Another colourful dinner with diverse ingredients
When writing about bubble tea, I mentioned how much Asian cuisine influences us when we cook, but I haven’t really written a post since then that would fully prove this statement. Well, better late than never, here we have a dinner that we absolutely loved preparing and eating as well and contains plenty of ingredients typical of various Asian countries. The chopsticks were mandatory, too. They’re fine to use with almost any food though as long as it is cut up into sufficiently small pieces. I bought a bunch of chopsticks back when I was in Taiwan, and every time we use them I feel “homesick” for the little island and my Taiwanese host family… 🙂
All right, here are the ingredients for this not complicated but super tasty dinner, which is, by the way, in accordance with the perfect health diet.
Serves 2
- 200g of rice noodles (600 kcal)
- 3 tbls. of rice vinegar
- 4 tbls. of soy sauce
- some grated ginger, 1 chili pepper, 3 cloves of garlic
- 250g of mushrooms
- some butter and parsley
- 4 slices of bacon
- 20dkg of salmon
- some coconut oil
- black pepper, turmeric powder, rosemary and cayenne pepper
- some lemon juice
- 50dkg of turkey upper thigh fillet
- fresh chives
- bell peppers
- white radishes
- a handful of cashews
Cook the noodles in boiling water until they are soft enough for your taste. Flavour with the rice vinegar, soy sauce, ginger, chili and garlic. Add the chives, the bell peppers, the radishes and the cashews on top to get a pretty dish. 🙂
Chop up the mushrooms and the slices of bacon, and braise them on butter, adding some parsley to the mix. Add some coconut oil to another pan to fry the salmon, which you can season with the black and cayenne pepper, turmeric and rosemary. Only add the lemon juice at the end, before serving. We also fried the turkey fillet on coconut oil, adding the same spices.
See? It’s super simple but it looks and tastes lovely. Do give it a try!
Food Baby 