[enter SHIRATAKI NOODLES] (cue heaven music)
these bad boys are made from soybean and yams. they're only 40 calories per serving and can be used as a substitute for regular noodles in just about any dish. that includes stir-fries, pasta dishes...you name it! i ended up making the most protein-licious dish ever with these.
protein-o-rama stir-fry
16 oz. shirataki noodles, fettucine style
2 tbsp vegetable oil
1/2 cup peanut butter
1/4 cup soy sauce
1 tbsp sesame oil
2 tbsp sriracha (or more; i like it spicy!) - i call this cock sauce, but it's the asian hot sauce with a green top
1 block firm tofu, chopped into 1/2 inch cubes
1 tsp crushed red pepper
1 inch ginger, grated
3 garlic cloves, grated or minced
1 red onion, thinly sliced
1 bell pepper, thinly sliced
1 cup broccoli, cut into florets
1/2 cup frozen corn
in a large, deep nonstick pan or wok, heat up the vegetable oil over high heat. while the oil is heating, drain the noodles in a colander and rinse with hot water. allow it to drain while you're preparing the rest of the dish. when the oil is hot, carefully put in the tofu in a single layer. do not disturb the tofu for at least 2 minutes - allow it to develop the oh-sooo-yummy golden crust. it generally takes about 5-7 minutes to get most of the sides nice and golden brown.
while the tofu is cooking, make your sauce. mix together the peanut butter, soy sauce, sesame oil, and sriracha until combined. set aside.
when the tofu is golden on most sides, put in the crushed red pepper, garlic, and ginger. increase the flame to high again. cook for a minute. put in the onions and peppers and move them toward the bottom of the pan. allow them to sit undisturbed for a minute so they caramelize. put in the rest of the veggies and stir frequently. cook the veggies for about 2-3 minutes, then add the drained noodles. cook the noodles for a minute, then turn off the heat and add the peanut sauce. incorporate the sauce through the noodles and veggies thoroughly. serve and feel buff!
*update: i've been told that this is actually a vegan dish! look at how inclusive i am.
16 oz. shirataki noodles, fettucine style
2 tbsp vegetable oil
1/2 cup peanut butter
1/4 cup soy sauce
1 tbsp sesame oil
2 tbsp sriracha (or more; i like it spicy!) - i call this cock sauce, but it's the asian hot sauce with a green top
1 block firm tofu, chopped into 1/2 inch cubes
1 tsp crushed red pepper
1 inch ginger, grated
3 garlic cloves, grated or minced
1 red onion, thinly sliced
1 bell pepper, thinly sliced
1 cup broccoli, cut into florets
1/2 cup frozen corn
in a large, deep nonstick pan or wok, heat up the vegetable oil over high heat. while the oil is heating, drain the noodles in a colander and rinse with hot water. allow it to drain while you're preparing the rest of the dish. when the oil is hot, carefully put in the tofu in a single layer. do not disturb the tofu for at least 2 minutes - allow it to develop the oh-sooo-yummy golden crust. it generally takes about 5-7 minutes to get most of the sides nice and golden brown.
while the tofu is cooking, make your sauce. mix together the peanut butter, soy sauce, sesame oil, and sriracha until combined. set aside.
when the tofu is golden on most sides, put in the crushed red pepper, garlic, and ginger. increase the flame to high again. cook for a minute. put in the onions and peppers and move them toward the bottom of the pan. allow them to sit undisturbed for a minute so they caramelize. put in the rest of the veggies and stir frequently. cook the veggies for about 2-3 minutes, then add the drained noodles. cook the noodles for a minute, then turn off the heat and add the peanut sauce. incorporate the sauce through the noodles and veggies thoroughly. serve and feel buff!
*update: i've been told that this is actually a vegan dish! look at how inclusive i am.
I am now hungry.
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