01
Jan
2019
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White radish crunch (salad) and tasty high protein Chinese soup - High Fibre

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Great recipes to start your new year!

White radish crunch (salad) - High fibre


High fibre (makes 2 serves/4 sides) 3-4 grams of fibre per serve. *Vegetarian, vegan  (click here to view the low fibre / residue recipe alternative)


Ingredients
400 grams white radish (Daikon) very finely julienned or spiralised
100 grams finely shredded wombok (Chinese cabbage)
50 grams packet of Chang’s gluten free noodles®
1 teaspoon finely grated ginger
1/4 sheet of Nori crushed
Optional katsuobushi

Dressing
Teaspoon soy sauce
Teaspoon rice vinegar
Teaspoon maple syrup
Tablespoon orange juice
Tablespoon sesame oil
1 teaspoon sesame seeds

Method dressing
Place all ingredients into a glass container and give a good shake to combine all ingredients

Method salad
Mix radish, ginger and wombok cabbage thoroughly with mixed dressing
Top with crunchy noodles and crushed nori
Optional katsuobushi flakes to decorate (fish)


Tasty high protein Chinese soup


High fibre (makes 4 serves), 4-5 grams of fibre per serve - Keep red meat consumption to under 500 grams per week


Ingredients

1 packet Konjac noodles
230 grams of lean pork or beef mince, or white fish roughly flaked
1 tablespoon of soy sauce
1400ml of low salt chicken broth
2 tablespoons pale dry sherry or Chinese rice wine
5 tablespoon corn starch thoroughly mixed with ¼ cup water
4 beaten free range eggs
Grind of pepper
½ cup coriander
½ cup of flat continental parsley

Method

Combine soy sauce, sherry, and meat/fish in a bowl and add salt set aside
Stir corn starch into the broth and heat until it boils and thickens then reduce heat to a simmer
Add marinated meat/fish and cook for 3-5 minutes
Add konjac noodle heat through for 2 minutes
Whisk in the beaten egg, the egg will solidify like noodles after 30 seconds
Turn the heat off and add salt and pepper to taste add chopped parsley and coriander to serve