SESAME NOODLES (PALEO)
2 ounces Buckwheat (soba) noodles (cooked according to package directions)(for keto use sharitaki noodles)
1/4 head cabbage, cut into long shreds (about 3 cups)
1 medium, red bell pepper, finely slivered
4 scallions, halved, crosswise and then finely slivered lengthwise
2 tbs. creamy Smuckers natural peanut butter (stirred)
1 tbs. plus 1 tsp. red wine vinegar
1 tbs. reduced sodium soy sauce
1 packet Splenda (optional)
2 tsp. grated fresh ginger
1 small clove garlic, grated
In boiling water, simmer the cabbage bell pepper and scallions until crisp-done. Put to the side
In a microwave safe bowl (big enough to hold the noodles and cabbage) combine the peanut butter and 1 tablespoon water. Microwave in 30 second increments, stirring after each, until the peanut butter combines with the water. Stir in vinegar, soy sauce, and splenda. Stir in ginger and garlic. Drain veggies and along with the noodles, add to peanut butter mixture, tossing well to coat. makes 4 3/4 cups; 18 carbs
TIP: please test to see if you can eat buckwheat (soya) noodles. They are higher in carbs but do not get absorbed like most carbs. Contain an ingredient which removes them from your system quickly.
Recipe submitted by Edith Weil
2 ounces Buckwheat (soba) noodles (cooked according to package directions)(for keto use sharitaki noodles)
1/4 head cabbage, cut into long shreds (about 3 cups)
1 medium, red bell pepper, finely slivered
4 scallions, halved, crosswise and then finely slivered lengthwise
2 tbs. creamy Smuckers natural peanut butter (stirred)
1 tbs. plus 1 tsp. red wine vinegar
1 tbs. reduced sodium soy sauce
1 packet Splenda (optional)
2 tsp. grated fresh ginger
1 small clove garlic, grated
In boiling water, simmer the cabbage bell pepper and scallions until crisp-done. Put to the side
In a microwave safe bowl (big enough to hold the noodles and cabbage) combine the peanut butter and 1 tablespoon water. Microwave in 30 second increments, stirring after each, until the peanut butter combines with the water. Stir in vinegar, soy sauce, and splenda. Stir in ginger and garlic. Drain veggies and along with the noodles, add to peanut butter mixture, tossing well to coat. makes 4 3/4 cups; 18 carbs
TIP: please test to see if you can eat buckwheat (soya) noodles. They are higher in carbs but do not get absorbed like most carbs. Contain an ingredient which removes them from your system quickly.
Recipe submitted by Edith Weil
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