f you’re intending on sticking to or continuing to stick to a healthy diet this month after the indulgences of Christmas then I recommend Asian food as a good go to. It packs a reliant punch on flavour without compromising on health and nutrition. Not to mention that this is a really quick recipe and can be served out in about 20 minutes.
As a passionate cook and appreciator of food I have always been the type to savour my meals either for flavour or appreciation for the time and effort spent creating it – either by myself or more importantly a fellow cook. However, I can’t help but notice that many of us eat too fast. Not only does this encourage us to be unappreciative of the food, time and effort that has gone into making it but you cannot appreciate and savour the flavours. Sticking to the topic of nutrition and health this month, on a nutritional side the faster you eat the more chance you have of overeating. Eating slowly allows your stomach to register satiety at the right time. It also helps improve your digestion. Hand in hand with this I also recommend chewing your mouthfuls more to aid speed and digestion. Just putting down your fork (or chopsticks) after eat mouthful to enjoy, talk to your dinner friends and take your time is such a great habit to get into.
That said, a great way to get into this habit if using chopsticks! Not only is it fun and authentic but if you’re anything like me and still learning you can’t help but eat slowly…if at all. So obviously have a fork ready to hand to prevent starvation.
NOTE: Quite without meaning to I’ve created a gluten free meal using my stash of ‘Clearspring Gluten Free Brown Rice Noodles’. Asain food is a great go-to is your are gluten free. As I say, it packs a punch on flavour without compromising nutritional requirements.
- 250g beef mince
- 1 thumb size knob ginger, finely shredded
- 1 large garlic clove, crushed
- 1/2 red chilli (hotter the better here)
- 1 star anise
- 1 tbsp sunflower oil
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1tsp fish sauce
- Bunch coriander, chopped
- Bunch basil, chopped
- 4 spring onions, chopped
- 100g ‘Clear Spring’ ‘Gluten free brown rice noodles’
- 1 tsp sesame oil
- Juice 1 lime
- Serve: I recommend a nice lime juice covered fresh crispy salad e.g. Cos lettuce, grated carrot, bean sprouts, cucumber etc
- Submerge and soak the noodles in boiling water for at least 10 minutes. Set aside kept warm until ready to serve.
- Heat the sunflower oil in a frying pan or wok on a high heat. Add the beef mince and use a spatula to break up the pieces into chunks. then add the star anise. Fry on a high heat for about 5 minutes until the mixture begins to brown well and crisp up. Keep an eye on it moving the mince around continuously.
- After about 5 minutes when well browned add in the ginger, garlic and red chilli and continue to fry on a high heat until the meat is really browned and crispy as below.
- After about 5-10 minutes add the soy sauce, sesame oil and fish sauce and stir to combine. Cook until really dark and crispy to your liking.
- Remove from the heat and stir in the chopped spring onions, coriander and basil
- Drain the noodles and squeeze over the lime juice and add the sesame oil
- Serve the noodles in warm bowls and top with your crispy beef piece and a lovely crunchy fresh salad.