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Sunday, April 5, 2020

Ling’s Vegetarian Noodle Bowl and Madras Tandoori Chicken Bowl Recipes

Bowls….it seems they’ve been a part of our society since the beginning of time!

In the early 70’s, one of the most popular TV shows was bowling for dollars. Prizes were given to the best bowler. Then there are the endless bowls in your cupboard that get take up every inch of your counter when you’re preparing a meal for friends. What of the many Bowls during the football championships – not to mention the climactic Super Bowl!

These days bowls have once again, come into the lime light as bowls of Created Food! Pasta bowls, bowls of Pho, Rice Bowls & yes, Breakfast Bowls. With all this hype about bowls, here is my contribution…. 

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Ling and his beautiful wife Jackie were friends of mine from the southern region of China. Having meals at their home revealed to me that their food is really outstanding. No chicken balls or other North American influences – just simple great tasting and healthy food.

Here’s to you Linger!!!

Serves 2-4

·         ½ cup Baby Bok Choy, washed & sliced diagonally

·         ½ cup Broccoletti or Broccoli Flowerets, cut into bite size pieces

·         1 clove garlic, chopped coarsely

·         ¼ cup Leek, sliced

·         ¼ cup Shitake Mushrooms, wiped, nipped at black bottom tip

·         ½ cup shelled Edamame Beans (fresh or frozen)

·         1 small nib fresh Ginger, crushed

·         Squeeze of fresh Lime

·         Some fresh Cilantro (optional)

·         1 tin Coconut Milk

·         1 tbsp Coconut Oil

·         150 gram Brown or White Rice Noodle


 Cook Rice Noodle according to direction on package. Set aside.

Bring a small pot of water, half full to a boil. Put in broccoletti or broccoli and let it cook for 5 minutes, remove and set aside to cool.

Heat coconut Oil in a Wok or large frying pan. Over med high heat, Sauté garlic & ginger, after 1 minute add mushrooms. Continue to stir 1 minute then add Broccoli. After 1 minute add Edamame & leeks, stir and then pour in Coconut Milk. Let it all come together for 5-7 minutes.

Add noodles and continue cooking for another 2 minutes. Serve with a squeeze of Lime & some Cilantro & if you dare, a fresh Thai Chili Pepper!

TIP – Wiping mushrooms to remove dirt instead of washing them prevents them from becoming soggy.


This is a wonderful aromatic recipe that uses Tandoori spice – you could be brave and try another blend from the Indian family of Masalas; Madras, Tikka and Curry. Use complete organic thighs to allow some of the “healthy fat” to remain.

Serves 2-4

  • 4-6 Chicken Breasts – Bone In, Skin On
  • 1 tbsp Dry Tandoori Spice Blend
  • Juice of ½ fresh Lime
  • 1-1.5 cups of Brown Basmati Rice
  • ½ tsp Garlic, chopped fine
  • 1 tbsp Shallot or Green Onion , chopped fine
  • 1 tsp Coconut Oil
  • 1 cup Coconut Water
  • 1 cup water (more if necessary)


In a bowl toss chicken Tandoori, Coconut Oil & Lime Juice together. Place on a baking sheet and cook uncovered in the oven for 25 to 30 minutes at 350°

In a frying pan over medium heat, add coconut oil and sauté garlic & shallots for 2 minutes. Add dry rice and mix with cooked vegetables & continue cooking for another 2 minutes. Add coconut & enough Spring water to cover rice and slow cook for 15-20 minutes or until rice is tender but not soggy.   

TIP – Try a Rice Cooker to make a more fluffy rice!

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Andy Muto
Andy Mutohttp://www.createhealthyfood.com
Wellness Chef to professional athletic mentor Gary Roberts at his high performance program, Andrew gives substance to Garys ethos to “refuel” the body with good nutritious food. “It’s great to see how professional athletes like Stamkos, Neal, Scheifele, Kessel & McDavid all respond to the menus we present each day. Keeping food ideas simple, familiar and tasty has been the key to get everyone eating healthy.”

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