(generously submitted by Skinny Dip customer, Liz Sacapanio)
3 bags Skinny Dip Angel Hair (yakisoba) or Fettuccini (chow fun)
5 oz cooked & sliced pork, beef or chicken
1 1/2 cups cabbage, thinly sliced
2 stalks celery, thinly sliced
1/2 medium onion, thinly sliced
1/4 cup julienned carrot
1/2 cup bamboo shoots, julienned (I use canned bamboo shoots and julienne them.)
1 clove garlic, minced
1 teaspoon cornstarch
2 tablespoons oyster sauce
2 tablespoons low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 1/2 teaspoon red pepper flakes
1 teaspoon sugar substitute
Slice the onion, cabbage and celery. Julienne the carrot and bamboo shoots. Mix sauce ingredients together in a medium mixing bowl, set aside. Drain, rinse and boil the Skinny Dip Noodles for 1 minute. Drain again very well. Add to sauce, toss and let sit for 15-20 minutes.
Heat oil in wok or frying pan until very hot then sauté garlic for 1 minute, or until fragrant. Add sliced pork until it is cooked through. Then add onion, cabbage, carrots and bamboo shoots and cook for 5 minutes. When heated through remove veggies from wok. Return wok to heat.
Drain the noodles and reserve the sauce. Add noodles to the hot wok. Stir fry until noodles sizzle & pop and are very dry. Add the veggies and pork back to the wok with the noodles.
Stir cornstarch into sauce and add to the mixture in the wok. Stir to coat the noodles and veggie mixture. Cook 1 minute to thicken and serve immediately.
(made with pork cutlet)
Calories: 339…..Carbs: 11 grams…..Protein: 22 grams……Fat: 22 grams
- You may substitute pork with chicken, beef, or sausage, and the vegetables with any other type.
- I've added shrimp to yakisoba, but I use whatever I have leftover from another meal. The veggies will vary, as I use what I have on hand.
- To make Chow Fun (a recipe from my husband’s home in Hawaii), use Skinny Dip Fettuccini noodles in the recipe above.