Makes 2 servings
The variety of vegetables combined with the noodles in this stir-fry provide a variety of tastes and textures that will keep your taste buds satisfied on your down days.
4 green onions, cut diagonally into 1-inch lengths
1 garlic clove, minced
1/4 pound small green beans or snow peas
1/4 small head napa cabbage, shredded (about 3/4 cup)
1 bok choy, cut crosswise into
thin slices
2 to 3 tablespoons reduced-sodium chicken broth
3/4 pound bean sprouts
1 teaspoon cornstarch mixed with 2 tablespoons reduced-sodium soy sauce
Sriracha sauce (hot chili sauce), to taste (see Note for Egg Drop Soup)
1 (8-ounce) package shirataki tofu noodles, drained, cut into bite-size pieces, prepared according to package directions and drained again (see Shirataki tofu noodles)
Spray a wok or large skillet with cooking spray and heat over high heat. Add the green onions and stir-fry about 1 minute. Add the garlic and green beans and stir-fry about 2 minutes. Add the cabbage and bok choy and about 2 tablespoons of the broth. Cover and steam until the vegetables are crisp-tender, about 1 minute. Add the bean sprouts and toss to combine. Add the cornstarch mixture and Sriracha sauce. Cook, stirring, until the sauce is bubbly and thickened, 2 to 3 minutes. Stir in the noodles and heat through. Divide between two plates and serve.
Per serving: Calories 177, Protein 15g, Total fat 2g, Sat fat 0g, Trans fat 0g, Cholesterol 0mg, Carbohydrate 33g, Dietary fiber 15g, Sodium 325mg
Variations: About ½ cup shredded cooked chicken or diced tofu can be added with the noodles, adding about 100 calories.