You possibly will not think you could lose weight while on a diet plan which includes rainbow peanut noodles but it is achievable. The key is to not eat rainbow peanut noodles or other high calorie potatoes, rice, starches every day but in moderation.

For instance, I allow myself moderately high calorie food once per week. I eat a calorie controlled diet 6 days a week, say 1400 to 1600 calories a day, and then 1 day, I eat what I please – without going overboard of course.

I have been using this method for the last 6 weeks and it has enabled me to lose 5 kilos. I have not changed my exercise routine or taken any supplements or diet drinks. I have only been aware of what I eat on most days and then eat whatever I feel like one day of the week.

I also believe it makes things easier if you have some support when dieting and for that I signed up with the Biggest Loser club. They have several tools to help you monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat asian food. I never imagined|thought|believed I could lose 5 kilos while eating asian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some asian food, I suggest|advise|propose you make rainbow peanut noodles which is one of my favourite|most admired|most adored|best loved asian recipes.

Rainbow Peanut Noodles

Posted by Beck in Colo

Source: Asian Noodles by Nina Simonds

This is one of our summer favorites, when it’s too hot to cook!

1/2 pound thin noodles, such as linguini, cooked
    until tender, rinsed with cold water, drained and
    tossed with 1 teaspoon sesame oil
5 carrots, peeled and grated
2 cucumbers (English/Seedless preferred), peeled, halved
    lengthwise, seeded, shredded and squeezed dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded and cut into thin strips (about 1 cup)
2 cups sliced, cooked chicken, cut into thin strips
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing (recipe follows)

Arrange noodles in large serving bowl. Arrange vegetables in concentric circles over the noodles and pile the chicken in the center. Sprinkle the scallions on top. Serve chilled or at room temperature with the Peanut Dressing. Serves 6.

Of course, I sometimes just toss everything together in a large bowl.

Chinese Peanut Dressing

Can be served with vegetable or noodle salads or a go-with-everything dipping sauce.

1 (1/2-inch) thick slice fresh ginger,
    peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste (Sambal Olek),
    or to taste
1/2 cup smooth peanut butter or more
    if necessary
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
3 1/2 tablespoons Chinese black vinegar or
    Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth or water, or more
    if necessary

In a food processor fitted with a metal blade, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it’s too thick, add more water/broth. If it’s too thin, add more peanut butter.

Makes about 1 3/4 cups. Keep refrigerated in a covered container and should last about 2 to 3 weeks.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.