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    Sunday, May 29, 2011

    Golden Noodle Cake with Prawns and Bok Choy

    I was watching Chef Ming Tsai this morning and he and his Mother made a delicious Noodle Cake.
    Brought back to mind a recipe that I posted quite some time ago have a look here
    I also was reading Ruth Daniel's Presto Pasta Night site and was also inspired by a blog from The Beet Reporter .
    So 3 recipes to inspire me. I think this should go in this weeks Presto Pasta Night

    I have decided this winter, instead of just eating everything wonderful, not caring about calories, just eat everything I love... I would put a bit of thought into how fattening my food is.
    I have found a great App on the Ipad called My Net Diary and when you make a project out of your eating habits...its great fun to know how much you actually can eat. without going over the top.

    So of course Asian Food is generally healthy and reasonably Lo Cal
    My portion of the lunch, netted 470 cals.
    Cheap too.
    If you want to make this Gluten Free, use Rice noodles and Tamari Soy Sauce.

    So to get this delicious lunch for two people you will need
    200 gm pkt of Udon Noodles
    2 tsps rice bran oil

    300 gms raw prawns peeled and deveined
    1 tablespoon chopped garlic
    1 tablespoon minced ginger
    Zest and juice of a lime (2 tablespoons)
    1 tablespoon soy sauce
    1 tsp rice bran oil

    1 tsp rice bran oil
    100 gms Bok Choy
    1 tsp Sesame Oil
    Fresh Coriander for garnish

    Pre-heat oven to 210C
    Marinade prawns in soy sauce, lime juice, garlic and ginger
    Have a flat baking dish heating up in the oven.
    When the temp is reached
    Lift prawns out of marinade and
    quickly throw them onto the hot tray
    and back into the oven for 6 minutes

    Heat Rice bran oil 
    Place noodles into oil in the shape of a cake
    Cook till golden, one side about 4-5 minutes
    Flip and cook the other side
    Meanwhile while the prawns and the cake are cooking are cooking
    In another pan you will cook the Bok Choy

    Add rice bran oil, heat quickly
    then chopped Bok Choy
    Throw in the drained marinade from the Prawns

    Add a little water
    Toss well and cook for about 3 minutes till the Bok Choy is wilted
    Drizzle a little Sesame Oil to give that authentic Asian Flavour

    To serve
    Place cake on the plate
    Cover with Bok Choy
    And smother with the Prawns.
    Asian Heaven


    Ruth Daniels said...

    Delicious AND lo cal! Awesome. Thanks for another great pasta to share with Presto Pasta Night gang.

    I always love it when you share.

    tigerfish said...

    Asian food at home can be Lo Cal but when sometimes Asian food enjoyed outside can be greasy and Hi Cal!!!

    came by from PPN :)