I just made myself some pretty low cal spicy peanut noodles that were delicious, easy to make, filling and VERY low carb! I used a couple of Trader Joe’s products to cut down on prep time–they sell jarred crushed garlic and ginger. In all, this dish took 15 minutes to make from start to clean-up.
Spicy Peanut Noodles (serves 1)
- 1 package of Shirataki tofu noodles, drained and rinsed well
- 3 oz cube steak, sliced thinly (I used this because I needed to use it up. You could easily substitute shrimp or chicken for fewer calories and much less fat)
- 3/4 cup of snow peas
- 1/4 cup of shredded carrots
- 3/4 cup of sliced red bell pepper
- 1 spring onion, sliced
- 1 TBS peanut butter
- 1 tsp grated ginger (fresh)
- 1 TBS low sodium soy sauce
- 1 clove of garlic, minced
- Chili garlic sauce, as needed depending on how much heat you like, found in the asian food section
- reduced sodium broth (as needed)
- sesame seeds (optional)
- Put a pan on med-high heat. Once it’s warm, spray it with Pam and then all of your veggies. Sautee until they start to soften, about 3 minutes. Add a couple TBS of broth, if needed, to prevent veggies from sticking to the pan.
- While that’s cooking, whisk together peanut butter, garlic, ginger, soy sauce and sambal. It may be helpful to warm the peanut butter in the microwave for 30 seconds so it will mix easier.
- Add your cube steak and cook for another 2-3 minutes until almost all the pink is out.
- Add the noodles. Stir well. Cook one minute until beef has finished cooking and the noodles are coated in the sauce.
- 409 calories
- 17 g. fat
- 31 g. carbohydrates
- 10 g. fiber
- 32 g. protein
Unofficially, I think this is 9 WW points, but it made a very oversized bowl of food.
Substituting 4 oz of shrimp would save 60 calories, 6 g. of fat and 2pts. Using 4oz lean chicken breast would save 10 calories, 6g of fat and 1pt.