Compliant Chow Mein with Konjac Noodles

This recipe is oil free and uses versatile konjac noodles in place of regular egg noodles making this a low-calorie meal.  It’s so liberating to be able to enjoy guilt free healthy noodles at last.  If you want to learn more about the benefits of these noodles, read my article:  Cooking with Konjac Root: A Noodle Fiend’s Solution
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Ingredients:                                                                                                   Makes 2 big servings

• Up to ¾ cup low sodium soup stock for ‘frying’
• ½ a medium onion, sliced
• ¼ small head of cabbage, finely sliced
• 1 large handful of bean sprouts
• 2-3 shitake mushrooms, sliced
• A little grated carrot for color (optional)
• 1 Tbs. lite tamari (optional)
• Konjac noodles, traditional style, rinsed well
• 1 green onion sliced
• 1 tsp. raw sesame seeds (optional)

Method:

1. Heat a wok or large skillet on medium high. 
2. Add onion and ¼ cup soup stock and fast fry for 1 minute.
3. Add cabbage, bean sprouts, and mushrooms and more liquid as needed and fast fry for 5 minutes until vegetables are soft.
4. Add carrot and tamari (if using) and mix through.

Okay….at this point remove half the vegetables to a glass storage container if you are not eating both servings now.

Finishing:

1. Add the rinsed noodles to the vegetable mixture and heat through stirring and adding liquid if needed.
2. Once heated through, serve in a bowl topped with sliced green onion and sesame seeds if using.

Note:  You can heat through refrigerated leftovers and noodles in the microwave for about 2 minutes and top with the fresh green onion and seeds if using.  Remember that konjac noodles last for 2 days when stored in clean water in the fridge.
 
Go here to print this recipe:  compliant_chow_mein_with_konjac_noodles.docx