I've got gallstones and had a very bad attack of bilary colic last
week. The emergency doctor told me to aim for a no-fat diet, which he
said was impossible, but to go for as low a fat one as I was able.
The first few days, still with bad memories of pain, I ate fruit and
veges and plain steamed fish.
But I'm a foodie. I like flavour. My daughter's been home this week
and armed with a cookbook she's made me some lovely meals with no more
than 8 grams of fat per dinner. I don't think I'm going to starve, nor
lose much weight while I wait for my operation in a fortnight.
A particularly nice dish she cooked was hokkien noodles with chicken
and an Asian type sauce. Delicious.
I'd add that to my repertoire even when I can eat fattier foods again.
I'll share the recipe.
SWEET CHILLI CHICKEN NOODLES
12oz Hokkien noodles
4 chicken thigh fillets, cut into small pieces
2 tbsp sweet chilli sauce
2 tsp fish sauce
1 tbsp oil
1 tbsp lime juice
The recipe called for 3.5 oz baby corn, halved and 5 oz sugar snap
peas (mange tout)
She used sugar snap peas and sliced button mushrooms.
* Place noodles in a large bowl. Cover with boiling water and gently
break apart with a fork. Leave 5 mins, drain.
* Combine chicken, chilli sauce and fish sauce in a bowl
* Heat wok over high heat, add the oil and swirl to caot. Add chicken
and stir-fry 3-4 mins till cooked through. Add veges and stir-fry 2
mins. Add noodles and lime juice. Serve.
Nutrition per serve
(Recipe says it serves 4-6. We had it between three - using three
chicken thighs - and it wasn't a large serve)
Protein 30g, fat 6.5g, carbs 50g, dietry fibre 4g, cholesterol 53mg,
1593Kj, 380 calories.