335 cal – Teriyaki and udon noodle stir fry (vegan)
335 cal – Teriyaki and udon noodle stir fry (vegan)
by Kincoran
1 Comment
Kincoran
This is my dinner this evening – it’s a refinement of a recipe (in the sense that it’s an even less calorific version) of a stir fry I shared here a little while ago. (For that reason, forgive the largely copied and pasted text, here, but it’s all relevant, still).
The basic elements are: udon noodles, tofu, red/yellow peppers, bamboo shoots, water chestnuts, mini corn, some store-bought Teriyaki sauce, and a small amount of oil that I pad out (for the sake of keeping the big batch from sticking to the pan) with some low calorie (and surprisingly tasty) soy sauce – which is a little hack all of its own; splashed in with a small amount of oil works as though you’ve used a load of oil instead, but also adds more flavour. And then a very light sprinkling of MSG tossed in before serving.
The portion size is really good – easily as much as I’d get from an Asian restaurant around here that I’d consider to be generous with their portion sizes – so it’s really filling. Even better than last time, I ate half of it without the MSG and it was still delicious, so that’s easily avoided if you’d rather give it a miss.
For anyone that would like the specific recipe: (It’s made as a batch, using up the full amount of the ingredients listed below, and then split – on this occasion – into four portions):
[1] a 150g bag of “Fried Tofu Slices”, from Best Well Ltd
[2] 250g worth of chopped mixed colour peppers
[3] a 200g (drained weight) can of “Baby Corn Cobs in Salt Water”, from Silk Road
[4] a 340g (D.W.) can of “Water-chestnuts Whole In Water”, from Mount Elephant
[5] a 340g can of “Bamboo Shoots Strips in Water”, again from Silk Road
[6] a 150ml bottle of Amoy “Japanese Teriyaki Sauce”
The rest is oil (as I say, boosted with some low cal soy sauce – in this instance, “Sempio Soy Sauce”, from Sempio, I think. It’s imported to here in the U.K. by Korea Foods Co., Ltd), both of which you might then want to use a small amount of again when you fry up a portion (if you’re not using a non-stick pan). And to each of these four portions, I add a single 150g serving of Sainsbury’s “Quick Cook Thick Udon Noodles”.
The photo above looks like possibly the smallest of the four portions (if there’s any difference at all), though that’s only me eyeballing it.
1 Comment
This is my dinner this evening – it’s a refinement of a recipe (in the sense that it’s an even less calorific version) of a stir fry I shared here a little while ago. (For that reason, forgive the largely copied and pasted text, here, but it’s all relevant, still).
The basic elements are: udon noodles, tofu, red/yellow peppers, bamboo shoots, water chestnuts, mini corn, some store-bought Teriyaki sauce, and a small amount of oil that I pad out (for the sake of keeping the big batch from sticking to the pan) with some low calorie (and surprisingly tasty) soy sauce – which is a little hack all of its own; splashed in with a small amount of oil works as though you’ve used a load of oil instead, but also adds more flavour. And then a very light sprinkling of MSG tossed in before serving.
The portion size is really good – easily as much as I’d get from an Asian restaurant around here that I’d consider to be generous with their portion sizes – so it’s really filling. Even better than last time, I ate half of it without the MSG and it was still delicious, so that’s easily avoided if you’d rather give it a miss.
For anyone that would like the specific recipe: (It’s made as a batch, using up the full amount of the ingredients listed below, and then split – on this occasion – into four portions):
[1] a 150g bag of “Fried Tofu Slices”, from Best Well Ltd
[2] 250g worth of chopped mixed colour peppers
[3] a 200g (drained weight) can of “Baby Corn Cobs in Salt Water”, from Silk Road
[4] a 340g (D.W.) can of “Water-chestnuts Whole In Water”, from Mount Elephant
[5] a 340g can of “Bamboo Shoots Strips in Water”, again from Silk Road
[6] a 150ml bottle of Amoy “Japanese Teriyaki Sauce”
The rest is oil (as I say, boosted with some low cal soy sauce – in this instance, “Sempio Soy Sauce”, from Sempio, I think. It’s imported to here in the U.K. by Korea Foods Co., Ltd), both of which you might then want to use a small amount of again when you fry up a portion (if you’re not using a non-stick pan). And to each of these four portions, I add a single 150g serving of Sainsbury’s “Quick Cook Thick Udon Noodles”.
The photo above looks like possibly the smallest of the four portions (if there’s any difference at all), though that’s only me eyeballing it.