I love my carbs. They’re the bane of my existence. I can cut down on the sugar, I can cut down on the fat, but if a diet calls for a reduction in carbs, it can go f*ck itself. I recall trying the Paleo diet, and after day three, I was angry, I was irritated and I was unable to concentrate. All clear symptoms of carb withdrawal.
That’s why I can’t lose weight and my ass continues to expand. I’m trying out more exercises but that’s just making me hungrier and crave for more carbs. Nothing like some thick toasted sourdough smothered in butter for that perfect pre- and post-work out snack.
Carbs go straight to my ass, lovehandles and thighs. It’s just so much cushioning there at the moment and carbs can take all the blame because otherwise my diet is quite healthy. I eat a sh*t ton of veg, I’m probably one of the few people that actually eats 10 a day on most days.
Anyway, here’s one of my favorite carb dishes. Chinese sesame noodles are a great alternative to a Western pasta salad at your next potluck. It is worth getting all the Chinese ingredients but if getting to a Chinese shop isn’t that convenient do use the alternatives listed in the recipe. Taste as you go with the sauce as well, but in generally i’d say stick with the measurements, you should like it.
You could also top with some crunchy roasted peanuts, which I had meant to do but forgot, or some shredded chicken.
Recipe adapted from Appetite for China
400g noodles of your choice
1 tbsp vegetable oil
2 carrots, julienned
1 small cucumber, julienned
A bunch of chives, finely chopped
A bunch of coriander, chopped
1/2 tbsp vegetable oil
1 tbsp minced garlic
1 tbsp minced ginger
4 tbsp Chinese sesame paste (can maybe replace with tahini if you can’t find it)
2 tbsp soy sauce
2 tbsp sesame oil
1 1/2 tbsp Chinese rice vinegar (use Japanese if you can’t get this)
2 tsp chili paste (try to find a chili bean sauce, like the Lao Gan Ma Chinese brand, any , if not sambal olek or sriracha works)
1 1/2 tbsp sugar
Cook the noodles according to package instructions. Drain, rinse with cold water, drain again. Toss with 1 tbsp vegetable oil and set aside.
For the sauce, heat the remaining 1/2 tbsp of vegetable oil and when hot, fry the garlic and ginger for just 30 seconds until fragrant. Set aside.
In a bowl, whisk together all the remaining ingredients for the sauce along with 3 tbsp of water until smooth then mix in the garlic and ginger.
Toss the noodles with the sauce, the julienned vegetables and chopped herbs. Can be served at room temperature or cold.