Asian Peanut Cabbage 'Noodles'
Don't you wish calories didn't exist? Me too. Luckily subbing in veggies for other things is a great way to cut calories while gaining some good nutrition. I've been stuck in an Asian and Taco bowl rut (not at the same time) and haven't posted by boring food I've been eating up.
On Friday I had a pay day AND I got my federal tax return... I basically felt like a boss. I walked into the food store like the damn sunglasses emoji feeling like a total bad ass knowing I could get whatever food I wanted... and one of the things I bought was cabbage. If you don't like cabbage you're crazy. Or maybe you had a bad experience. Who am I to judge? Well if you did have a bad experience give cabbage another chance. It's super neutral in flavor, crunchy when raw, it's noodly when shredded and cooked, and for today's recipe somewhere in-between crunchy and noodle.
This dish hit my continued cravings for Asian food and also let me use up a lot of little stuff around my house that needed a home.
- 5 Tbs rice vinegar
- 3 Tbs brown sugar
- 1 Tbs soy sauce
- 1/2 inch grated ginger
- 1/2 Tbs chopped garlic
- 2 Tbs Memphis style BBQ sauce
- Red pepper or Korean chili flakes to taste
- 3 Tbs powdered peanut butter
- 4 cups chopped green cabbage
Step 1: Simmer all ingredients except peanut butter powder and cabbage until bubbly and thickened. About 5 minutes
(*you can see my wish at hyper-speed in there)
Step 2: Add in shredded cabbage and toss with tongs. Allow to cook until slightly wilted. I let mine wilt quite a bit. It will release water and make the sauce runny. That is JUST fine... you need it for step 3 :)
Step 3: Stir in powdered peanut butter and sauce will become thicker and noodles will be totally covered.
It's super tasty and would be great with tofu or chopped peanuts for some extra crunch. I ended up eating my whole recipe for lunch.
Nutritional Information: Serving size, whole recipe; Calories 397, Fiber 8.6 g; Fat 3.4 g; Protein 14.4 g; Carbohydrates 82.9 g