2apr/12

Eat Light at Noodles & at Home

Get rid of that winter insulation in time for warmer weather!  At Noodles, we have 124 combinations that are 500 calories or less.  For those who’d like to try their hand at creating some our lighter dishes at home, we’ve provided home chef recipes below.  Each recipe is less than 500 calories (per serving).  Give me a try and let us know what you thin(k)!

Coconut Curried Vegetables with Shrimp
Serves 6
Ingredients:
• 1 cup broccoli (cut into florets)
• 1 cup carrots (julienne cut)
• ½ cup scallions (cut on the bias)
• ½ cup red peppers (julienne cut)
• 1 cup fresh sliced mushrooms
• 1 T fresh ginger (peeled & chopped)
• 1 T Thai curry paste (red or green)
• 1 T canola oil
• 1 can “Lite” coconut milk (from your favorite Asian market)
• 1 T sweet soy sauce (from your favorite Asian market)
• ½ cup sweet Chile sauce (from your favorite Asian market)
• 1 t black sesame seeds (from your favorite Asian market)
• 24 shrimp (16-20 peeled & de-veined)
• 1 lb rice noodles (from your favorite Asian market)
Preparation:
1. Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain, let rest & toss with oil.
2. Blanch broccoli & carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
3. Place large sauté pan over high heat. Add canola oil and sautéed mushrooms until lightly golden.
4. Add shrimp, coconut milk and Thai curry paste.
5. Add carrots, broccoli, peppers, scallions, ginger, sweet Chile sauce, sweet soy, and noodles to pan in that order.
6. Toss once or twice to coat all ingredients well with sauce.
7. Place on platter and sprinkle with black sesame seeds

Greek Sandwich with Chicken
Serves 6
Ingredients:
• 1 package of your favorite flatbread
• 1 bunch spring onions, sliced
• 2 cloves fresh garlic, chopped
• 1 Portobello mushroom cap (gills removed)
• 1 Red pepper
• 1 T Extra virgin olive oil
• 1 T White Wine (your choice)
• 1 Heirloom tomato
• Kosher salt to taste
• 1 cup fresh organic baby spinach leaves
• 4 boneless, skinless chicken breasts
• 1 T vegetable oil
• 1 t Italian seasoning
• ½ cup low fat yogurt
• 2 T low fat mayo
• 2 t Sriracha sauce (or your favorite hot sauce)
• Kosher salt & black pepper to taste
• 1 Lemon (squeezed)
• 1 Cucumber (deseeded)
• 4 T feta cheese
• Fresh Cilantro to garnish
Preparation:
1. Rinse the chicken breasts and set aside
2. Season the chicken breasts with salt & pepper, olive oil, lemon juice and Italian seasoning. Grill and set aside.
3. Chop garlic, slice onions, mushrooms and slice the peppers. Set aside.
4. Coarsely chop ½ of the cucumber and tomato. Set aside.
5. For the sauce: Combine the yogurt, mayo, the juice of ½ of a lemon squeezed, 1 clove of fresh garlic and the Sriracha sauce. Whisk and set aside.
6. Sautee over med heat: Peppers, onions, garlic, white wine, mushrooms until lightly golden. Add spinach to wilt.
7. Toast or grill the flatbread to warm.
8. Slice the chicken and toss into sautéed veggies. Place mixture onto flatbread.
9. Add 1 T of sauce. Garnish with tomatoes, cucumbers, feta, and cilantro.

Spicy Japanese Noodles with Sautéed Shrimp
Serves 6
Ingredients:
• 1 lb thick wheat noodles cooked al dente
• 1 cup broccoli (cut into florets)
• 1 cup carrots (julienne cut)
• ½ cup scallions (cut on the bias)
• ½ cup red peppers (julienne cut)
• ½ cup fresh shiitake mushrooms (de-stemmed)
• 1 T fresh ginger (peeled & chopped)
• ¼ cup mirin
• 1 T pure sesame oil
• 2 T canola oil
• 1 cup sweet soy sauce
• 1 T chile garlic sauce
• 1 t black sesame seeds
• 24 shrimp (16-20 peeled & deveined)
Cooking procedures:
1. Cook noodles in boiling water until al dente, drain and cool in ice water.
2. Drain, let rest and toss with sesame oil.
3. Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
4. Place large sauté pan over high heat. Add canola oil and sauté mushrooms until lightly golden.
5. Add shrimp and sauté until they begin to turn pink. Add mirin, carrots, broccoli, peppers, scallions, ginger, chile garlic sauce, sweet soy, and noodles to the pan, in that order. Cook until noodles are caramelized or golden.
6. Place on platter and sprinkle with black sesame seeds.

Tomato, Spinach, and Red Onion Penne with White Wine Sauce
Serves 6
Ingredients:
• 1 lb penne pasta cooked al dente (or 1 lb of your favorite pasta)
• 3 roma tomatoes sliced into ½ moons
• 1 red onion cut into julienne strips
• 2 cloves garlic, chopped
• 1 bunch fresh baby spinach leaves
• 2 TB olive oil
• 1 cup white wine (white balsamic vinegar optional)
• Salt to taste
• 1 TB each fresh chopped basil, oregano, and Italian parsley
• Cracked black pepper
• Shaved Asiago cheese
• 4 chicken breasts, marinated and grilled
• 1 TB olive oil
• 1 TB rosemary leaves
• 1 TB fresh lemon juice
Preparation:
1. Cook the pasta to al dente chill in ice cold water. Drain then toss with 1 TB olive oil and set aside.
2. Chop the garlic, cut the tomatoes, slice the onions, de-stem the herbs, chop and set aside.
3. Marinate chicken breast with 1 TB lemon juice, salt, pepper, rosemary leaves and garlic, place in fridge for 30 minutes. Grill just before you prepare the pasta. Let rest, slice and toss into pasta.
4. Pour olive oil in a large sauté pan.
5. Heat pan to hot, but not smoking. Add garlic and onions. (You should hear a sizzle)
6. Stir and deglaze with white wine or white balsamic vinegar.
7. Add pasta (and chicken, if using), toss to coat with aromatics.
8. Add tomatoes, toss then add fresh spinach.
9. Add herbs, a squeeze lemon juice, if desired, and salt and pepper to taste.
10. Place on platter and garnish with shaved Asiago cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>