Tuesday, June 19, 2012

Lean and Green Egg Noodles & Veggies

Here is an EXCELLENT Lean and green recipe with TONS of flavor! This is the best "healthy" Chinese food we have had in a long time. We are making this for the whole family this weekend, we'll update you on what the kids thought. I bet they'll love it too.

Give it a try and let us know what you think and how you would change it up! ENJOY!

  • 1 teaspoon olive oil
  • ½ teaspoon sesame oil
  • 2 teaspoons Szechuan sauce
  • 2 teaspoons soy sauce
  • 1 large clove of fresh garlic
  • 2 packets “spaghetti” tofu noodles
  • 1 cup chopped broccoli
  • 4 whole baby bells
  • ¾ cup mushrooms
  • ¼ of a whole onion
  • ¼ cup chopped green onions
  • 2 cups egg substitute (egg beaters)
  • Salt and pepper to taste

Drain and rinse tofu noodles.

Wash and cut all the vegetables as needed.

Add olive oil and garlic to large stir fry pan and brown garlic. Add broccoli, onions, peppers, and mushrooms to pan and stir fry until desired done-ness. Remove from pan and set aside.

In the same pan, add tofu noodles, Szechuan sauce, soy sauce, sesame oil and stir fry until noodles have soaked up almost all of the sauce. Now add in the eggs and cook until eggs are done. Add back in the vegetable mixture and mix well. Add salt and pepper to taste.

Plate the mixture and top with chopped green onions.

Makes 2 servings.

With all good Chinese food comes a great fortune! Here's yours for today! 

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