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Thursday, May 3, 2012

Shirataki Noodles with Tofu, Cabbage, and Sea Veggies in Creamy Sesame Miso Sauce

I used butternut squash to lighten up the tahini-based sauce here, like I did with my lightened up peanut sauce.  Like peanut butter, I could literally drink tahini, but like all nut/seed butters, it should be consumed in moderation because it is so energy-dense.

I had a bag of dulce lying around so I threw it in, but arame or nori will work too.  Dulce does have a pretty fishy taste, but I like it in this, and all sea vegetables are so crazy, healthy.  This recipe made 2 yummy, power-packed lunches for me this week, which was essential, because it's been super busy and Adam is away again.

2-1 lb bags of shirataki noodles (soy-free, Asian style ones), rinsed and snipped with scissors.  I like JFC brand:

Stir Fry

1 tsp sesame oil, peanut oil or other vegetable oil
1 head cabbage, thinly sliced
40g dulce or other sea veggies
2 bunches green onions, sliced
1/2 lb extra firm organic sprouted tofu, cubed

Lightened Up Creamy Sesame Miso Sauce

1 lb roasted butternut squash, cubed
1 large chunk fresh ginger, peeled and quartered
2 cloves garlic
2 tbls tahini
2 tbls light miso
2 tbls rice vinegar
1 tbls soy sauce
Crushed red chili flakes, to taste (optional)

"Dry" noodles, by placing them in a dry frying pan over medium-high heat until excess moisture is absorbed, then set aside. 

For the sauce,place all ingredients in food processor and process until smooth.  It should be very thick.
In wok or large skillet, saute cabbage, tofu, sea veggies and onions in oil.  Once cabbage is tender add noodles and sauce and stir until everything is combined and heated through.  Makes 2-3 servings.  Keep in refridgerator for 3-4 days.