Asian Skinny Noodles with Garlic Vegetable Medley
With my meals so easy to make, I feel like I’m cheating you out of lessons in culinary graces. But my mission remains. To prove how fast and easy home cooking can be that tastes better than take-out, is cheaper, and almost looks gourmet! (At least by my standards:).
There is a lot of flexibility with this dish. Go to an oriental market and select a skinny noodle you have never tried before. Experiment. I used a basic dry ramen style noodle. You’ll find dozens of brands of dry, ramen noodles in large packages. They cook in 3-5 minutes and aren’t as heavy as spaghetti noodles. I would recommend avoiding rice noodles for this particular dish but ramen, soba, buckwheat, or udon will work perfectly.
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|Asian Skinny Noodles|
|Dried ramen noodles (or other oriental style thin noodle)|
|Westsoy Italian or Asian baked tofu, cut into chunks|
|1 T hoisin sauce|
|1 T satay sauce* (peanut sauce)|
|1 T light Tamari Sauce|
|Drizzle of peanut oil|
*[Some store bought satay sauces are vegan and some contain anchovy paste so check the label]
Cook noodles per package instructions and drain. Spray skillet with cooking spray and stir fry baked tofu until starts to brown. Add minced garlic. Add fresh mushrooms and stir fry a couple minutes. Add in cooked noodles carefully. Combine hoisin, satay, and Tamari sauce and add to skillet gently stirring to coat noodles and tofu. Drizzle in a little bit of peanut oil for flavor purposes only. Once ingredients are coated with sauce and hot, it is ready to serve.
|GARLIC VEGETABLE MEDLEY|
|Fresh cauliflower florets|
|Fresh broccoli florets|
|Garlic flavored olive oil|
With steamer basket in stock pot, steam florets until medium soft or tenderness you prefer. Once cooked to your liking, drain water. Drizzle just a little garlic flavored olive oil over cooked vegetables and stir gently. Sprinkle with garlic salt and pepper. Garnish with dried parsley.
You can substitute other vegetables or add in sliced carrots or even a jar of pimentos for color.
Keep in mind this general principle for cooking healthy without sacrificing flavor. Most people think of oil as an ingredient for cooking. Instead, start to think of oil as a flavor enhancer (if you wish to use it all).
First steam or stir fry with WATER. Oil, even plain olive or canola oil, is a flavoring agent because it’s pure fat. A little goes a long way. You can coat an entire dish using just 1 teaspoon or 1 tablespoon, depending on size of recipe.
Simple and hearty— my favorite description of a healthy meal at the end of a long day. Enjoy!