普羅旺斯的天空下 Living in Provence

最近有點小忙...小忙後又發懶...在此先分享一道快速又低脂的食譜。

120公克 蟹肉
150公克 細雞蛋麵, 煮熟、沖冷水、瀝乾備用
1條 有機櫛瓜, 使用削皮刀削成緞帶樣
1條 有機紅蘿蔔, 去皮、使用削皮刀削成緞帶樣
1條 有機蔥, 切細
小把有機甜豌豆夾, 去頭尾、斜對切
小把有機芫荽, 切碎
半顆紅洋蔥, 切絲
1 小段黃瓜, 去籽、斜切薄片
半顆黃檸檬汁(或萊姆)
2大匙 魚露
1大匙 有機細蔗糖
6大匙 開水   

1.  將紅蘿蔔、櫛瓜、豌豆夾於滾燙鹽水中川燙1.5-2分鐘; 沖冷水、瀝乾備用
2.  將細蔗糖溶解於魚露中, 然後加入開水與檸檬汁調味
3.  於一大碗中, 先加入黃瓜、洋蔥、蔥和蟹肉, 淋上1/3的醬汁, 輕輕的拌勻

4.  加入其餘的食材和醬汁, 攪拌均勻即可

English Version:

Crab & organic veggies noodle salad

I have been a bit busy and lazy (both) lately.  Here is one of my quick and low-fat dinner solutions.

120g crab meat
150g egg noodles, boiled, refreshed under cold water and drained
1 organic courgette, shaved into ribbons with a peeler
1 organic carrot, peeled and shaved into ribbons with a peeler
a small handful of organic sweet peas, trimmed and sliced on the diagonal
1 organic spring onion, finely sliced
1 small bunch of organic coriander, finely chopped
half of a red onion, finely sliced
1 piece (about 4-5 cm) of cucumber, seeds removed and thinly sliced on the diagonal
juice from half of a lemon or lime
2 tablespoons fish sauce
1 tablespoon organic golden caster sugar
6 tablespoons water

1.  Blanch the carrot, courgette and sweet peas in a shallow saucepan of boiling salted water for 1.5-2 minutes.  Refresh under cold water and drain thoroughly.
2.  In a bowl, dissolve the sugar in fish sauce.  Add the water and lemon juice to season.
3.  Add the cucumber, onion, spring onion and crab meat into a mixing bowl.  Spoon over 1/3 of the sauce and mix gently.
4.  Add the rest of the ingredients and sauce and toss well.  Serve immediately.