Yakinasu, atsuage to ebi no raisunuudoru sarada / rice noodles with grilled eggplant, deep-fried tofu and shrimp salad

The sweet and sour flavor of a spicy dressing or dipping sauce is a big appeal in warm or hot weather. While grilled eggplant, atsuage deep-fried tofu and shrimp make a great salad individually or in combination, pairing them with rice noodles makes a quick, filling meal. Grill eggplant and atsuage until slightly burnt for a stronger aroma! This is something similar to what I used to eat at a Vietnamese restaurant in Portland, Oregon, years ago.

1/2 of recipe:
473 calories; 21.8 g protein; 15.2 g fat; 62.5 g carbohydrate; 57.3 g net carbs; 439 mg sodium; 58 mg cholesterol; 5.2 g fiber; 636 mg potassium

Dressing only (including shami dried shrimp solids; 1/2 of recipe):
25 calories; 1.9 g protein; 0 (0.08) g fat; 4.5 g carbohydrate; 4.2 g net carbs; 375 mg sodium; 10 mg cholesterol; 0.3 g fiber; 49 mg potassium

Hayatouri no somutamu / som tam salad with chayote

While green papaya is probably the best known ingredient for som tam, many vegetables are equally tasty in the dish. The aroma of garlic, chili peppers and dried shrimp as they are pounded together takes me back to the streets of Bangkok. You are supposed to pound the main fresh vegetable as well, but to make it easy for tired or lazy arms and also to cut back on the amount of nam pla, in the following recipe the veggie is first mixed with sugar to let out some moisture.

1/2 of recipe:
104 calories; 5.0 g protein; 3.4 g fat; 15.1 g carbohydrate; 11.8 g net carbs; 132 mg sodium; 15 mg cholesterol; 3.3 g fiber

Toriniku to piinattsu no togarashi-itame / gong bao ji ding / kung pao chicken

A popular Chinese dish originally from Sichuan. Here is a colorful, sauteed version for home kitchens. Make sure to marinate chicken long enough for maximum flavor, and toast peanuts well prior to use for a nice crunch.