- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 209.1
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 599.8 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 6.2 g
- Protein: 9.0 g
View full nutritional breakdown of MAKEOVER: Low Carb Chinese Noodle Stir Fry (by REDDBETSY) calories by ingredient
MAKEOVER: Low Carb Chinese Noodle Stir Fry (by REDDBETSY)Submitted by: REDDBETSY
View the original recipe for Low Carb Chinese Noodle Stir Fry
IntroductionFinally a low fat (& reduced carb) chinese stir fry the whole family can enjoy. Finally a low fat (& reduced carb) chinese stir fry the whole family can enjoy.
Number of Servings: 5
-2 packs Tofu Shirataki noodles (Publix, Whole Foods Store, in the refrigerated food section)
-1/2 cup of Frozen Broccoli or fresh florets
-1/2 cup of frozen shelled edamame
-1 cup fresh cabbage or Bok Choi chopped roughly
-1/2 small raw onion, sliced thin
-1 cup sweet red pepper, diced or slivered
-1 cup grated raw carrot (or slivered)
-1/3 cup low sodium soy sauce
-1 tbsp cornstarch
-1 tsp Siracha Chili Sauce
-3 Tbsp Natural peanut butter
-2.5 tbsp sesame seeds (optional)
-1/4 cup dry roasted peanuts (optional garnish)
Mix with some Extra Firm Tofu cubes before adding sauce.
Also good with Thin-Sliced Pork, Imitation Crab meat, Grilled Salmon, or Shredded Chicken Breast.
Grease pan and put on stove with medium heat. Drain noodles in sink and then place into heated pan. After about a minutes toss in broccoli, carrots, onions, edamame, cabbage and peppers. In a separate bowl mix soy sauce, cornstarch and sesame seeds until corn starch is dissolved mix in peanut butter and Siracha sauce to taste. Cook noodles and vegetables until there is little water on bottom of pan, or for about 10 to 15 minutes. Pour in Sauce mixture. Cook for another 5 minutes. Makes about five 1.5 cup servings. Enjoy!