I am digging the shirataki noodles. They are so easy to prepare and yummy. They are also good for Passover since they are made of yam starch. They are also carb, wheat/gluten and calorie free making them great for diabetics, those with allergies and anyone watching their caloric intake...or anyone wanting a great, healthy meal!
This dish turned out so yummy I wanted to cry. Why? Because Adam and the girls hate avocado and Adam doesn't eat seafood, so I will only be able to sneak it in as a lunch when I don't have to worry about pleasing the rest of the family. Geez, how can anyone hate avocado??
You can substitute your own favorite veggies or protein (tofu, chicken, edamame, etc.) here if you prefer.
1 ripe avocado
1 large knob ginger
Juice of 1 lime
1/2 tsp peanut or canola oil
2 Japanese eggplant (the long, skinny ones), sliced into circles
1 red/yellow/orange sweet bell pepper, cut into thin strips
Half bunch broccoli, cut into florets and lightly steamed
2 cloves garlic, minced
2 tsp low sodium soy sauce or ponzu sauce
6 tbls rice vinegar
Crushed red chili flakes, to taste (optional)
1 bunch green onions, thinly sliced
1/2 lb cooked shrimp
1 bag shiritake yam noodles, drained and rinsed under warm water and snipped into smaller strands
Throw avocado (sans skin and pit!) into food processor with lime juice and ginger and puree until smooth. Set aside.
Pour oil into large skillet or wok over medium heat. Add veggies, garlic soy, vinegar and chili (if using) and stir fry until veggies are hot and cooked through as desired. Add shrimp, green onions and noodles and continue stir-frying until everything is hot. Stir in avocado sauce. Makes one gigantic (low calorie, high-fibre, high nutrition) meal or 2 smaller ones for less hungry folks.
The other nice thing about eating these noodle dishes is it is helping me to improve my chop stick skills!