Spicy Soba Noodle Stir Fry

STIR FRY

1/2 tsp. Ginger, grated

2 cloves Garlic, minced

3 Green Onions

3 c. Napa Cabbage, shredded

3 c. Shiitake Mushrooms, sliced

1/3 c. Bean Sprouts (I used mung beans)

3 oz. Buckwheat Soba Noodles, pre-cooked or dried (if using dried, cook according to manufacturer's  directions before adding to the vegetables.)

Over medium heat add a little bit of oil to a large skillet, enough to coat the bottom.  Add the garlic, ginger and green onions and saute' 30 seconds to a minute until fragrant. Add in the mushrooms and saute' another minute.  Add cabbage and half of sauce.  Cook another 5-7 minutes until cabbage has cooked down, stirring occasionally.  Reduce heat slightly and add in bean sprouts, soba noodles and remaining sauce. Toss to combine and cook until heated through.

SPICY DRESSING

1.5 tsp. Toasted Sesame Oil

3/4 tsp. Olive Oil

2 tbsp. Seasoned Bean Paste

1.5 tsp. Rice Vinegar

3/4 tsp. Mirin

Combine all ingredients in a small bowl and whisk until completely combined.

                                                  

                                        

            Yummy Seasoned Bean Paste!  

Slightly spicy and very salty.  The market had one labeled spicy, but I didn't get it because I was scared I would burn my tongue off, which I'm sure I would've, because this one was just right.  I also omitted using any salt or soy sauce because it was so salty on its own.  The vinegar also helps to cut down some of the saltiness.

*I served this with a side of roasted kabocha squash.

Lo-Cal Pesto Pasta

I'm personally not a huge fan of pasta because of it's high calorie content and the amount it takes for me to eat in order to feel full. So a lot of the time I'll swap it out for vegetables such as spaghetti squash, zucchini, asparagus, or shiritake noodles. Sometimes I'll still cook pasta (whole wheat) because of it's nutritional benefits, but just cut back and use a combination of the two.

1 Spaghetti squash
2 Cloves garlic, roasted*
2 tsp. Olive Oil
Salt/Pepper

1/2 c. Sun dried tomatoes in oil
5 tbsp. Pesto sauce

Begin by pre-heating the oven to 400. Cut the spaghetti squash in half lengthwise and seed. Puncture the flesh of the squash all over with a fork. Combine the olive oil and roasted garlic to create a paste. Rub down the squash with the paste. Sprinkle with salt and pepper. Place squash, flesh side down, on a greased or lined baking sheet and roast for 45-50 minutes until tender. Let cool.

When squash is cool enough to handle, remove from skin with a fork and try to separate as much as possible to resemble spaghetti noodles. Toss the squash with pesto sauce and tomato.

*To roast garlic, leave the entire bulb in tact, but peel off the outer layers leaving just one layer (or as close as you cam get to it) to cover. Cut off the top of the entire bulb, leaving the cloves exposed. Rub with oil and cover in foil. Roast in a 375 oven for 25-30 minutes. Simply squeeze the cloves out of their skin when ready to use.