Shirataki

Shirataki Lo Mein

Shirataki Lo Mein
Makes 3 servings, approximately 2 cups each

2 packages Shirataki (tofu) noodles (8 ounces each)
1 medium onion, sliced
8 ounces fresh mushrooms sliced
6 ounces snow pea pods, chopped
1/2 cup shredded carrots
1 cup fresh bean sprouts
2 tablespoons sesame oil, divided
1 tablespoon Thai fish sauce
3 garlic cloves, crushed and minced
1-2 tsp fresh gingers, crushed and minced

1.  Drain shirataki noodles in a colander. Set aside.
2.  In a large non-stick skillet, heat 1 tablespoon sesame oil over medium-high heat. 
3.  Add onions and mushroom, saute until the onions are beginning to get soft.  Add pea pods, carrots and the fish sauce.  Saute until the carrots are hot but crunchy.
4.  Add bean sprouts.  Toss to mix.  Remove from heat, and set aside in a bowl.  Cover to help it stay warm.
5.  In the same skillet, reheat the remaining sesame oil.  Add the crushed garlic and ginger. Stir for 1 minute.
6.  Add the drained shirataki noodles.  Toss occasionally for 2-4 minutes.
7.  Add noodles to vegetables in bowl.  Gently mix together.

Nutritional Data:
Calories:     194
Fat:             10.1g
Sat fat:          1.3g
Chol:               0mg
Sodium:       438mg
Carbs:         21.3g
Fiber:            6.1g
Protein:         7.2g

Note:  If you are concerned about sodium, eliminate the Thai fish sauce.  That will reduce the sodium per portion to 42.3mg.  However, you will need to add more spices to help bring additional flavor.  In that case, double the garlic and ginger, or add Chinese Five Spice blend.

Moo Shu Vegetables on Shirataki Noodles

     

Moo Shu Vegetables on Shirataki Noodles
                 
Serve 4

4 large eggs
12 ounce bag of Broccoli Slaw (or other shredded vegetable, approximately 4 cups)
1 cup bean sprouts (fresh)
1 cup shredded carrots
6 ounce bag snow peas, diced into ½ inch pieces
3 scallions sliced thinly
2 cloves garlic, minced
1 Tablespoon fresh ginger root, crushed

1 Tablespoon plus one teaspoon sesame oil
2 Tablespoons rice wine vinegar
1 Tablespoon Hoisin sauce
1 teaspoon soy sauce

14 ounces shirataki tofu noodles (2 bags)

1.   Empty bags of noodles into colander. Rinse. Set aside.
2.   Heat non-stock skillet with cooking spray. Lightly scramble eggs, and place in skillet.  Cook   until lightly set, remove from skillet, set aside.
3.   Wipe out skillet, re-spray with cooking spray over medium heat. When hot, add garlic and ginger, stirring, for one minute.
4.   Add broccoli slaw, carrots, bean sprouts and snow peas. Add vinegar, and 1 tablespoon sesame oil and let warm for 3 minutes.  Stir once or twice.
5.   Add hoisin sauce and eggs.  Stir to break up eggs.  Until heated through (3-4 minutes.)
6.   In a second non-stick pan, spray with cooking spray and add remaining 1 tsp sesame oil over medium-high heat. Add shirataki noodles and half of the scallions.  Toss until hot. (1-2 minutes)

Serve the vegetables (2 cups) over the noodles (1/2 cup).

Nutrition Data:
Calories:          204
Fat:                  10.5g
Sat fat:               2.1g
Chol:             211.5mg
Sodium:           230mg
Carbs:              18.9g
Fiber:                 8.1g
Protein:            11.7g