Ingredients
• 8 oz / 224 g rice noodles or brown rice noodles, flat• (Enough hot boiled water to cover noodles*)
• 1 Tbsp / 15 ml canola oil
• 2 cloves garlic, passed through a garlic press
• 2 cups / 480 ml shredded Savoy cabbage
• 2 thick carrots, peeled and cut into thin slices
• 5 egg whites, lightly beaten
• 3 cups / 710 ml bean sprouts
• 1 cup / 240 ml julienned green zucchini
• 1 cup / 240 ml chopped green onions
• ¼ cup / 60 ml fresh cilantro, chopped for garnish
*Reserve 2 Tbsp / 30 ml noodle water
Sauce
• 3 Tbsp / 45 ml rice wine vinegar or rice vinegar• ¼ cup / 60 ml low-sodium tomato paste
• 2 Tbsp / 30 ml reserved noodle water
• 2 Tbsp / 30 ml unsulfured molasses
• 2 Tbsp / 30 ml low-sodium soy sauce or tamari
Preparation
In a small bowl, whisk together all sauce ingredients. Set aside.
In a large skillet, heat oil over medium heat. Stir in garlic, cabbage and carrot. Stir-fry for 5 minutes. Make a well in the middle of the pan and scramble the egg whites. Add noodles and sauce and cook for 5 minutes. Add bean sprouts, zucchini and green onions and cook a little longer to heat through. Remove from heat and serve. Garnish each dish with chopped cilantro.
[image and recipe via Eat Clean Diet
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