| Thai Vermicelli Bowl by Terry Conlan, Executive Chef Lake Austin Spa Resort Lake Austin Spa Resort 12 ounces lean protein (chicken breast, pork tenderloin, tofu or a combination) salt, pepper non-stick pan spray 8 green onions 4 cups cooked vermicelli noodles ¾ cup shredded carrots 1 cup cilantro, chopped 1 cup fresh basil, chopped ¼ cup dry roasted peanuts, chopped Asian chile paste Ginger sweet and sour sauce Season the protein lightly with salt and pepper. Spray with non-stick spray then charcoal grill until done. Spray and briefly charcoal grill the green onions (chop into 1 inch lengths.) Heat the vermicelli noodles and divide into 4 large bowls. Slice the protein and use to top the noodles, along with the green onions. Add a mound of carrots, cilantro and basil to each bowl. Sprinkle with peanuts. Accompany with a ramekin each of chile paste and ginger sauce. Serves 4 340 cal./5 gm fat Ginger Sauce: 1 cup Karo light syrup 1/3 cup cider vinegar 2 tablespoons pickled ginger, minced 2 tablespoons juice from pickled ginger, minced 2 teaspoons Asian chile paste ½ teaspoon salt two ¼ slices of fresh ginger Whisk all ingredients together. Chill. Yield 1 2/3 cup 50 cal./0 gm fat
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