White radish crunch (salad) and tasty high protein Chinese soup - Low Fibre

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Start your year off with these low fibre treats!

White radish crunch (salad) - Low fibre

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

200 grams peeled white radish (Daikon) very finely julienned or spiralised and lightly steamed
1 teaspoon finely grated ginger lightly steamed
200 grams finely shredded wombok (Chinese cabbage)
50 grams packet of Chang’s gluten free noodles®
1/4 sheet of Nori thinly sliced
Optional katsuobushi

Teaspoon soy sauce
Teaspoon rice vinegar
Teaspoon maple syrup
Tablespoon orange juice
Tablespoon sesame oil

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

Low fibre (makes 4 serves), 1-2 grams of fibre per serve - Keep red meat consumption to under 500 grams per week

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 

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
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