- 1 Zucchinis (or 1 Zucchini, one squash)
- 100g Egg noodles (2 servings)
- 2/3 - 1 Block Bean Curd (resembles Tofu- find it in the Asian grocery store)
- 1/2 head Red cabbage, shredded
- 2 TBSP frozen onions
- 1 Red bell pepper (I didn’t have one, so i omitted)
- 1 cup carrot strings
- 1 bundle of Chinese “string” mushrooms (I can’t remember what they’re actually called)
- 1 TBSP Ginger
- 2 TBSP Minced Garlic
Sauce
- 1/4 cup PB2 + 2 TBSP water (or use regular peanut/nut butter, but it increases the calories a LOT)
- 2 TBSP Lime Juice
- 2 TBSP Liquid Aminos (or soy sauce)
- 2 TBSP Sugar Free Maple Syrup
- 2 tsp ginger
- 1 tsp Cayenne
- 3 TBSP Water (or more/less to make sauce desired consistency)
Garnish:
- Fresh Cut Thai Basil
- Cashews
- Sesame Seeds
- Lime Wedges
- Prep your veggies: Spiralize the Zucchini/Squash with a vegetable spiralizer (Amazon). Chop the cabbage. Chop the bottoms off of the mushrooms, and pull them apart. Cut the bell peppers into strips.
- Mix all sauce ingredients into a bowl.
- Cut the bean curd into cubes.
- Boil the Egg Noodles according to package directions, drain, and set aside.
- Heat a skillet or Wok (don’t add oil, or lightly mist with cooking spray). Sauté the onions, garlic, and carrots for a few minutes.
- Add the cabbage and sauté for a few minutes until it wilts down a bit.
- Add the remaining veggies and bean curd cubes. Stir “fry” until it cooks a bit, then cover and let cook on low heat, stirring occasionally, until all the vegetables are cooked through.
- Combine with the noodles, then stir in the sauce, and toss to coat.
- Top with optional toppings.
Makes 4 servings
Nutrition (without toppings):
Calories 249
Fat 6g
Sat Fat 1g
Carbs 38g
Sugars 9g
Fiber 6.5g
Protein 16g

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