And to fill in the protein portion of the meal, I just grilled some thin sliced chicken breasts on the Foreman Grill (it's too cold to do it outside!), served with a super yummy Peanut Ginger Dipping Sauce. The sauce could also easily work with shrimp, pork or beef.
Here are the recipes: (FYI, the Faux Mein serves two, so double if you wish.)
Faux Mein
1 package Tofu Shirataki Noodles (spaghetti shaped)
1 cup savoy cabbage, finely shredded
1 large clove of garlic, finely chopped
1/2 to 1 tsp ginger, grated
1/2 tsp fish sauce
2 Tbsp oyster sauce
dash of white pepper
- Rinse the noodles thoroughly. Drain and dry very well in a very clean kitchen towel. Set aside.
- Spray a skillet with a bit of olive oil. Saute garlic, ginger and cabbage until the cabbage is softened. (If the leaves are very tough, add a tablespoon or two of water, and cover so it can steam.)
- Add fish sauce, oyster sauce, white pepper and noodles to the pan. Stir and heat through, being careful not to overcook.
- Enjoy!
Peanut Ginger Dipping Sauce
3 Tbsp peanut butter (I used creamy, but chunky would work too.)
2 tsp granulated sugar
2 garlic cloves, grated or finely minced and mashed to a paste
1 tsp finely grated ginger
1 Tbsp water
2 Tbsp soy sauce
1 1/4 tsp rice wine vinegar
- Mix peanut butter, sugar, garlic and ginger until well blended.
- Whisk in water, soy sauce and vinegar until smooth. If you would like a thinner sauce, whisk in more water, one teaspoon at a time until desired consistency is achieved.
- Serve as a dipping sauce with whatever your heart desires!
Here's the finished meal:
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