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Sweet & sour soba noodles

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This comforting soba noodles bowl is ready under 25 minutes. Filled with lime & mirin sauce, eggplant, onion, pork topped with roasted cashews & fresh mint, this is the perfect dish after a long day.

Featured Saskatchewan Products

You will need

Preparation

1

Cook the soba noodles: Turn on the oven to 375F for the vegetables. In a medium pot bring the water (1 liter, 2 liter), to a boil on high heat for the soba noodles. Once the water is boiling, add the soba noodles, stir. Cook for 7 minutes. Place a strainer in the sink, drain the soba noodles and rinse.

Gluten free: Add the gluten free ramen to boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to low boil. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.

2

Prepare the vegetables: While waiting for the water to boil and the pork to cook, rinse and dry all produces. Cut the eggplant and the onion in 1/2 cm slices. Separate the fresh mint leaves.

3

Cook the vegetables: Place the eggplant and onion slices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp) , sprinkle with salt (1/4 tsp, 1/2 tsp). Cook for about 10 minutes in the oven then flip them. Cook for an additional 5-10 minutes or until the vegetables are cooked through and the onion is starting to become golden

4

Cook the pork: Cut the pork in thin slices of 1 cm. Add oil (1/2 tsb , 1 tsb) to a medium pan on medium heat. Cook the pork sliced in the pan about 5 minutes per side. Add the sweet & sour sauce and bring to a boil.

Note: ensure the pork is cooked to a minimum temperature of 145°F .

5

Combine the sauce, pork & vegetables: In the same pan you cooked the pork, add the cooked eggplant and onion. Combine

Roughly cut the cashews and place them in a small pan on low heat for about 1 minute to lightly toast them.

6

Garnish & serve: Place the soba noodles in individual bowls. Top with cooked vegetables & pork. Garnish with toasted cashews, siracha (as desired) and fresh mint leaves. Serve

Bon Appétit!

Ingredients

Included

2 portions

4 portions

soba noodle

150 gr

300 gr

onion

1 small

1 medium

eggplant

250 gr

500 gr

sweet & sour sauce

1/3 cup

2/3 cup

pork tenderloin

200 gr

400 gr

cashew

2 tbsp

1/4 cup

mint

3 gr

6 gr

siracha

1 tsp

2 tsp

oil*

1 tbsp

2 tbsp

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

water

1 liter

2 liter

Dr. Herrington's Health Fact

Regina Naturopathic

EGGPLANT
Eggplant contains a potent anioxidant called nasunin, Nasunin has been shown to help protect brain cell membranes from damage.

Cooking with Kids

Cooking for kids?
Introduce new vegetables (e.g. eggplant) slowly to children. You can encourage children to cut the eggplant and add it to the dish to help them become more comfortable with this new ingredient. It is normal to take multiple exposure for children to become comfortable with a new food. Avoid giving siracha to kids as it’s very spicy.

Making this recipe with kids?
Ask the child to help by completing step 2, 5 & 6 :

Prepare the vegetables
Combine the sauce, tofu & vegetables
Garnish & serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 13.5%
Price (SLGA): $13.15

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Sweet & sour soba noodles

Posted on by

This comforting soba noodles bowl is ready under 25 minutes. Filled with lime & mirin marinated tofu, eggplant, onion, topped with roasted cashews & fresh mint, this is the perfect dish after a long day.

Featured Saskatchewan Products

You Will Need

Preparation

1

Cook the soba noodles: Turn on the oven to 375F for the vegetables. In a medium pot bring the water (about 4 cups, about 6 cups, about 8 cups) to a boil on high heat for the soba noodles. Once the water is boiling, add the soba noodles, stir. Cook for 7 minutes. Place a strainer in the sink, drain the soba noodles and rinse.

2

Prepare the vegetables: While waiting for the water to boil, rinse and dry all produces. Cut the eggplant and the onion in 1/2 cm slices. Separate the fresh mint leaves.

3

Cook the vegetables: Place the eggplant and onion slices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp) , sprinkle with salt (1/4 tsp, 1/2 tsp, 3/4 tsp). Cook for about 10 minutes in the oven then flip them. Cook for an additional 5-10 minutes or until the vegetables are fully cooked.

4

Fry the tofu: Drain the tofu. Cut the tofu in 2 cm dices. Sprinkle all sides with corn starch and salt (1/4 tsp, 1/2 tsp, 3/4 tsp). In a large pan, heat the oil (2 tsp, 2 tbsp, 3 tbsp) on medium heat. Add the tofu and cook each side for about 3 minutes until they are golden.

5

Combine the sauce, tofu & vegetables: In the same pan you cooked the tofu, add the cooked eggplant, onion & sweet & sour sauce. Turn the head to medium and cook about 1 minute until the sauce is hot.

Roughly cut the cashews and place them in a small pan on low heat for about 1 minute to lightly toast them.

6

Garnish & serve: Place the soba noodles in individual bowls. Top with cooked vegetables & tofu. Garnish with toasted cashews, siracha (as desired) and fresh mint leaves. Serve

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

soba noodle

200 gr

400 gr

600 gr

onion

1 small

1 medium

1 large

eggplant

sweet & sour sauce

1/3 cup

2/3 cup

1 cup

marinated tofu

227 gr

454 gr

681 gr

corn starch

2 tbsp

1/4 cup

1/3 cup

cashew

2 tbsp

1/4 cup

1/3 cup

mint

3 gr

6 gr

9 gr

siracha

1 tsp

2 tsp

3 tsp

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

EGGPLANT
Eggplant contains a potent anioxidant called nasunin, Nasunin has been shown to help protect brain cell membranes from damage.

Cooking with Kids

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition

Cooking for kids?
Introduce new vegetables (e.g. eggplant) slowly to children. You can encourage children to cut the eggplant and add it to the dish to help them become more comfortable with this new ingredient. It is normal to take multiple exposure for children to become comfortable with a new food. You can avoid giving siracha to kids as it’s very spicy.

Making this recipe with kids?
Ask the child to help by completing step 2, 5 & 6 :

Prepare the vegetables
Combine the sauce, tofu & vegetables
Garnish & serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Sesame ginger noodle

Posted on by

This noodle bowl is chewy, crunchy and fresh. The delicious sauce in this dish is guaranteed to take your noodle bowl game to the next level of deliciousness! Quick, easy and bursting with flavours, this meal will become a favourite!

Featured Saskatchewan Products

You will need

Preparation

1

Setup & prepare the vegetables: In a pot, bring salted water to a boil for the noodles. Rinse and dry all produces. Peel the carrots. Cut the carrot in thin slices. Cut the bok choy in half lenght-wise, then cut each half in 3 segments length-wise. Zesty Tip: Ensure to have a piece of the core on each segment so the bok choy pieces don’t fall apart. If cooking for kids, it is recommended to remove the core so the bok choy pieces are smaller.

2

Cook the carrots: In a pan on medium heat, add (3 tbsp, 6 tbsp, 9 tbsp) of water and the carrots. Cook the carrots for 5 minutes.

3

Heat the veggie ground:
Add the veggie ground to the carrots. Break up the veggie ground in the pan and cook for 5 minutes.

Add the sesame ginger sauce. Combine.

Note: veggie ground is already cooked.

4

Cook the noodles: Add the noodles to the boiling water and cook for 4 minutes or until desired tenderness. Drain the noodles. Gluten friendly cook the noodles: Cook the gluten free noodles for 7 minutes. Drain.

5

Add the bok choy: Add the bok choy to the carrots and veggie ground. Combine.

Cover the pan with lid and cook for 3 to 4 minutes, stirring half way.

Add the noodles to the vegetables and veggie ground. Combine.

6

Garnish & serve: Thinly slice the green onion. Roughly chop the peanuts.

In individual plates, place the noodles and garnish with the green onion and peanuts. Serve.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

veggie ground

105 gr

210 gr

315 gr

ramen noodle

150 gr

300 gr

450 gr

carrot

150 gr

300 gr

450 gr

bok choy

150 gr

300 gr

450 gr

hoisin ginger sauce

75 ml

150 ml

225 ml

green onion

peanuts

2 tbsp

1/4 cup

1/3 cup

Health Fact

Dr. Craig Herrington

Regina Naturopathic

CARROTS
1 square meter of carrot production, is adequate to fulfil the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Lacey Engel, Dietician

Beyond Baby Nutrition

Cooking for kids?
Go easy on the sesame ginger sauce as some children may not be used to these spices.

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

Cook the carrots
Add the sauce and bok choy

Recommended Wine Pairing

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour: Red
Alcohol: 13%
Price (SLGA): $14.65

Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Sesame ginger pork noodle

Posted on by

This pork noodle bowl is chewy, crunchy and fresh. The delicious sauce in this dish is guaranteed to take your noodle bowl game to the next level of deliciousness! Quick, easy and bursting with flavours, this meal will become a favourite!

Featured Saskatchewan Products

You Will Need

Preparation

1

2

Cook the carrots: In a pan on medium heat, add (3 tbsp, 6 tbsp, 9 tbsp) of water and the carrots.

Cook the carrots for 5 minutes.

3

Cook the pork: Add the pork to the carrots. Season with salt & pepper. Cook the pork for 6 minutes.

Add the sesame ginger sauce. Combine.

Note: ensure the pork is cooked to a minimum temperature of 145°F

4

Cook the noodles: Add the noodles to the boiling water and cook for 4 minutes or until desired tenderness. Drain the noodles.

Gluten friendly cook the noodles: Cook the gluten free noodles for 7 minutes. Drain.

5

Add the bok choy: Add the bok choy to the carrots and pork. Combine.

Cover the pan with lid and cook for 3 to 4 minutes, stirring half way.

Add the noodles to the vegetables and pork. Combine.

6

Garnish & serve: Thinly slice the green onion. Roughly chop the peanuts.

In individual plates, place the noodles and garnish with the green onion and peanuts. Serve.

Bon Appétit!

Ingredients

Elementor

Elementor Pro

Elementor Extra

Elementor Extra+

ground pork

200 gr

400 gr

600 gr

ramen noodles

150 gr

300 gr

450 gr

carrot

150 gr

300 gr

450 gr

bok choy

150 gr

300 gr

450 gr

hoisin ginger sauce

75 ml

150 ml

225 ml

green onion

peanuts

2 tbsp

1/4 cup

1/3 cup

oil*

1/2 tsp

1 tsp

1 1/2 tsp

salt*

1 tsp

2 tsp

3 tsp

water*

6 cups + 3 tbsp

10 to 12 cups

13 to 15 cups

Health Fact

Dr. Craig Herrington Naturopath

Regina Naturopathic

CARROTS
1 square meter of carrot production, is adequate to fulfil the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Lacey Engel, Dietician

Beyond Baby Nutrition

Cooking for kids?
Go easy on the sesame ginger sauce as some children may not be used to these spices.

Making this recipe with kids?
Ask the child to help by completing step 4, 5 & 6:

Cook the carrots
Add the bok choy
Garnish & Serve

Recommended Wine Pairing

Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Raspberry summer bowl

Posted on by

This fresh summer dish is a twist on a deconstructed fresh roll. It is filled with smoked tofu, crunchy carrots, radishes, fresh romaine and chewy noodles. The bowl is topped with a zesty raspberry ginger sauce featuring OLiV’s lime EVOO and loads of raspberries. If you are craving something fresh, light and yet filling ready in less than 30 minutes, this is perfect! We know you will love it!

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

Featured Saskatchewan Products

Regina Naturopathic

CARROT
1 square meter of carrot production, is adequate to fulfill the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce radishes to kids as they may not like their spicy flavour right away.

Making this recipe with kids?
Ask the child to help by completing step 4:

Garnish & serve

Tools

Ingredients

Included

2 portions

4 portions

medium dry noodle

150 gr

300 gr

smoked tofu

105 gr

210 gr

carrot

75 gr

150 gr

radish

50 gr

100 gr

romaine

1/2

red cabbage

80 gr

160 gr

rapberry ginger sauce

1/3 cup

2/3 cup

salt

1 tsp

2 tsp

water

2 litre

4 litre

Preparation

1

Cook the noodles: In a large pot, bring water to a boil (2 liters, 4 liters) for the medium dry noodles. Add the salt (1 tbs, 2 tbs). When the water is boiling, add the medium noodles and cook for about 7 minutes or until desired tenderness.

2

Prepare the vegetables and tofu: Rinse and dry all produces. Cut the smoked tofu in thin 2 cm cubes. Peel the carrots. Cut the carrot and radishes in thin slices of about 1/4 cm. Cut the romaine in 3 cm thick slices. For your convenience, the red cabbage is already thinly sliced.

3

Finish the noodles: Place a strainer or colander in the sink. Place the medium dry noodles in the strainer or colander. Rinse the noodles. Drain and set aside. The noodles will be room temperature when served.

4

Garnish & serve: In individual serving bowls, place the lettuce, top with the noodles, red cabbage, carrots the radish and top with the smoked tofu, drizzle with Raspberry ginger sauce.

Bon Appétit!

Nutritional Information

Raspberry pork summer bowl

Posted on by

This fresh summer dish is a twist on a deconstructed fresh roll. It is filled with crispy pan fried pork tenderloin, crunchy carrots, radishes, fresh romaine and chewy noodles. The bowl is topped with a zesty raspberry ginger sauce featuring OLiV’s lime EVOO and loads of raspberries. If you are craving something fresh, light and yet filling ready in less than 30 minutes, this is perfect! We know you will love it!

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

Featured Saskatchewan Products

Regina Naturopathic

CARROT
1 square meter of carrot production, is adequate to fulfill the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce radishes to kids as they may not like their spicy flavour right away.

Making this recipe with kids?
Ask the child to help by completing step 6:

Garnish & serve

Tools

Ingredients

Included

2 portions

4 portions

medium dry noodle

150 gr

300 gr

pork tenderloin

200 gr

400 gr

carrot

75 gr

150 gr

radish

50 gr

100 gr

romaine

1/2

red cabbage

80 gr

160 gr

rapberry ginger sauce

1/3 cup

2/3 cup

oil*

1/2 tsp

1 tsp

salt*

1/8 tsp + 1 tsp

1/4 tsp + 2 tsp

peppe*

1 pinch

1/8 tsp

water

2 litre

4 litre

Preparation

1

Cook the noodles: In a large pot, bring water to a boil (2 liters, 4 liters) for the medium dry noodles. Add the salt (1 tsp, 2 tsp) to the water. When the water is boiling, add the medium noodles and cook for about 7 minutes or until desired tenderness.

2

Slice the pork: Cut the pork tenderloin in thin ½ to 1 cm slices.

3

Cook the pork: Place the oil (1/2 tbs, 1 tbs) in a large pan and turn on the heat to medium high. Place the pork tenderloin slices in the hot pan. Sprinkle the pork tenderloin with salt (1/8 tbs, 1/4 tbs) and pepper (1 pinch, 1/8 tbs). Cook the pork tenderloin slices about 3 minutes per side, until caramelized and slightly crispy on each side.

Note: ensure the pork is cooked to a minimum temperature of 145°F

4

Preparation: Rinse and dry all produces. Peel the carrots. Cut the carrot and radishes in thin slices of about 1/4 cm. Cut the romaine in 3 cm thick slices. For your convenience, the red cabbage is already thinly sliced.

5

Finish the noodles: Place a strainer or colander in the sink. Place the medium dry noodles in the strainer or colander. Rinse the noodle. Drain and set aside. The noodles will be room temperature when served.

6

Garnish & serve: In individual serving bowls, place the lettuce, top with the noodles, the carrots, radishes, red cabbage and top with the pork, drizzle with Raspberry ginger sauce.

Bon Appétit!

Nutritional Information

Thai bowl

Posted on by

This beautiful sunshine filled bowl is the perfect supper during a hot summer day. This Thai bowl is filled with red cabbage, carrots, broccoli, brown rice, lime and is topped with a beautiful green curry coconut lime dressing and cilantro. This recipe is super easy and delicious during a warm day.

Featured Saskatchewan Products

Tools

Preparation

1

Prepare and cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the rice, water (1 1/2 cup, 3 cup), salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp)and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, cut the broccoli in about 2 cm bites and shred the carrots.

Get the stink out of here! Broccoli and cabbage can stink! To reduce the smell, run cold water and open your broccoli and cabbage bags under the running cold water.

3

Prepare the lime and cilantro: Cut the lime in 6 segments and separate the cilantro leaves.

4

Finish the rice: Once the rice is cooked, remove the pot from heat and fluff the rice with a fork.

5

Assemble & Serve: In individual bowls place the cooked rice, the spinach, broccoli, carrots & red cabbage.Drizzle each bowl with about 3 tbsp of green curry coconut vinaigrette. Garnish with lime segments and cilantro leaves. Serve.

Note: this dish is also delicious the following day. Add the dressing just before service to ensure the vegetables stay crunchy.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

brown rice

3/4 cup

1 1/2 cup

spinach

60 gr

120 gr

carrots

100 gr

200 gr

broccoli

100 gr

200 gr

red cabbage

100 gr

200 gr

lime

cilantro

3 gr

6 gr

green curry lime coconut vinaigrette

1/3 cup

2/3 cup

water*

1 1/2 cup

3 cup

salt*

1/8 tsp

1/4 tsp

pepper*

1 pinch

1/8 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

BROCCOLI
Cruciferous vegetables such as broccoli, contain sulforaphane and indole-3-carbinol that have been shown to reduce the incidence of premenopausal breast cancer.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 5.

Assemble & serve

Recommended Wine Pairing

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04

Thai chicken bowl

Posted on by

This beautiful sunshine filled bowl is the perfect supper during a hot summer day. This Mediterranean bowl is filled with tomatoes, cucumber, spinach, quinoa, black olives and is topped with savory roasted bell pepper and lemon dressing. This recipe is super easy and delicious during a warm day.

Featured Saskatchewan Products

Tools

knife
cutting board
pot
fork
parchment paper
baking sheet

Preparation

1

Prepare and cook the rice: Turn on the oven to 375F. In the sink, place the rice in a strainer and rinse it well. In a pot, add the rice, water (1 1/3 cup, 2 2/3 cup), salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the chicken: While the rice is cooking, place the Thai spiced chicken breast on a non stick lined baking sheet, coat the chicken with oil (1/4 tbs, 1/2 tbs) and sprinkle with salt (1/8 tbs, 1/4 tbs). Once the oven is hot, bake the chicken for 15-20 minutes*. Let rest for about 5 minutes and cut the chicken in 1/2 cm slices.

*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F. If the chicken breast is small if may be cooked in 15 minutes.

3

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, cut the broccoli in about 2 cm bites and shred the carrots.

Get the stink out of here! Broccoli and cabbage can stink! To reduce the smell, run cold water and open your broccoli and cabbage bags under the running cold water.

4

Prepare the lime and cilantro: Cut the lime in 6 segments and separate the cilantro leaves.

5

Finish the rice: Once the rice is cooked, remove the pot from heat and fluff the rice with a fork.

6

Slice the chicken, Assemble & Serve: Cut the thai spiced chicken in 1 cm slices.In individual bowls place the cooked rice, the spinach, broccoli, carrots, red cabbage and thai spiced chicken slices. Drizzle each bowl with about 3 tbsp of green curry coconut vinaigrette. Garnish with lime segments and cilantro leaves. Serve.

Note: this dish is also delicious the following day. Add the dressing just before service to ensure the vegetables stay crunchy.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

brown rice

2/3 cup

1 1/3 cup

spinach

60 gr

120 gr

carrots

80 gr

160 gr

broccoli

80 gr

160 gr

red cabbage

80 gr

160 gr

lime

cilantro

3 gr

6 gr

green curry coconut vinaigrette

1/3 cup

2/3 cup

thai spiced chicken breast

200 gr

400 gr

water*

1 1/3 cup

2 2/3 cup

salt*

1/8 tsp + 1/8 tsp

1/4 tsp +1/4 tsp

oil

1/4 tsp

1/2 tsp

pepper*

1 pinch

1/8 tsp

Tags

Note: We cannot guarantee any dish is allergen free.

Dr. Herrington's Health Fact

Regina Naturopathic

ZUCCHINI
Zucchinis are rich in flavonoids (a type of antioxidant) such as zeaxanthin, carotenes, and lutein. A diet high in flavonoids is one of the best anti-aging strategies there is (regular exercise is the other).

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 6.

Cut the chicken, assemble & serve

Recommended Wine Pairing

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04

Nutritional Information

Vietnamese noodle bowl

Posted on by

This Vietnamese bowl is easy to prepare, healthy and light light. This dish is filled with vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated tofu and is drizzled with the traditional Vietnamese sauce: Nuoc Cham. It’s better than take out and is ready in 30 mins. We know you will love it!

Featured Saskatchewan farmers & producers

You will need

Preparation

1

Boil water & slice the tofu: In a large pot, bring water to a boil for the vermicelli.

Cut the lemongrass tofu in ½ cm slices. Place the cornstarch on a plate and coat each tofu slices with cornstarch. Season with salt.

2

Cook the tofu: In an oiled pan on medium high, add the tofu a single layer. Cook tofu slices 2 minutes per side. Set aside.

3

Prepare the vegetables: Rinse and dry all produces. Peel the carrots. Cut the carrot and cucumber in julienne (the shape of a match about 5 cm long). Roughly chop the mint. Finely slice the red hot pepper.

4

Cook the vermicelli: When the water is boiling, add the vermicelli and cook for 2 to 4 minutes. Strain the vermicelli under cold water. Drain and set aside. The vermicelli will be room temperature when served.

5

Make the vietnamese sauce: Add the Vietnamese sauce mix to a bowl. Add water (1/4 cup, 1/2 cup, 3/4 cup). Combine.

6

Garnish & serve: In individual serving bowls, place the lettuce, top with the vermicelli, the carrots, the cucumber and the lemongrass tofu, drizzle with Vietnamese sauce. Garnish with fresh mint and red hot pepper.

Ingredients

Included

2 portions

4 portions

lemongrass tofu

175 gr

350 gr

carrot

mini cucumber

romaine

1/2

fresh mint

5 gr

10 gr

thai chili

vermicelli

100 gr

200 gr

Vietnamese sauce

1/2 cup

1 cup

cornstarch

1 1/2 tbsp

3 tbsp

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

Cucumber
Cucumbers are one of the few foods that we eat without removing the seeds. Interestingly, it is the cucumber seeds that contain a number of carotenoids and flavonoids that can help protect our heart and blood vessels. Cucumbers also have compounds called cucurbitacins that have anti-cancer

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Serving Tip
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

Cooking for kids?
Feel free to leave out the thai chili as it is very spicy. It is recommended to slowly introduce fresh mint as it has a strong flavour.

Making this recipe with kids?
Ask the child to help by completing step 6:

Garnish & serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

Tags

Note: We cannot guarantee any dish is allergen free.

Fish sauce is in the Vietnamese sauce

Nutritional Information

Weight Watchers Smart Points

Lemongrass chicken noodle bowl

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This Vietnamese bowl is easy to prepare, healthy and light light. This dish is filled with vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated chicken and is drizzled with the traditional Vietnamese sauce: Nuoc Cham. It’s better than take out and is ready in 30 mins. We know you will love it!

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You will need

Preparation

1

Boil water & slice the chicken: In a large pot, bring water to a boil for the vermicelli.

Cut the lemongrass chicken in ½ cm slices.

2

Cook the chicken: In an oiled pan on medium high, place the lemongrass chicken slices. Season with salt. Cook for 3 minutes* per side, until caramelized and slightly crispy on each side.

*Note: ensure the chicken is cooked to a minimum temperature of 165°F

3

4

Cook the vermicelli: When the water is boiling, add the vermicelli and cook for 2 to 4 minutes.

Strain the vermicelli under cold water. Drain and set aside. The vermicelli will be room temperature when served.

5

Make the vietnamese sauce: Add the Vietnamese sauce mix to a bowl. Add water (1/4 cup, 1/2 cup, 3/4 cup). Combine.

6

Garnish & serve: In individual serving bowls, place the lettuce, top with the vermicelli, the carrots, the cucumber, the lemongrass chicken, drizzle with Vietnamese sauce. Garnish with fresh mint and red hot pepper.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

lemongrass chicken

200 gr

400 gr

carrot

mini cucumber

romaine

1/2

fresh mint

5 gr

10 gr

red hot pepper

vermicelli

100 gr

200 gr

Vietnamese sauce

1/2 cup

1 cup

Cooking with kits

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Serving Tip
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

Cooking for kids?
Feel free to leave out the thai chili as it is very spicy. It is recommended to slowly introduce fresh mint as it has a strong flavour.

Making this recipe with kids?
Ask the child to help by completing step 6:

Garnish & serve

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

CUCUMBER
Cucumbers are one of the few foods that we eat without removing the seeds. Interestingly, it is the cucumber seeds that contain a number of carotenoids and flavonoids that can help protect our heart and blood vessels. Cucumbers also have compounds called cucurbitacins that have anti-cancer effects and help manage blood sugar.

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

Tags

Note: We cannot guarantee any dish is allergen free.

Fish sauce is in the Vietnamese sauce