Asian Recipes

[mizski]

Val's Asian Knoodle Soup

Egg knoodles:

2 eggs
2 TBS fine grate Parmesan cheese
2 TBS heavy cream
2 TBS chicken stock
spritz of cooking spray

Soup Broth:

3 vegetable bouillon cubes + 3 cups water OR 3 cups vegetable or chicken broth
1 tsp soy sauce
1 small slice ginger
1 clove garlic, minced
½ cup fresh bean sprouts
8 cilantro leaves
½ TBS minced green onion
4 mint leaves & 4 basil leaves,torn
2 slices of jalapeño

Knoodle Directions:

Mix together noodle ingredients. Heat a crepe pan. Pour half the eggs into the crepe pan and swirl around. Cook exactly as you would a very delicate crepe. Remove from the pan and roll into a long tube; cut into thin strips. Repeat with remaining eggs. Leave them coiled up & let cool a few minutes while you prepare the soup.

Soup Broth Directions:

Bring water, bouillon cubes, soy, ginger & garlic to a boil. Divide bean sprouts, herbs & jalapeno slices between 2 bowls. Pour hot soup over the veggies. Add knoodles to the bowls & serve.

Makes 2 servings. 2 carbs per serving.

From valcan on ADBB

[mizski]

Val's Low Carb Vietnamese Pho

12 cups chicken broth
1 yellow onion, thickly sliced
1½ pieces peeled fresh ginger
4 large garlic cloves, halved
1½ tsp whole cloves
½ cinnamon stick
2 star anise
12 oz. shrimp, peeled, cleaned
2 raw boneless chicken breasts, cubed
2 TBS nam pla (fish sauce, look for one without sugar)

Garnishes: (choose one or all)

Bean sprouts
Fresh mint leaves
Cilantro leaves
Regular or Asian basil
Fresh lime cut in quarters
Scallions, diced
Thai or Serrano chilies
Hot chili paste
Freshly ground black pepper

Combine chicken broth, sliced yellow onion, sliced ginger, fish sauce, whole cloves, star anise, cinnamon and cubed chicken and garlic cloves in a heavy soup pot and simmer for 30 minutes. In the last five minutes add the shrimp and cook for an additional 5 minutes. Strain the broth into a separate tureen or serving pot, and add back the cooked chicken and shrimp; discard the rest. Place the garnishes in you want in a bowl and cover with the soup.

Serves 8

4 grams of carbs per serving

Note: If you prefer beef, you can substitute thinly sliced beef for the shrimp and or chicken or use all three! Thinly sliced pork would also be a tasty addition.

From valcan on ADBB

[JulieB]

Thanks for starting this thread Jill, I don't make as many Asian dishes as I used to since I started Atkins...I'd love some new recipes!

This is a favorite from before Atkins. It is rung 3+ due to the Peanut Butter. This is also very good with chicken rather than beef.

Weeknight Thai Beef Recipe
recipezaar.com recipe#110743
1 cup beef broth or beef bouillon
4 tablespoons chunky peanut butter (chunky adds nice texture)
1 tablespoon soy sauce
1 1/2 teaspoons lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 lb beef sirloin steak or comparable 1/4 inch thick beef steak, sliced into strips
1 medium green bell pepper, cut in 1/2 inch pieces
3 green onions, sliced (optional)
salt and pepper, to taste

Start 6 servings of white rice cooking according to package directions. (For Atkins, substitute cauliflower rice or zucchini noodles - JB).
Whisk together broth, peanut butter, soy sauce and lemon pepper in small bowl- set aside.
Heat large nonstick skillet on medium high-heat until hot, then add beef, onion powder, garlic powder and pepper to taste- cook and stir 5 to 7 minutes or until no longer pink.
Add green pepper and cook, stirring, 2 to 3 minutes or until tender- reduce heat to medium.
Stir in peanut sauce until well blended, and sprinkle with green onions (optional).

[chinadoll]

The pudding sounds great! Man, I am loving all the stuff in this thread! especially since everything is available over here!

[sham]

That kheer surely sound delicious as I love kheer I'll make it when I move to that rung.Thanks all for gret recipes.

[chadci]

Going to try the pho for sure! I had some EXCELLENT Thai curry chicken the other night but I did not cook it.

Anybody have a general tso recipe that's legal? Guessing not and I know it's as American as anything else but I loved it... Also wondering about egg / spring rolls. Any ideas there?

Most of my Asian dishes are just thrown together, homestyle as one might say. I make the following often. It makes a good weekend lunch.

( I usually just make enough for me as nobody else likes it)

Chop up and brown 1 chicken breast or pork chop

I don't own a wok, but, I have a good sized fry pan with high sides

heat 1 tablespoon oil ( We usually have canola)
finely diced garlic ( to taste, I like a lot)
1/2 onion cut into strips
1 tablespoon green curry paste ( lowest carb I found was Thai Kitchen. Not the best but not bad either)

Add the chicken back to the pan with 1 cup of yellow squash cut into half moons.

NOW

If I have coconut milk I use coconut milk HOWEVER I often just pour 1/2 cup of water into the pan and let it simmer until it's reduced into a nice thick sauce. I plate over sprouts or nothing at all.

I think it's yummy.

[not2late]

When I was a child, we lived next door to a Filipino family. I came to love Filipino food because it seemed to blend the best features of European (Iberian), Chinese and Malaysian cooking.

Chicken Adobo (may use pork): Filipino Recipe Chicken Adobo - Filipino Recipes - Philippines Foods and Recipes

The neat thing about adobo is that you can add coconut milk to it for a different dish.

Chicken apritada (omit the potatoes and it's very similar to a dish made in Spain):
Recipe: Chicken Apritada-Style (Apritadang Manok)

[chinadoll]

Megs, I love apritada made with beef or chicken.

Chadci - I think I have a Kum Pao chicken recipe somewhere that is Atkins friendly so you might like that. The spring rolls would be fine as long as you just use the filling wrapped in lettuce leaves--no way to make the wrapper Atkins friendly. You could also use an egg crepe wrap too.

I will have to look up some of my other goodies and post for you.

[chadci]

Thank you thank you thank you!

[chinadoll]

Hot & Spicy Peanut Chicken (Kum Pao Chicken)

8 chicken breast half without skin
1 medium onion, sliced thin
1 tablespoon canola oil
2 cloves garlic, crushed
2 tablespoons soy sauce
2 teaspoons hot mustard
2 teaspoons Splenda
2 teaspoons sesame oil
2 tablespoons tabasco sauce
4 tablespoons peanut butter
1/2 cup water
2 tablespoons fresh ginger, grated
extra whole peanuts, optional
1. Saute onion and garlic. Set aside.

2. Brown meat in skillet. Add onions and garlic back in.

3. Mix remainder of ingredients together with water.

4. Add meat and onions together in skillet and add sauce. Heat through, toss in optional peanuts, and serve.

Without added whole peanuts, 3 net carbs per serving and about 320 calories per serving. Recipe totals 8 servings. I usually toss some chopped spring onion over the top too.