A trip to the Asian store resulted in a big bunch of the greens and some of the tofu noodles. I realize once I get obsessed with an ingredient- I use it all the time. This dish can be served with any starch including white or brown rice- but we just love the tofu noodles. I also bought one ponzu sauce from the store. Ponzu soy sauce is a savory sauce with citrus notes- very yummy. I used it to marinate the chicken to give it a delicious flavor and I used it in a yummy sauce as well. The sauce also includes tamari, agave and orange juice- to mimic the ponzu flavors.

Overall it was a very easy and quick dish to make. It is super healthy and great for a weeknight meal…

• 1 pound chicken breast, sliced thin
• 1 tablespoon black bean paste
• 1 tablespoon ponzu soy sauce
• 2 teaspoons rice wine vinegar

Mix the black bean paste, soy sauce and vinegar in a small bowl. Add the chicken to a large zip lock and add the marinade. Marinate for 2 to 3 hours.

• 3 tablespoons extra light olive oil
• 5 to 6 green onions, green and whites chopped
• 2 inch fresh ginger, grated
• 4 garlic, grated
• 1 bunch Chinese broccoli, ends cut off and the rest chopped into 2 inch pieces
• ½ cup fresh cilantro, chopped

Sauce

• 2 tablespoons black bean sauce
• 2 tablespoons sweet chili sauce
• 2 tablespoons ponzu soy sauce
• 1 tablespoon tamari
• 2 teaspoons agave
• Juice of one navel orange
• 2 teaspoons corn starch

Add the black bean sauce, chili sauce, ponzu soy sauce, tamari, agave and orange juice in a small bowl. Mix well and sprinkle corn starch and dissolve well. Keep aside.

Heat a wok like sauce pan with the olive oil. Add the green onions, ginger and garlic and sauté on high heat for 2 to 3 minutes. Add the Chinese broccoli and sauté for 3 to 4 minutes on high heat. Add the chicken and sauté on high heat for 2 to 3 minutes. Add the sauce and bring to a boil. Check for seasonings and top with cilantro.
Serve hot with tofu noodles.

I usually use them in Asian preparations but they can be used in anything. My daughter loves, loves them. When I was planning on making this dish, I made sure I bought enough packs of these noodles (each pack is a small quantity). I actually bought five to make sure all three of us get enough noodles. I then sautéed some delicious flounder which I sprinkled with a spice mix. The dish was delicious with sautéed bok choy with the noodles and the fish. I used a bit more chicken broth to mimic some of the delicious noodle soups we have been having at Asian restaurants.

The dish was a big success! Try this super healthy meal…

Dry Rub

• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 tablespoon extra light olive oil

Mix the powders and salt in a small bowl and keep aside.

• 1 pound flounder filets

Sprinkle the dry rub all over the fish filets and refrigerate 2 to 3 hours. Take out half an hour before cooking. Heat a medium non-stick frying pan and add the oil. Saute the fish on both sides until done (time depends on the thickness of the filets). Careful not to over cook the fish. Serve the filets on top of the noodles.

• 3 to 4 packs tofu noodles (shirataki noodles) drained and washed in hot water
• 2 tablespoons extra light olive oil
• 1 teaspoon sesame oil
• 2 medium shallots, chopped
• 2 to 3 garlic cloves, chopped
• 1 bunch bok choy, greens and whites separated and chopped
• 1 cup chicken broth
• 2 tablespoons black bean sauce
• ½ cup cilantro, chopped

Heat a wok like pan and add the olive and sesame oil. Add the shallots and garlic and sauté for a minute on medium high heat. Add the bok choy whites and sauté on high heat for 2 to 3 minutes. Add the chicken broth and black bean sauce. Mix well and add the noodles. Mix well and add the bok choy greens. Cook for another 2 to 3 minutes. Check for seasonings and garnish with cilantro.

This is a one-pot meal as well. I paired it with firm tofu and bok choy. As I was making the dish, I realized I was making a vegetarian dish. I love using tofu as much as I can. We all love it and don’t miss eating meat at all.

In fact I find myself making a couple of vegetarian meals a week- it is healthy and forces one to eat a variety of foods.

The tamarind orange sauce is delicious with the mix of vegetables and tofu. I served this delicious dish on yummy brown rice. The whole family loved it!

• 2 tablespoons extra light olive oil
• 3 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 medium yellow onion, sliced
• 2 bunches baby bok choy, chopped, whites and greens separated
• 1 10 oz pack of Cremini mushrooms, sliced
• 1 package firm tofu, crumbled
• ½ cup cilantro, chopped

Sauce

• 1 teaspoon tamarind concentrate
• 2 teaspoon orange marmalade, melted
• 1/2 cup orange juice
• 3 tablespoons tamari
• 1 teaspoon corn starch

Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.

Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.

I have been buying a lot of tofu noodles from the Asian store. I love the idea of having noodles that have no carbs and are full of protein. The great thing is that my daughter loves them as well.. so I try to make them as often as I can.

This particular dish is a one pot meal- which is my favorite to make! I decided to add all sorts of veggies including mushrooms and bok choy. For protein I used chicken- but any meat or fish can be used. One can keep it vegetarian and eliminate the meat altogether.

I made a delicious sauce with peanut butter, tamari, lime juice, palm sugar, fish sauce.. etc. I basically took out what I had in my pantry and added it to the sauce.. it was delicious. My daughter who is not a peanut butter fan loved the noodles… somehow she didn’t notice the peanut flavor…

This is a great noodle dish to make through the week…

Peanut Sauce

• 2 tablespoons peanut butter
• 2 tablespoons tamari
• Juice of one lime
• 2 tablespoons palm sugar
• 2 teaspoons fish sauce
• 1 tablespoon sweet chili sauce
• 3 garlic cloves, smashed
• 1-inch ginger, grated
• ¼ cup hot water

Process the garlic and ginger in a food processor. Add the peanut butter, tamari, lime juice, palm sugar, fish sauce, chili sauce and hot water. Process till smooth. Keep aside.

• 1 pack tofu noodles, soaked in cold water
• 3 tablespoons extra light olive oil
• 1 pack baby bok choy, chopped, green and whites separated
• 1 10 oz Cremini mushrooms, sliced
• 3 garlic cloves, chopped
• 1 inch ginger, grated
• 1 pound chicken breast, sliced thin
• 2 tablespoons tamari
• 2 teaspoons cornstarch

Mix the tamari and cornstarch in a small bowl. Add to a large ziplock bag. Add the chicken and marinate for 2 to 3 hours.

Heat a wok like saucepan with 2 tablespoons oil. Add the chicken and sauté on high heat for 2 to 3 minutes. Take out and keep aside. Add the remaining 1 tablespoon oil and add the mushrooms and white part of the bok choy. Saute on high heat for 3 to 4 minutes. Add the garlic and ginger and sauté for 2 to 3 minutes. Add the chicken, noodles and the peanut sauce. Bring to a boil and cook for 2 to 3 minutes or till chicken pieces are cooked. Add the greens and mix well. Check for seasonings and serve.

Anyway, this dish combines tofu and bok choy- which is my husband’s favorite vegetable- so it is win win, and mushrooms, which is my daughter’s favorite.

I made a simple sauce with tamari, rice vinegar, honey and sweet chili sauce. It was a quick dish to put together. I served it with delicious brown rice. Try this dish and it will be part of your weekly repertoire…

• 1 pack firm tofu, water drained and cut into ½ inch squares
• 2 bunches baby bok choy, the whites and greens chopped and separated
• 1 10 oz cremini mushrooms, sliced
• 4 garlic cloves, minced
• 1 inch ginger, grated

Sauce

• 2 tablespoons tamari
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons sweet chili sauce

Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.

• ¼ cup chicken or vegetable broth
• 1 tablespoon corn starch

Mix the corn starch in broth and keep aside.

• 2 tablespoons extra light olive oil

Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.