This is a great tasting asian dish that is so versatile – you can easily change up the veggies or the protein and end up with something quite different.
400 calories per serving
12 oz. cleaned, peeled shrimp
8 oz. uncooked egg noodles
1 T sesame seeds
1 t peanut oil
2 cloves garlic, minced
4 c broccoli florets
8 oz. can sliced water chestnuts, drained
4.5 oz. jar whole mushrooms, drained
½ c chicken broth
2 T dry white wine (or extra broth)
2 T soy sauce
2 t cornstarch
Cook noodles according to package instructions. Cook sesame seeds over medium high heat 2 minutes or until golden and fragrant then set aside. Heat oil in skillet and cook garlic 30 seconds then add broccoli, water chestnuts and mushrooms and cook 7 minutes or until broccoli is beginning to get tender. Add shrimp and cool 5 minutes or until shrimp is done. Combine broth, wine, soy and cornstarch and mix well then add to skillet and cook until thick and bubbly. Add in the cooked noodles. Sprinkle with seeds just before serving.
I’m not a huge fan of tofu, but this is a really good salad. You feel so full, but there is no bloated feeling at all after you eat. This is a good skinny day lunch 🙂 Make sure you use sesame oil – it really gives the tofu a nice flavor.
312 calories per serving
14 oz. package water packed firm tofu, drained between paper towels
2 T sesame oil
½ c low fat sesame ginger dressing
16 oz. package frozen petite peas, thawed
1 c matchstick carrots
8 oz. can water chestnuts, drained
¼ t pepper
1 medium head Bibb lettuce, torn (or other greens)
4 t roasted unsalted sunflower seeds
Salt and pepper to taste
4 t chopped lemon basil (or regular basil)
Press moisture out of tofu and cut into 1 inch cubes. Heat oil and add tofu and cook 5-6 minutes each side or until golden. Season with salt and pepper. Combine with dressing, peas, carrots, chestnuts and pepper and then place on top of lettuce. Garnish with sunflower seeds and basil.
This is a great quick soup that does not skimp on flavor. I usually add in a teaspoon of Asian chili garlic sauce to spice it up, but it is just as good without it. If you know you are having a heavier dinner, this makes a great light lunch with a piece of garlic toast or a cheesy bagel on the side.
63 calories per serving
4 c chicken broth
¼ c shredded carrot
2 c bok choy, coarsely chopped
¼ c water chestnuts, chopped
2 oz. sliced mushrooms
2 oz. popcorn (or other small) shrimp, cooked
2 T soy sauce
Bring broth to a boil and add carrots, bok choy, water chestnuts and mushrooms. Simmer 4 minutes then add shrimp and soy and heat through.