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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Just a little something I whipped up from a severe lack of daily activity and too much produce. Ingredients:
14 ounces shirataki noodles |
1/2 onion, sliced into rings |
4 garlic cloves, minced |
2 carrots, diced |
1 1/2 cups shiitake mushrooms, diced |
1 cup broccoli, cut into florets |
1/4 cup soy sauce |
2 cups mung bean sprouts |
1 tablespoon sesame seeds |
1 tablespoon vegetable oil |
2 cups textured vegetable protein |
Directions:
1. Drain shirataki noodles and rinse well. Boil for about five minutes covered on low, and drain.
2. Heat oil onto wok and sautee onions and garlic for about 1 minute before adding vegetables to stir fry until lightly crispy (about 5 minutes).
3. Lower heat and add veggie meat, soy sauce, and noodles. Cook for 5-8 minutes on medium.
4. Add sesame seeds and more soy sauce and cook for 2 minutes.
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