You might not accept that you can lose weight while on a diet which includes singapore noodles but it is feasible. It is pivotal to not eat singapore 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 for 6 days of the week, say 1200 to 2000 calories per day, and then one day, I eat what I please – within moderation of course.

I have been eating this way for the last few weeks and it has helped me to lose 5 kilos. I have not increased my exercise plan or taken any supplements or diet food. I have just been aware of what I eat on most days and then eat whatever I like one day of the week.

I also think it is helpful if you have professional support when dieting and for that I signed up with the Biggest Loser club. They have several tools to enable you to monitor your progress and attain 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 singapore noodles which is one of my favourite|most admired|most adored|best loved asian recipes.

Singapore Noodles

Posted by swm56 at recipegoldmine.com 6/11/01 9:37:41 am

Source: Recipe courtesy of Ken Hom-Great Food

8 ounces thin dried rice noodles
2 eggs, beaten
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon finely chopped fresh ginger
6 fresh red or green chiles, seeded and finely shredded
6 fresh or canned water chestnuts, peeled if fresh, sliced
2 ounces Chinese black mushrooms, soaked, stems removed,
    and finely shredded
1/4 pound Chinese barbecue pork or cooked ham, finely shredded
3 scallions, finely shredded
4 ounces cooked small shrimp, shelled
1 1/2 cups small, sweet frozen peas, thawed
Cilantro leaves, to garnish

Curry Sauce
2 tablespoons light soy sauce
3 tablespoons Indian Madras curry paste or powder
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup canned coconut milk
3/4 cup good quality read-made chicken stock

Soak the rice noodles in a bowl of warm water for 25 minutes, then drain them in a colander or sieve.

In a small bowl, combine the eggs with the sesame oil, salt, and pepper and set aside.

Heat a wok over a high heat, then add the peanut oil. When it is very hot and slightly smoking, add the garlic, ginger, and chiles and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork or ham, and scallions and stir-fry for 1 minute. Then add the rice noodles, shrimp, and peas and stir-fry for another 2 minutes. Add all the sauce ingredients and cook over a high heat for 5 minutes or until most of the liquid has evaporated. Now pour the egg mixture over the noodles and stir-fry constantly until the egg has set. Turn the noodles on to a large platter, garnish with cilantro leaves and serve immediately.

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%.