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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A single serving of noodles tossed with green onion, ginger, garlic and sesame seeds under a pour of smoking hot oil, loosened with noodle water and soy sauce.
A one-pot chicken noodle soup with curry powder, ginger and a squeeze of lime, the shredded thighs stirred back into a ginger-rich broth with carrots and wheat noodles.
A Malaysian-inspired glass noodle salad with cold-water prawns, herbs and cucumber in a tamarind-lime dressing, served family style with shell-on prawns fried in a sweet chilli-soy glaze and a homemade tomato sambal.
Chewy glass noodles stir-fried with chicken, soft ribbons of egg, baby corn, celery, napa cabbage, bell pepper, onion and scallions. The noodles soak up the savory seasoning as they turn clear in the wok. Chicken is included here; pork, vegetables or tofu can be used instead.
Bite-size beef stir-fries with bell peppers, onion and mushrooms in a gochujang-ketchup sauce enriched with mayonnaise. A touch of starch gives the sauce its steakhouse gloss.
A spicy, warming bowl of gochujang kidney beans and spinach served with charred Tenderstem broccoli, brown rice, kimchi, spring onions and sesame seeds.
Firm tofu squares braise in a skillet of gochujang, soy and bouillon, then finish with butter and sesame oil for a glossy, savory sauce, served with rice and crumbled seaweed snacks.
Main course20 min4 servings14 kcalEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Wheat noodles glossed in a fiery gochujang-tahini sauce with wilted broccoli rabe, garlic and basil. Lime wedges and sesame seeds finish each bowl with brightness and crunch.
Thick slices of halloumi are pan-fried in olive oil until crisp and golden on both sides, then finished with honey, fresh thyme and a pinch of chilli flakes.
A bubbling hot pot of beef small intestines and bulgogi beef with napa cabbage, shiitake, glass noodles and perilla over beef bone broth. Perilla seed powder thickens and enriches the spicy broth at the end.
Hand-rolled potato gnocchi are pan-tossed with garlic, then simmered in heavy cream melted with Gorgonzola. The sauce is rich and pungent against the pillowy dumplings.
A clear chicken broth with carrot, leek, celery and potato, poached full of gondi — tender chicken and chickpea dumplings spiced with turmeric, cumin and cardamom.
Feel free to swap in any nuts, seeds or dried fruit you have hanging around to make these easy granola cookies (just make sure you stick to the same quantities or the cookies might be too crumbly). Dip them in melted dark chocolate and sprinkle with sea salt for a fancy finish. Each cookie provides 225 kcal, 7g protein, 22g carbohydrate (of which 12.1g sugars), 11.3g fat (of which 2.8g saturates), 3.8g fibre and 0.23g salt.
Gemelli tossed in a quick sauce of grated ripe tomatoes simmered with miso and fish sauce, finished with butter, black pepper, seaweed snacks and basil.
Chicken thighs are marinated with lemon, garlic, spices and yoghurt, then grilled and served with a Greek salad, warm pitta bread and tzatziki. You’ll need skewers and a grill.
Main course2 hr 45 minServes 4590 kcalEgg-freeDiabeticHigh Fiber
Butter beans, asparagus, spring greens and kale simmer in vegetable stock in an ovenproof pan, with eggs baked into wells in the greens and feta and dill scattered over.
Blanched green beans are dressed warm with an almond, basil and Parmesan pesto sharpened with lemon juice and zest. Extra toasted flaked almonds scattered over the top add crunch.
BritishLight meals & snacks40 minServes 2 as a side5 kcalVegetarianGluten-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Flat mushrooms marinated in vegan oyster sauce and garlic are pan-fried until caramelised and served over noodles in a green curry coconut broth with chilli oil and coriander.
Thai and South-East AsianMain course1 hrServes 4309 kcalEgg-freeDiabetic
Cooked chicken is folded with avocado and cucumber into a vivid herb sauce blended from parsley, dill, chives, tarragon, yoghurt, mayonnaise and lemon.
Cauliflower florets marinated in spiced soy yogurt with curry paste, turmeric and cumin, skewered with mango chunks and grilled, finished with lemon and cilantro.
Chewy udon noodles in a blended kimchi, mayonnaise and soy sauce, blanketed with grated cheddar and mozzarella and grilled until bubbling, then topped with more kimchi, cornichons and nori.
Main course40 minServes 245 kcalVegetarianEgg-freeDiabeticLow Fat / Low Cholesterol
Chicken breast pieces marinated in lemon, garlic, paprika, cumin and cinnamon are threaded onto skewers with red onion and bell peppers and grilled until golden.
Chicken strips marinated in coconut milk with curry powder and turmeric, threaded onto skewers and grilled until the edges char. Peanut sauce for dipping and a sharp, crunchy cucumber relish complete the plate.
ThaiAppetizer40 minServes 2 to 3888 kcalGluten-freeEgg-freeHigh Fiber