Oodles of Noodles! /BBB12

 

 

I know that many bariatrics struggle with pasta like spaghetti, lasagne and macaroni after surgery – I’m lucky I don’t and easily manage a few tablespoons (but no more!). For some reason many more do seem to be able to tolerate egg noodles – maybe the thinner and more slippery texture of the noodles has something do do with it?

 

I always have a few packets or blocks of dried egg noodles in my store cupboard – to add to soups, make a quick and easy accompaniment or even make a main course dish. At the end of this last month  (when money was becoming scarce and my budget squeezed) I tried this quick and easy and really simple mid-week noodle dish and it was a real hit!  If you can’t tolerate anything too spicy (or cooking for children too) then you can leave out the ginger and chilli, but it gives a great kick for those who can. It makes a great addition to my Bariatric Budget Busters recipe collection too.

 

If you want to boost the protein then you could add a little sliced chicken, few prawns, flaked fish or quorn but it really doesn’t need much since it has a hefty 13.3 g protein per regular serving anyway.

 

It would make a great dish to try in Vegetarian Week (coming up in the UK from 19th – 25th May 2014).

 

VEGETARIAN TENDERSTEM AND PEANUT NOODLES

 

Ingredients

METRIC/US

low-fat cooking spray or mist

200 g/7 oz tenderstem broccoli, cut in half or into bite-sized pieces

1 red pepper/capsicum, cored, seeded and sliced

1 yellow pepper/capsicum, cored, seeded and sliced

4 spring onions/scallions, sliced

1 clove garlic, crushed

1 tsp grated root ginger

1 small red chilli, seeded and chopped

2 heaped tbsp no added sugar crunchy peanut butter

2 tbsp soy sauce

250 g/9 oz or 4 blocks dried egg noodles, cooked according to the packet instructions

 

Method

1.  Generously spritz a wok or large frying pan/skillet with the low-fat cooking spray or mist and heat until hot. Add the broccoli, red and yellow peppers/capsicums and spring onions/scallions. Cook, over a high heat for about 3 minutes, or until they are starting to soften a little.

2.  Add the garlic, ginger and chilli and fry for a further 2 minutes.

3.  In a small bowl, mix the peanut butter with the soy sauce. Pour into the pan, stirring well to coat everything.

4.  Add and stir through the cooked noodles and serve at once.

 

SERVES 4

WLS PORTION: 1/2

V suitable for Vegetarians

 

CALORIES: 308

PROTEIN: 13.3g

CARBOHYDRATE: 51.5g

FAT: 5.7g

 

Image courtesy of tenderstem.co.uk