Here are 3 healthy, easy and delicious no-cook dinner ideas!
Tofu with Vegetables and Noodles
Serves 1.
Ingredients
·150g firm tofu cut into 1cm cubes
3 cups boiling water
1 salt reduced vegetable stock cube
2 cup shredded vegetables – Chinese cabbage, grated carrot, spring onion, mushrooms
100g fresh Japanese Udon noodles
Step 1
Pour 2 cups boiling water over stock cube and stir until dissolved.
Step 2 Pour 1 cup boiling water over Udon noodles. Allow to sit for 5 minutes and then drain.
Step 3 Place hot, drained noodles and shredded vegetables into bowl. Top with tofu.
Step 4 Pour hot stock over noodles, tofu and vegetables. Garnish with spring onion.
Tips
Can be made spicier with added chilli and a squeeze of lime juice.
Chicken and Sweetcorn Soup
Serves 2
Ingredients
1 chicken stock cube
500ml boiling water
Corn kernals from two cobs of corn
1 thinly sliced spring onion
100g leftover shredded cooked chicken
Step 1
Cut kernals off corn cobs and divide between two bowls.
Step 2
Divide shredded chicken between two bowls.
Step 2
Crumble stock cube and add 500 ml boiling water, stir till dissolved.
Step 4
Pour half hot stock over each bowl.
Step 6
Season with salt and pepper and sprinkle with spring onion to serve.
You can heat it up on the stove to boiling and whisk in a beaten egg if you wish.
Crunchy Asian Salad
Serves 4
Ingredients
3 cups shredded Chinese cabbage (or any white/green cabbage)
3 cups shredded red cabbage
3 shallots thinly sliced
2 large carrots julienned
3 cups bean sprouts
¼ cup mint leaves
¼ cup coriander leaves
Dressing
3 tablespoons lime juice
3 tablespoons soy sauce
2 tsp fish sauce
3 tablespoons vegetable oil (peanut, canola, grapeseed)
1 ½ tablespoons sugar
2 cloves garlic minced
½ chilli finely diced
Step 1
Combine dressing ingredients in a jar and shake well.
Step 2 Combine salad ingredients.
Step 3 Pour dressing over salad and toss to combine
Tips
You can add 300g shredded BBQ pork or BBQ chicken for some extra protein.
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