Curry Chinese and a Beer

[sbettoni]

I am a curry and beer kind of man and thought those days had gone! However, now I make my own curries but just don't have rice or naan bread! I also enjoy making my own Chinese food but just without fried rice or noodles. Try cooking in a wok using FryLight and serving in a dish. You will soon get used to cutting out the carb element and it will keep your blood sugars down so you can have a nice beer or glass of wine with it! Saturday night takeaway is a thing of the past...just do your own with fresh ingredients...I can let you have my recipes if your interested? 😉

 

[bill hopkinson]

I am a curry and beer kind of man and thought those days had gone! However, now I make my own curries but just don't have rice or naan bread! I also enjoy making my own Chinese food but just without fried rice or noodles. Try cooking in a wok using FryLight and serving in a dish. You will soon get used to cutting out the carb element and it will keep your blood sugars down so you can have a nice beer or glass of wine with it! Saturday night takeaway is a thing of the past...just do your own with fresh ingredients...I can let you have my recipes if your interested? 😉

I am holiday in China right now, and my sugar levels are a little lower than back home.
It is so hot I need the cold beer, 35C, and Anchor Lite is the chinese beer of choice.
I am more a stirfry person myself, but go for home-cooked Malaysian, or Tamil curries, not so much chinese.
Last night we had a whole roast duck with three dishes of steamed vegetables, calabrese, wingbean, and possibly sorrel. I had the obligatory bowl of rice but mostly filled up on the veg. Cost £3 each.

 

[robert@fm]

Chow Mein wouldn't be the same without the mein, but I suppose I could try using those no-carb noodles I've read about on here. I would also have to omit the pineapple chunks I used to add to the mix.

I'll need to get myself a wok (one of those with a slightly flat bottom, rather than a fully-rounded one with a firestand)...

 

[bill hopkinson]

Chow Mein wouldn't be the same without the mein, but I suppose I could try using those no-carb noodles I've read about on here. I would also have to omit the pineapple chunks I used to add to the mix.
I'll need to get myself a wok (one of those with a slightly flat bottom, rather than a fully-rounded one with a firestand)...

I tried the no carb noodles at the allergy exibition at Olympia. Disgusting texture, I wouldn't give them cupboard space! I use less noodles and some beansprouts, more nutrition.
Japanese buckwheat noodles work well with fewer cals, but the colour is brown.

 

[sbettoni]

I didn't ever imagine I could enjoy Indian or Chinese food without the noodles or rice but I just add chunky vegetables instead such as courgettes, Mushrooms, Peppers, Thick cut onions almost like a soup in the end but great for weight loss and you don't feel stuffed if you have a nice cold lager with it either!

 

[bill hopkinson]

I didn't ever imagine I could enjoy Indian or Chinese food without the noodles or rice but I just add chunky vegetables instead such as courgettes, Mushrooms, Peppers, Thick cut onions almost like a soup in the end but great for weight loss and you don't feel stuffed if you have a nice cold lager with it either!

I am eating here in China and they think it is normal to ask for a plate of green veg instead of a bowl of rice.
In Chinatown London, not the same, I have to say it twice.

 

[DeusXM]

I tried the no carb noodles at the allergy exibition at Olympia. Disgusting texture, I wouldn't give them cupboard space!

If you mean the shiritaki noodles, the texture should change when you fry them (which I'm assuming you would do if you're making chow mein!). I've made chow mein with them before and no-one's even noticed that they're different to regular noodles. The downer, of course, is they are quite expensive.