{"id":4844,"date":"2009-10-18T04:10:54","date_gmt":"2009-10-18T04:10:54","guid":{"rendered":""},"modified":"2009-10-19T05:10:20","modified_gmt":"2009-10-19T05:10:20","slug":"Chef-Mai-Pham-on-Smart-Cooking-and-Eating","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=4844","title":{"rendered":"Chef Mai Pham on Smart Cooking and Eating"},"content":{"rendered":"

House Foods teamed up with Dr. Melina Jampolis, CNN diet and nutrition expert and Chef Mai Pham, executive chef and owner of Lemon Grass Restaurant in Sacramento and UC Berkeley\u2019s Star Ginger at Caf\u00e9 Three to help UC Berkeley start the semester on a healthy note. At a special campus event titled Boost Your GPA not BMI this Semester, Dr. Melina gave nutrition tips for eating well and avoiding college weight gain while Chef Mai showed students how to lighten up Asian noodle favorites with the delicious low-calorie, House Foods Tofu Shirataki Noodles. <\/p>\n

During a lively presentation, Dr. Melina shed light on college weight gain and shared lifestyle strategies for optimal wellbeing. \u201cTwenty-five percent of students gain at least five pounds in the first two months of college due in part to late night snacking and decreased exercise,\u201d said Dr Melina. \u201cStudents can easily prevent this by making smarter eating choices which could help combat weight gain and lead to better classroom performance and better grades.\u201d <\/p>\n

Chef Mai\u2019s sizzling pan captivated the audience as she showed them how to reduce the carbs and calories using House Foods Tofu Shirataki Noodles. \u201cWith these wonderful Shirataki noodles, you can enjoy your favorite dishes without feeling guilty,\u201d said Chef Mai.<\/p>\n

Chef Mai\u2019s \u2018enlightened\u2019 take on traditional Asian noodle dishes include:<\/b> <\/p>\n

Straight A Ginger Shirataki Noodle Salad<\/b> \u2014 refreshing and versatile, these noodles make great salads, snacks, and more elaborate meals. <\/p>\n

Spicy Drunken Shirataki with Chicken<\/b> \u2014 for best flavors, do what Thai cooks do \u2013 start with a hot pan and go a little heavy handed on the garlic, chiles and Thai basil for an enticing, smoky savoriness. <\/p>\n

Shiratakilicious Chicken Curry Noodle Soup <\/b> \u2014 adapted from the popular Thai noodle soup kao soi, this meal-in-a-bowl is hearty, soothing and satisfying all at once. <\/p>\n

The calories and carbs in these dishes were significantly reduced by swapping traditional noodles with Tofu Shirataki Noodles, made from tofu and Asian yam flour. Chef Mai cut back on fats without sacrificing flavor by relying on bold herbs and aromatic ingredients such as Thai basil, ginger, sesame and lime. Developed with students in mind, Chef Mai\u2019s recipes call for minimal prep and cook time while using inexpensive and accessible ingredients.<\/i><\/p>\n

Straight A Ginger Sesame Shirataki Noodle Salad<\/h2>\n

Makes 2 servings<\/i>
\nIngredients<\/b><\/p>\n

    \n
  • 6 to 8 medium fresh shiitake mushrooms, cut into \u00bc\u201d slices<\/li>\n
  • 1 (8 oz) packages House Foods shirataki spaghetti noodles, thoroughly rinsed in hot water, drained and squeezed dry with towel<\/li>\n
  • 1 cup thinly sliced green cabbage, rinsed and patted dry <\/li>\n
  • \u00bd cup thinly sliced red cabbage, rinsed and patted dry<\/li>\n
  • 1\/2 cup thinly shredded carrots <\/li>\n
  • 1\/3 cup mint leaves, coarsely chopped<\/li>\n
  • 3 tablespoons chopped cilantro<\/li>\n
  • 2 cups arugula or any leaf lettuces<\/li>\n
  • 2 tablespoons toasted sesame seeds<\/li>\n<\/ul>\n


    Dressing<\/h3>\n

      \n
    • 3 tablespoons chopped ginger<\/li>\n
    • 1 teaspoon chopped garlic <\/li>\n
    • 1 tablespoon lime juice<\/li>\n
    • 3 tablespoons sugar<\/li>\n
    • 1 teaspoon dried chili flakes<\/li>\n
    • 2 tablespoons soy sauce<\/li>\n
    • 1 tablespoon sesame oil<\/li>\n
    • 2 tablespoons vegetable oil plus extra for cooking<\/li>\n
    • Salt to taste<\/li>\n<\/ul>\n

      \nDirections<\/b><\/p>\n

        \n
      1. Place all dressing ingredients in a blender and process just until smooth. (You can also use a knife to finely mince the ginger and garlic and whisk the dressing by hand.) Set aside. <\/li>\n
      2. Place 1 tablespoon oil in saut\u00e9 pan and heat over moderate heat. Add mushrooms; stir 1 minute then add 1 tablespoon dressing. Stir another 30 seconds and remove from heat. <\/li>\n
      3. Meanwhile place noodles and remaining dressing in a mixing bowl and toss several times. Set aside for at least 15 minutes to absorb flavors. <\/li>\n
      4. To assemble salad, add mushrooms, cabbages, carrots, mint and cilantro to the noodle mixture and toss gently. <\/li>\n
      5. Line plates with arugula and place noodle mixture on top. Garnish with sesame seeds and serve. <\/li>\n<\/ol>\n

        Spicy Drunken Shirataki with Chicken<\/h2>\n

        Makes 2 servings<\/i>
        \n Ingredients<\/b><\/p>\n

          \n
        • 1\/3 pound chicken breasts, cut into thin slices<\/li>\n
        • 2 teaspoons cornstarch<\/li>\n
        • 1 tablespoon water<\/li>\n
        • 2 tablespoons vegetable oil<\/li>\n
        • 2 tablespoons sliced shallots<\/li>\n
        • 1 teaspoon minced garlic<\/li>\n
        • \u00bd cup sliced yellow onions<\/li>\n
        • 1 teaspoon chopped Thai bird or serrano chiles or to taste<\/li>\n
        • 1 cup packed Thai basil leaves<\/li>\n
        • 1 \u00bd tablespoons fish sauce<\/li>\n
        • 1 \u00bd tablespoons oyster sauce<\/li>\n
        • 1 (8 oz) package House Foods shirataki fettucine noodles, rinsed thoroughly, squeezed dry with towel<\/li>\n
        • \u00bc cup chicken stock plus extra<\/li>\n
        • \u00bd red bell pepper, cut into thin strips<\/li>\n
        • 2 to 3 cups thinly sliced bok choy, blanched or spinach leaves<\/li>\n<\/ul>\n

          \nDirections<\/b><\/p>\n

            \n
          1. Combine chicken, cornstarch and water in a bowl and toss until evenly coated and set aside. <\/li>\n
          2. Heat oil in a large non-stick frying pan over moderate heat. Add shallots, garlic, onions, chilies and basil leaves and stir until fragrant, about 1 minute then add chicken. Cook until chicken begins to turn white, about 1 minute then add fish sauce, oyster sauce, noodles, chicken stock, red bell pepper and bok choy. Cook until chicken is done and vegetables are thoroughly hot, another 2 minutes. If pan is dry, add additional stock to moisten noodles. Serve immediately. <\/li>\n<\/ol>\n

            Shiratakilicious Chicken Curry Noodle Soup<\/h2>\n

            Adapted from the popular Thai noodle soup kao soi, this meal-in-a-bowl is hearty, soothing and satisfying all at once. You can garnish the noodles with just about anything, from leftover turkey or chicken to tofu and vegetables.<\/i>
            \nMakes 4 servings<\/i><\/p>\n

            Broth<\/h3>\n