Lucy blogging about reducing the sugar in a famous recipe. I had never heard of it. But I had to try it and find out if it was worth the fuss. We enjoyed it but the fried noodles that form the backbone of the salad aren't regulars in my pantry and is unlikely to ever be, given that I prefer dried noodles. Nevertheless it was a nice change of salad served with some green green burgers.
tofu bacon instead of nuts and added a touch of spice for E - and for Lisa.
Whenever I add spice to any meal I often think of Lisa of Lisa's Kitchen. She is such a spice fiend! So it was no surprise that when she announced that for her birthday month, the theme for No Croutons Required (that she co-hosts with Jacqueline) was a salad or soup with a kick of spice. The chilli paste worked well in the salad dressing to give it a lift.
honey, yoghurt and chocolate cake.
Previously on Green Gourmet Giraffe:
This time last year: Artichoke muffins for the zoo
This time two years ago: Green salads for Paddy’s Day
This time four years ago: Mulligatawny and dubious traditions
Oriental Fried Noodle Salad
Adapted from Changs
serves about 4 as a side dish
1/8 cabbage, finely chopped
1 medium green capsicum, finely sliced
1/2 cup chopped and cooked tofu bacon
2 spring onions, chopped
1 x 100g packet of Chang's fried noodles
3 tbsp rice wine vinegar
2 tbsp mirin
1 tbsp sesame oil
1/2 tbsp soy sauce
1 tsp raw sugar
1/2 tsp chilli paste
Place all ingredients, except fried noodles, into a medium salad bowl. Make dressing by lightly whisking all ingredients. When ready to serve, add fried noodles and dressing. Toss well and serve.
Spinach and Chickpea Burgers
Adapted from Veggie Burgers Every Which Way
150g baby spinach
400g tin of chickpeas, rinsed and drained
1/4 cup parmesan cheese
1/2 tsp flaked salt
1/4 tsp smoked paprika
1 cup besan (chickpea flour)
2/3 cup corn crumbs (or bread crumbs for non-GF burgers)
Blend spinach leaves in food processor. Add chickpeas, parmesan cheese, salt and smoked paprika. Blend briefly so it retains a little texture. Stir in besan and corn crumbs until it is firm enough to be able to handle. Make into flat patties with damp hands. I made 9 burgers. I put them straight onto the grill because they were very fragile. Spray with oil and grill for about 5-10 minutes until dry and very lightly browned. Turn over and spray the other side with oil. Grill until lightly browned.
On the Stereo:
Worker's Playtime: Billy Bragg