Asian food has always been a favourite of mine. If done in a healthy manner, it is a wonderful way of adding loads of healthy vegetables and protein with sauces that please most taste buds.
And whilst nutrition and healthy food choices are always my main priority, a close second is preparing recipes that are easy to prepare for the many time-poor, life fatigued individuals, couples and families that I work with as a naturopath.
This dish ticks all the boxes in that way. A reminder to all time poor people – always cook double amounts of any dish or have extra serves so that lunch the next day or another dinner is already prepared. Life is way too busy to waste time in the kitchen, if you can strategically manage things a little better for your quality of life and your health. This dish as with most of my meals, is easy to freeze.
This Asian Tofu and chicken mince dish is a simple and heathy dinner option that is low in starchy carbohydrates, high in antioxidants and protein.
For this recipe I use organic chicken mince and semi fried tofu so I simply chop and add or you can add firm tofu.
With most recipes, you can substitute ingredients for what you have in your fridge. I use grated carrot, mushrooms, zucchini, spring onions, red capsicum and asparagus for this recipe as that is what I had in the fridge. Chinese cabbage is a great addition and so is broccoli, cauliflower, and corn. Basically, the sauce ingredients which combines garlic, ginger, coriander, and chilli can be added to just about anything. I use it for one of my San choy bow recipes also.
The other night my husband and I finished work very late and I added the garlic and ginger pulp that I buy from my organic grocer that is in glass jars so that time was saved yet a healthy meal was consumed. Obviously I prefer fresh herbs however there are times when corners must be cut in a busy life.
I always add a load of organic vegetables though so that they are a mighty contributor to the meal and for kids, it is a fabulous way to hide vegetables from picky taste buds.
I am a big fan of organic chicken mince due to the way the chickens are treated and fed and the lack of detrimental health impacts of commercial meat and where possible I try to use more natural ingredients.
Now let’s talk about sweet potato noodles. They are very thin glass like noodles that I buy from the Asian section of coles or most supermarkets. Dangmyeon, “glass noodles” which are made in Korea have a really nice chewy texty. I add them to soups, stir fries and more. I like them because they take 8 minutes, and they are really light. in Korean, are made from sweet potatoes. When cooked they become translucent with a chewy texture. Perfect for stir-fry and soup. Japchae literally translates to “mixed & stirred” and there’s not much more than that. I buy the Obap brand.
I hope you enjoy this tasty recipe for the time poor yet health conscious amongst you.
This recipe serves 2 with left overs for lunch the next day.
- 1 kilo of organic chicken mince
- 1 220-250g of semi fried or firm tofu, cut in cubes
- 1 large carrot or 2 small, grated
- 2 medium zucchini’s finely diced
- 1 large red capsicum, finely diced
- 8 spring onions, finely chopped
- 2 cups of finely chopped button mushrooms
- 1 bunch of asparagus, chopped
- 6 cloves of garlic, finely diced or crushed or 2 tsps of garlic pulp
- 2 large green chillies, finely sliced or 1 tsp of chilli pulp
- 2 thumb sized pieces of ginger, finely sliced or grated or ¾ tsp of ginger pulp
- 1 large tablespoon of coconut oil
- 2 tablespoons of sesame oil
- 4 tablespoons of fish sauce
- ¼ cup coconut aminos, tamari or gluten free sauce
- 1 tablespoon of maple syrup
- 2 heaped teaspoons of Chinese 5 spice
- Large handful of finely chopped fresh coriander
- 1 packet of Obap Sweet Potato glass noodles
Boil large saucepan of water and add your sweet potatoes noodles; cook for 8 minutes, drain and set aside.
Heat your coconut oil in a large fry pan or wok on medium heat and add garlic, ginger, spring onions and chilli and cook until fragrant.
Now add your chicken mince and break up whilst cooking with a fork until the mince has lost any pink colour.
Add your vegetables, sesame oil and stir through until vegetable mix has reduced and is more tender.
Now add coconut aminos/gluten free soy sauce, fish sauce, maple syrup and Chinese 5 spice and stir until sauce has evaporated a little.
Add tofu and stir through gently.
Add fresh coriander for the final minute and stir through.
Add sweet potato noodles and stir through well.
Serve in bowls and devour.