Hot and Spicy Noodle III

Below are the dishes I’ll teach in the cooking class this evening.

Spicy Chicken Noodle with Peanut Sauce

Nutrition value for 1/6 portion of recipe:

Calorie 377, Fat 19.2 g, Carbohydrate 43 g, Fibre 3 g, Sugar 7 g, Cholesterol 63 mg, Sodium 658 mg, Protein 19 g.

Stir-fried Noodle with Five-spice Szechuan Beef and Vegetable

Nutrition value for 1/6 portion of recipe:

Calorie 321, Fat 16 g, Carbohydrate 30 g, Fibre 2 g, Sugar 2 g, Cholesterol 18 mg, Sodium 592 mg, Protein 16 g.

Hot and Spicy Toss Noodle with Shrimp, Pork and Vegetable

Nutrition value for 1/6 portion of recipe:

Calorie 298, Fat 10.6 g, Carbohydrate 37 g, Fibre 2 g, Sugar 4 g, Cholesterol 109 mg, Sodium 682 mg, Protein 13 g.

See my related posts and pictures of ingredients:

Targeted Biopsy of Prostate Cancer

Targeted biopsy, a major advance in prostate cancer diagnostics, was detailed by a UCLA team in the current issue of Urologic Oncology. The new technology fuses MRI with real-time 3D ultrasound, providing an exacting method to obtain biopsy specimens from suspicious areas in the prostate.

The unique fusion method provides a major improvement in the way prostate biopsy is performed since the current biopsy methods were developed in the mid-1980s, according to UCLA professor of urology Dr. Leonard S. Marks, a study author.

Four UCLA departments — urology, radiology, pathology and biomedical engineering — collaborated with the medical device company Eigen Inc. to develop and test the technology. The team’s early experiences with it are reported in the online May/June issue of the journal Urologic Oncology.

Read more ….

A Thai Salad with Store-bought Roast Chicken

Ingredients

1 rotisserie chicken or 3 cups chopped cooked chicken
3 mini-cucumbers or 1 field or English cucumber
2 tomatoes
4 cups arugula or baby spinach
2 limes
2 tbsp vegetable oil
1½ tsp dark sesame oil
1 tbsp each fish sauce and hot chili-garlic sauce or 1 tsp hot red-chili flakes
Pinches of granulated sugar and salt

Method

  1. Remove and discard skin from chicken, then pull off meat. Tear or cut into bite-sized pieces. Place in a large bowl. Slice cucumbers into rounds and add. Cut tomatoes into thin wedges and add, along with arugula. Toss to mix.
  2. Squeeze 2 tbsp (30 mL) of juice from limes into a bowl. Whisk in oils, fish sauce, chili-garlic sauce, sugar and salt. Drizzle over chicken mixture. Toss to coat. Taste and add more chili-garlic sauce if needed. Best served right away.

Nutrients for each of 4 servings

318 calories, 17 g fat, 9 g carbohydrates, 2 g fibre, 477 mg sodium, 33 g protein

Source: Chatelaine