Chinese Noodle III

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

Braised Noodle Soup with Chicken and Bok Choy

Nutrition value for 1/6 portion of recipe:

Calorie 327, Fat 15.3 g, Carbohydrate 46 g, Fibre 3 g, Sugar 6 g, Cholesterol 47 mg, Sodium 1,063 mg, Protein 14 g.

Shanghai Noodle with Shrimp and Pork

Nutrition value for 1/8 portion of recipe:

Calorie 303, Fat 11.3 g, Carbohydrate 30 g, Fibre 1 g, 2 g, Cholesterol 88 mg, Sodium 737 mg, 21 g.

Stir-fried Rice Noodle with Beef and Soy Sauce

Nutrition value for 1/6 portion of recipe:

Calorie 289, Fat 10.2 g, 35 g, Fibre 2 g, Sugar 1 g, Cholesterol 18 mg, Sodium 692 mg, Protein 14 g.

See my related posts:

Less Sleep, Disrupted Internal 24-hour Clock Means Higher Risk of Diabetes and Obesity

A study by researchers at Brigham and Women’s Hospital (BWH) reinforces the finding that too little sleep or sleep patterns that are inconsistent with our body’s “internal biological clock” may lead to increased risk of diabetes and obesity. This finding has been seen in short-term lab studies and when observing human subjects via epidemiological studies. However, unlike epidemiological studies, this new study provides support by examining humans in a controlled lab environment over a prolonged period, and altering the timing of sleep, mimicking shift work or recurrent jet lag.

The study was electronically published in Science Translational Medicine.

Researchers hosted 21 healthy participants in a completely controlled environment for nearly six weeks. The researchers controlled how many hours of sleep participants got, as well as when they slept, and other factors such as activities and diet. Participants started with getting optimal sleep (approximately 10 hours per night). This was followed by three weeks of 5.6 hours of sleep per 24-hour period and with sleep occurring at all times of day and night, thereby simulating the schedule of rotating shift workers. Thus, during this period, there were many days when participants were trying to sleep at unusual times within their internal circadian cycle—the body’s “internal biological clock” that regulates sleep-wake and many other processes within our bodies. The study closed with the participants having nine nights of recovery sleep at the usual time.

The researchers saw that prolonged sleep restriction with simultaneous circadian disruption decreased the participants’ resting metabolic rate. Moreover, during this period, glucose concentrations in the blood increased after meals, because of poor insulin secretion by the pancreas.

According to the researchers, a decreased resting metabolic rate could translate into a yearly weight gain of over 10 pounds if diet and activity are unchanged. Increased glucose concentration and poor insulin secretion could lead to an increased risk for diabetes.

“We think these results support the findings from studies showing that, in people with a pre-diabetic condition, shift workers who stay awake at night are much more likely to progress to full-on diabetes than day workers,” said Orfeu M. Buxton, PhD, BWH neuroscientist and lead study author. “Since night workers often have a hard time sleeping during the day, they can face both circadian disruption working at night and insufficient sleep during the day. The evidence is clear that getting enough sleep is important for health, and that sleep should be at night for best effect.”

Source: EurekaAlert!

Brownie with Chocolate Cream and Marshmallow


2/3 cup cocoa
1½ cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 eggs, at room temperature
2 tsp vanilla
6 squares (1 oz each) semi-sweet chocolate, chopped
1 cup heavy cream
1 package (1 lb) large marshmallows, halved
1 cup crushed graham crackers


  1. Heat oven to 350°F.
  2. Line two 8″ x 8″ glass baking pans with enough foil to hang over sides. Lightly coat foil with nonstick cooking spray.
  3. In medium bowl sift together cocoa, flour, baking powder and salt.
  4. In large bowl cream sugar and butter with electric mixer until fluffy. Blend in eggs and vanilla.
  5. Add dry ingredients to butter mixture in two even batches, mixing well after each addition. Divide batter evenly between pans. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean.
  6. While brownies are baking, melt chocolate in top of double boiler over simmering water. Remove from heat. Pour cream into chocolate, stirring until smooth; set aside.
  7. When brownies are done switch oven to broil setting. Arrange marshmallows, cut side down, on top of brownies. Broil 1 to 2 minutes, until marshmallows are golden brown (watch carefully—marshmallows can burn quickly).
  8. Use overhanging foil to lift brownies out of pans and place on rack. Let cool slightly. Cut each brownie slab into 16 2-inch squares.
  9. To serve, place two brownie squares on a dessert plate, drizzle with chocolate sauce and sprinkle crushed graham crackers over top.

Makes 8 servings.

Source: Canadian magazine

Today’s Comic

Home-cooked Chinese Breakfast

The Menu

  • Noodle Soup with Tomato and Egg
  • Pickled Daikon