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Quick Vietnamese Curry Noodles February 8, 2012

This is a really tasty one. I took it from Weight Watchers The Complete Kitchen Cookbook. I didn’t have Thai curry paste so I used korma paste, it sounds a bit weird but it actually worked quite well. Give it a whirl. I finished off writing the recipe below and realised that I never tell you how long the recipe takes. You see with me I just do it and then realise half way through that it takes 3 hours and it’s already 10 o’clock at night 🙂 So I have taken a mental note and I will add the times in any new recipes.

This one takes 15 minutes in total.

19 propoints value per value

10 propoints per serving

Serves 2

Ingredients

Calorie controlled cooking spray

3 shallots, sliced

1 level teaspoon red Thai curry paste

1 teaspoon medium curry powder

200ml reduced fat coconut milk

1 teaspoon soft light brown sugar

200ml vegetable stock

100g sugar snap peas, halved

150g sachet pre-cooked rice noodles

75g beansprouts, rinsed

150g cooked lean roast beef, shredded

a squeeze of lime juice

2 tablespoons chopped fresh coriander, to serve

 

Method

1. Spray a medium non stick frying pan with the cooking spray and cook the shallots for 2 minutes. Add the curry paste and powder and fry for 1 minute, stirring, to bring out the spice flavours. Pour in the coconut milk which will bubble and thicken slightly.

2. Next add the sugar, stock and sugar snap peas. Cook for 3 minutes then sprinkle in the rice noodle, separating them with your fingers as you do. Mix the beansprouts and roast beef then heat through for 2-3 minutes until piping hot.

3. Stir in the lime juice to taste and serve scattered with coriander.

 

Vietnamese Beef Salad with a Ginger & Lime Dressing January 21, 2012

Filed under: Favourites,Healthy Eating,Meat,Starters — delishuss @ 9:17 pm
Tags: , , , ,

As it’s January I’m on a health buzz. I nearly caved and got a Indian take-away. Not the healthiest of fast food choices but my conscience (my boyfriend Stephen) steered me away. Thank the maker he did. I had planned to make this recipe this evening and I’m so glad I did. It’s fantastic. This recipe is from Ballyknocken Cookery School. Stephen’s sister in law Sinead went to a Taste of Thailand and Vietnam class so she kindly passed on the recipes. Because it’s for a main meal, I made some fried noodles to go with it. I’ll just tell you before you start the meat needs 1 hour to marinade, just in case you are in a rush. Otherwise it’s really quick to put together.

Serves 6

Salad Dressing:

3 tbsp fish sauce

2 tbsp sugar

2 tbsp fresh lime juice (1 lime)

2 tbsp water

1 tbsp freshly grated ginger

2 garlic cloves, minced

1 tsp chilli, minced

Salad:

Mixed lettuces

Half a cucumber, thinly sliced

18 cherry tomatoes, halved

Half a cup of basil

Marinade:

2 beef fillets

2 tbsp oyster sauce

1 tbsp medium dry sherry

2 tbsp soy sauce

2 garlic cloved, minced

Method

For the marinade:

1. Cut the beef into 3/4 inch strips. Mix all the ingredients and add to the beef. Refridgerate for 1 hour minimum.

For the salad:

1. Wash the salad leaves and tear into bite size pieces. Prepare cucumber and tomatoes as directed above. Mix the salad dressing ingredients and set aside.

To finish:

1. Add oil to the frying pan and heat until searing. Add beef and marinade and fry quickly on full heat until brown on all sides and still pink in the centre (or to taste).

2. Stand back when you can- you will need to be careful as the pan will “spit” a lot.

3. When the beef is ready, remove immediately from the pan and set aside.

4. Mix half of the dressing with the salad leaves. Divide between plates.

5. Arrange the beef on the plates, resting on the salad.

6. Sprinkle some of the dressing around the plate with a teaspoon.

7. Tear the basil leaves and place on top of the salad leaves.