Looking for something different? I love this recipe! It is filling and soothing, low in calories, high in fiber ,and provides vegetables that are high in protective immune building antioxidants. In addition, it is easy to make.
You can use it as a side dish or add some type of protein, and call it a meal. You can use any kind of gluten free noodles in this recipe; however, if you want to cut the calories way down, use Sharataki noodles. They are Asian noodles that are gluten free and many varieties have 0 calories ( yes, zero calories). The zero calorie variety is made from a vegetable fiber and has no calories or carbs.( I blogged about them a month ago, you can go into the archives and read the blog for no calorie gluten free noodles.) The noodles do not have to be cooked; just blanched for 1 minute in boiling water. When you open the package, make sure you put the noodles in a small colander and rinse it well. It can sometimes have a fishy smell that goes away with rinsing. Sharataki noodles can be ordered online, purchased at an Asian food store, or the soy variety ( with 40 calories) is available in most supermarkets in the refrigerator case near the tofu. I like the angel hair variety best.
No guilt indulging.. enjoy!
2 bags of sharataki noodles , prepare according to package directions
1 large onion , sliced in half moons
3-4 cloves of garlic, pressed or sliced
3 cups raw cabbage, sliced thin
Olive oil cooking spray or 2 Tbsp olive oil
salt, pepper to taste
Saute garlic and onions in olive oil cooking spray on low heat for about 2-3 minutes stirring frequently. Add cabbage, salt and pepper and continue sauteing, adding olive oil cooking spray if needed. When cabbage starts to become tender and is ready to eat, add sharataki noodles and stir to coat noodle. Cook additional minute and serve immediately as a side dish.
*** If you are not concerned about the calories, substitute any kind of gluten free noodle. I like brown rice gluten free noodles..