Cantonese-style Cold Noodle with Chicken and Pork


240 g fresh Chinese egg noodle
160 g cooked chicken breast, shredded
160 g roast pork, shredded
1/4 cup shredded pickled vegetables (五柳菜), rinse and drained
1/4 cup cucumber, shredded
1/4 cup carrot, shredded
1 tsp toasted sesame seeds

Noodle Dressing

3 tbsp Hoisin sauce
3 cubes fermented tofu
1 tbspsesame oil
1 tsp light soy sauce
1 tbsp sugar
1 to 2 tbsp cool boiled water


  1. Cook noodle in boiling salted water until al dente. Remove and drain. Mix with 1/2 tbsp cooked oil. Cover with plastic wrap and chill in refrigerator.
  2. Mix dressing ingredients in a bowl. Season to taste.
  3. Spread cold noodle on serving plates. Place meats and vegetables on top. Drizzle with dressing and sprinkle with sesame seeds before serving.

Makes 2 to 3 servings.

Source: Chinese Rice and Noodles

In Pictures: Japanese Lunches

A Controversial Recipe: Green Pea Guacamole

Published by The New York Times . . . . .

Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado — and help the guacamole stay that way. Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause. This dish, a collaboration between ABC Cocina’s chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, is the best kind of greenmarket tweak upon a classic.


½ pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
¾ teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
zest of 1 lime
juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
flaky sea salt, for serving
tortilla chips, for serving
lime wedges, for serving


Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.

Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.

In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.

In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.

Source: The New York Times

Read more

New York Times Politely Suggests Peas in Guacamole; Internet Demands Retraction . . . . .

Benefits of Vitamin B12 Supplements for Older People Questioned

Supplements offer no benefits for nervous system and brain function in older people with moderate vitamin B12 deficiency

Vitamin B12 supplements offer no benefits for neurological or cognitive function in older people with moderate vitamin B12 deficiency, according to a new study published in the American Journal of Clinical Nutrition.

Around one sixth of people in the UK aged over 75 have vitamin B12 deficiency, which when severe can lead to significant problems in the nervous system including muscle weakness, problems with walking, tiredness, and pins and needles, as well as depression and problems with memory and other important everyday cognitive functions. Vitamin B12 is found in everyday foods such as fish, meat, poultry, and dairy products.

There is clear evidence that individuals with severe vitamin B12 deficiency (with or without anaemia) benefit significantly from treatment. However, there is uncertainty about the relevance of vitamin B12 treatment in non-anaemic individuals with moderate vitamin B12 levels.

Previous studies have suggested that people with moderate vitamin B12 deficiency have poorer nerve and memory functions. The effects of daily supplementation with vitamin B12 to correct moderate deficiency on nervous system function were previously unknown.

Researchers led by Dr Alan Dangour at the London School of Hygiene & Tropical Medicine conducted a trial of 201 people aged over 75 years. Participants, who had moderate vitamin B12 deficiency and were not anaemic, received a tablet every day for one year containing either vitamin B12 or a placebo.[1] At the end of the study after 12 months of supplementation, participants undertook clinical tests to assess their nervous system function including measures of muscle strength, coordination, mobility, tests of cognitive function including memory, and of psychological health.

The researchers found no evidence of improved neurological or cognitive function among people who received vitamin B12 compared to those who received the placebo tablets.

Dr Alan Dangour, Reader in Food and Nutrition for Global Health at the London School of Hygiene & Tropical Medicine, said: “This is the first trial of the effect of vitamin B12 supplementation on neurological and cognitive function in older people with moderate vitamin B12 deficiency. Many people may be taking vitamin B12 supplements on a regular basis and it has been thought they would enhance function in older people. Our study found no evidence of benefit for nervous system or cognitive function from 12 months of supplementation among older people with moderate vitamin B12 deficiency.

“We advise older people concerned about their health and cognitive function to eat a diverse and healthy diet, keep cognitively active and when possible take regular physical activity.”

The study was conducted by a team of researchers from the London School of Hygiene & Tropical Medicine, King’s College London, UCL, and Oxford University.

Although the number of participants in the study was relatively small, the researchers report that it was sufficiently large to detect clinically relevant effects. The supplements contained a safe recommended dose of vitamin B12, although it is possible that the dose may have been too low to affect neurological or cognitive function, or that the supplements might be needed for several years to have an impact.

Source: EurekAlert!

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