Hot & Spicy Noodle II

Below are the dishes I am going to teach in the cooking class.

Szechuan Hot and Spicy Beef Noodle Soup

Nutrition value for 1/3 portion of recipe and 50% of soup consumed:

Calorie 509, Fat 28.7 g, Carbohydrate 61 g, Fibre 3 g, Sugar 9 g, Cholesterol 50 mg, Sodium 1,059 mg, Protein 17 g.

Vietnamese Spicy Cold Noodle

Nutrition value for 1/4 portion of recipe and no additional dipping sauce:

Calorie 631, Fat 25.1 g, Carbohydrate 68 g, Fibre 1 g, Sugar 5 g, Cholesterol 220 mg, Sodium 821 mg, Protein 35 g.

Thai Curried Noodle with Chicken

Nutrition value for 1/4 portion of recipe:

Calorie 477, Fat 23.3 g, Carbohydrate 47 g, Fibre 4 g, Sugar 7 g, Cholesterol 49 mg, Sodium 857 mg, Protein 19 g.

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Cooking Robot

Modern Chinese Sweet Dim Sum

Contaminated Diet Contributes to Phthalate and Bisphenol A (BPA) Exposure

While water bottles may tout BPA-free labels and personal care products declare phthalates not among their ingredients, these assurances may not be enough. According to a study published February 27 in the Nature Journal of Exposure Science and Environmental Epidemiology, we may be exposed to these chemicals in our diet, even if our diet is organic and we prepare, cook, and store foods in non-plastic containers. Children may be most vulnerable.

“Current information we give families may not be enough to reduce exposures,” said Dr. Sheela Sathyanarayana, lead author on the study and an environmental health pediatrician in the UW School of Public Health and at Seattle Children’s Research Institute. She is a physician at Harborview Medical Center’s Pediatric Environmental Health Specialty Unit, and a UW assistant professor of pediatrics.

Phthalates and bisphenol A, better known as BPA, are synthetic endocrine-disrupting chemicals. Previous studies have linked prenatal exposure to phthalates to abnormalities in the male reproductive system. Associations have also been shown between fetal exposure to BPA and hyperactivity, anxiety, and depression in girls.

The researchers compared the chemical exposures of 10 families, half of whom were given written instructions on how to reduce phthalate and BPA exposures. They received handouts prepared by the national Pediatric Environmental Health Specialty Units, a network of experts on environmentally related health effects in children. The other families received a five-day catered diet of local, fresh, organic food that was not prepared, cooked or stored in plastic containers.

When the researchers tested the participants’ urinary concentrations of metabolites for phthalates and BPA, they got surprising results. The researchers expected the levels of the metabolities to decrease in those adults and children eating the catered diet.

Instead, the opposite happened. The urinary concentration for phthalates were 100-fold higher than the those levels found in the majority of the general population. The comparison comes from a study conducted by the National Health and Nutrition Examination Survey. This is a program of studies managed by the Centers for Disease Control and Prevention and designed to assess the health and nutritional status of adults and children in the United States.

The concentrations were also much higher for children as compared to the adults. The researchers then tested the phthalate concentrations in the food ingredients used in the dietary intervention. Dairy products—butter, cream, milk, and cheese—had concentrations above 440 nanograms/gram. Ground cinnamon and cayenne pepper had concentrations above 700 ng/g, and ground coriander had concentrations of 21,400 ng/g.

“We were extremely surprised to see these results. We expected the concentrations to decrease significantly for the kids and parents in the catered diet group. Chemical contamination of foods can lead to concentrations higher than deemed safe by the US EPA,” said Dr. Sheela Sathyanarayana.

Using the study results, the researchers estimated that the average child aged three to six years old was exposed to 183 milligrams per kilogram of their body weight per day. The U.S. Environmental Protection Agency’s recommended limit is 20 mg/kg/day.

“It’s difficult to control your exposure to these chemicals, even when you try,” said Sathyanarayana. “We have very little control over what’s in our food, including contaminants. Families can focus on buying fresh fruits and vegetables, foods that are not canned and are low in fat, but it may take new federal regulations to reduce exposures to these chemicals.”

Source: University of Washington

Pan-fried Chicken with Peaches


4 skinless, boneless chicken breasts
3 unpeeled peaches, cut into wedges
1 tbsp olive oil
1 shallot, finely chopped
1/2 cup white wine
1 tbsp Dijon mustard
1/2 cup sour cream
1/3 cup fresh dill


  1. Lightly sprinkle both sides of chicken with salt.
  2. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add chicken and cook until golden, turning occasionally, about 12 to 14 minutes. Remove and set aside.
  3. Reduce heat to medium. Add wine to pan, then scrape up and stir in any brown bits from pan bottom. Add peach and shallot. Cook while stir often until peaches soften slightly and wine is reduced, about 3 to 4 minutes.
  4. Mix in mustard and return chicken and any juice to pan. Bring to a boil gently, uncovered, turning chicken ocassionally until sauce thickens slightly. Mix in sour cream and season with salt to taste. Sprinkle sprigs of dill and serve.

Makes 4 servings.

Source: Chatelaine

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