Archives for the month of: May, 2015

shrimp aspragus and bok choi noodlesYes, more asparagus!

Shrimp, asparagus and bok choi noodles (serves 4)

Ingredient Calories per serving
210g dry egg noodles 72
145g asparagus 7
120g bok choi 4
1 tbsp sesame oil 30
1 tbsp sunflower oil 31
400g raw, peeled shrimp 119
1 tbsp soy sauce 2
1 tsp fish sauce 1
1 tbsp rice wine vinegar 3
1 tsp ground ginger 2
1 tbsp cornflour 7
1 clove garlic, finely chopped 1

Total calories per serving: 280

Method: Cook the noodles according to the packet instructions and set aside. Slice the asparagus spears into 1cm lengths and separate the tips. Slice the bok choi into similar sized pieces and separate out the more stalky parts from the more leafy ones. Place the shrimp into a small bowl and stir in the remaining ingredients.

Now put a wok or large frying pan over a medium-high heat and add the sesame and sunflower oils. When the oil is good and hot, stir in the shrimp and all of the asparagus except the tips. Stir fry for about three minutes, or until the shrimp is cooked through. Then add the asparagus tips and the stalkier parts of the bok choi. Cook for another minute or so, then finally stir in the leafy parts of the bok choi and the reserved noodles. Continue to stir over a highish heat until the noodles are warmed through.

Serve immediately, with a little more soy sauce to taste.

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Asparagus mimosa

It’s that time of year when my lunches often contain some combination of asparagus and egg. I’ve had asparagus with poached egg and asparagus omelette of late, so was looking for something different. This dish makes an interesting change from my standard asparagus-and-egg combos. I had some hard-boiled eggs to use up, so used two in this. If you just use one, you can bring the calorie count down to 215.

Asparagus mimosa (serves 1)

Ingredient Calories per serving
110g asparagus 22
2 hard-boiled eggs 126
1½ tsp lemon juice 2
1 tbsp olive oil 120
1 tsp wholegrain Dijon mustard 5
Chopped herbs to taste 2

Total calories per serving: 275 (215 with one egg)

Method: Steam the asparagus for about 8 minutes, or until tender. Dice the egg(s) or grate finely. Beat the oil, mustard and lemon juice together and stir in the herbs (I used garlic chives). Rinse the asparagus under cold water to stop the spears from cooking, then pat dry and arrange on a plate. Pour the vinaigrette over the asparagus and then sprinkle the egg over the top.