Rice noodles with sugar snap peas & fried shallots
Sweet, sour, salty and sweet flavours combine to make a mouthwatering Asian-style salad
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
Low-fat
- Heat the oil in a wok. Toss the shallots in a little flour, shake off the excess and fry for around 1 minute until golden. Drain on paper towels, sprinkle with salt and set aside.
- Mix together the garlic, lime juice, sugar and fish sauce. Put the noodles in a large bowl, pour boiling water over and leave them for 1 minute or until just tender then rinse under cold water. Drain on kitchen towel and put back in the bowl.
- Add the carrot, peas, spring onion, chilli and herbs. Pour the dressing over, mix and sprinkle the shallots over.
190 kcalories, protein 3.9g, carbohydrate 38.9g, fat 3.1 g, saturated fat 0.3g, fibre 2.5g, salt 0.87 g
Recipe from olive magazine, July 2007.
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Ingredients
- vegetable oil for shallow frying
- 5 shallots , thinly sliced
- flour for dusting
- 1 garlic clove , crushed
- 3 limes , juiced
- 2 tbsp palm sugar or soft brown sugar
- 1 tbsp fish sauce
- 180g thin rice noodles (Blue Dragon are good)
- 3 carrots , peeled and shredded
- 100g sugar snap peas , sliced lengthways
- 3 spring onions , sliced
- 1 small red chilli , sliced
- 15g coriander
- 15g mint
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Green beans with sticky soy almonds & sesame seeds
Soy almonds are great with this recipe or on their own with drinks, serve as part of an Asian feast
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
Low-fat
Ingredients
- vegetable oil for shallow frying
- 5 shallots , thinly sliced
- flour for dusting
- 1 garlic clove , crushed
- 3 limes , juiced
- 2 tbsp palm sugar or soft brown sugar
- 1 tbsp fish sauce
- 180g thin rice noodles (Blue Dragon are good)
- 3 carrots , peeled and shredded
- 100g sugar snap peas , sliced lengthways
- 3 spring onions , sliced
- 1 small red chilli , sliced
- 15g coriander
- 15g mint
190 kcalories, protein 3.9g, carbohydrate 38.9g, fat 3.1 g, saturated fat 0.3g, fibre 2.5g, salt 0.87 g
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27 March 2010
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14 July 2010
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24 May 2012
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