicken with mango salad

serves 4

1 large mango,peeled cut into 1.5cm cubes

1 long red chilli,desseded, finely chopped

½ red onion,finely chopped

½ cup chopped fresh coriander leaves

2 tablespoons lime juice

4 (110g each) chicken thigh fillets,trimmed,halved

1. 
   
   Place mango,chilli,onion and coriander in a bowl. Add half the lime juice. Toss to combine.
2. 
   
   Preheat at a greased barbecue plate or chargrill over medium high heat. Place chicken in a shallow glass or ceramic dish. Add remaining lime juice. Season with salt and pepper. Cook chicken for 6- 7 minutes each side or until cooked through. Serve with mango mixture.

TO SERVE: Steamed jasmine rice and lime.

Source and Credit: super food ideas-australia

everlips

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