Description

MALAYSIAN CRISPY SEAWEED POPIAH (1 Roll / Serving)
1) 1 large Spring Roll Wrap – 44Cals each
2) 1 large Seaweed sheet – 10Cals each
3) ½ cup (75g) Sweet Turnip, shredded – 21Cals
4) ¼ cup (21g) Carrots, shredded – 9Cals
5) 2 tbsps. (20g) Sweet Corn – 16Cals
6) 1 tbsp. Peanuts, crushed – 53.5Cals

Per Serving – 153.5Cals (without sauce)

COLD GLASS NOODLE SALAD (Serves 5)
Salad Ingredients
1) 125g Glass Noodles – 455Cals
2) ½ medium (600g) Cabbage, shredded – 112Cals
3) 2 medium (122g) Carrots, peeled & shredded – 50Cals
4) 1 Red Bell Pepper, diced – 37Cals
5) 1 Japanese Cucumber (150g), thinly sliced – 21Cals
6) ½ cup Fresh Basil, coarsely chopped – 4Cals
7) ½ cup Fresh Coriander, coarsely chopped – 4Cals
8) 1 large (25g) Spring Onion, thinly sliced – 8Cals
9) ½ cup unsalted Peanuts (73g), crushed – 427Cals

Spicy Lime Vinaigrette Dressing
1) 3 tbsps. Fresh Lime Juice – 12Cals
2) 3 tbsps. Rice Wine Vinegar – 15Cals
3) 1 tbsp. Soy Sauce – 9Cals
4) ½ tbsp. Sesame Oil – 60Cals
5) ½ tbsp. Olive Oil – 60Cals
6) ½ tbsp. Maple Syrup – 26Cals
7) 1 Garlic Clove, minced – 5Cals
8) ½ tsp. Dried Chilli Flakes

Per Serving – 261Cals (with dressing)

HIYAYAKKO (Serves 2)
1) 1 block (300g) of Silken or Soft Tofu, drained & washed – 117Cals
2) 1 Spring Onion, thinly sliced – 8Cals
3) 1 tbsp. Ginger, grated – 3Cals
4) 1 – 2 tbsps. Soy Sauce – 12Cals
5) Bonito Flakes (Omit for Vegans)

Per Serving – 70Cals