Moo Shu Vegetables on Shirataki Noodles

     

Moo Shu Vegetables on Shirataki Noodles

                 

Serve 4

4 large eggs

12 ounce bag of Broccoli Slaw (or other shredded vegetable, approximately 4 cups)

1 cup bean sprouts (fresh)

1 cup shredded carrots

6 ounce bag snow peas, diced into ½ inch pieces

3 scallions sliced thinly

2 cloves garlic, minced

1 Tablespoon fresh ginger root, crushed

1 Tablespoon plus one teaspoon sesame oil

2 Tablespoons rice wine vinegar

1 Tablespoon Hoisin sauce

1 teaspoon soy sauce

14 ounces shirataki tofu noodles (2 bags)

1.   Empty bags of noodles into colander. Rinse. Set aside.

2.   Heat non-stock skillet with cooking spray. Lightly scramble eggs, and place in skillet.  Cook   until lightly set, remove from skillet, set aside.

3.   Wipe out skillet, re-spray with cooking spray over medium heat. When hot, add garlic and ginger, stirring, for one minute.

4.   Add broccoli slaw, carrots, bean sprouts and snow peas. Add vinegar, and 1 tablespoon sesame oil and let warm for 3 minutes.  Stir once or twice.

5.   Add hoisin sauce and eggs.  Stir to break up eggs.  Until heated through (3-4 minutes.)

6.   In a second non-stick pan, spray with cooking spray and add remaining 1 tsp sesame oil over medium-high heat. Add shirataki noodles and half of the scallions.  Toss until hot. (1-2 minutes)

Serve the vegetables (2 cups) over the noodles (1/2 cup).

Nutrition Data:

Calories:          204

Fat:                  10.5g

Sat fat:               2.1g

Chol:             211.5mg

Sodium:           230mg

Carbs:              18.9g

Fiber:                 8.1g

Protein:            11.7g