Text 18 Jan week 3: Korean~ Low Carb Chapchae

I love eating noodles. Definitely one of my favorite foods. I had tried shirataki noodles before, but I was not impressed. I guess I just wasn’t using them in the right recipe, because now I love them. I’ve already eaten this recipe three times this week. 

I used vegetables that I love and had on hand. It’s salty and crunchy and slurpy and it makes me glad. I barely remembered to take a picture before tucking in.

The Recipe

  • 1/2 tablespoon of toasted sesame oil
  • two scallions, chopped up
  • a minced clove of garlic
  • one cup of chopped broccoli
  • one cup of baby spinach leaves
  • half a cup of cole slaw mix
  • 113g shirataki noodles
  • 2 tablespoons of low sodium soy sauce

Heat up the oil in a pan, and then saute the garlic and scallion for a minute. Add teh broccoli and a couple tablespoons of water and cook it up til the broccoli is bright green, about 2 minutes. Add the cole slaw mix, cook for a minute. Add the spinach, cook another minute. Lastly add the noodles and soy sauce and keep the heat on long enough to heat the noodles. The end.

One action shot!

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