So this past weekend, we drove out to Needham, Massachusetts for lunch at an Indian restaurant we’d heard about from a Phantom Gourmet book – Masala Art. What intrigued us about this place (other than the fact we could never remember if it was in Needham, Newton, or Natick) is that they supposedly have a “spice bar” where you get to watch the chef prepare your meal and he teaches you about all the spices going into the dish and the sorts of flavor that they add.
Well, we didn’t get to go to the spice bar (you have to reserve 48 hours in advance, for 6 pm or 8 pm, and you need at least “3-4” people) but we got there for the last ten minutes of their buffet. Which they were ready to start cleaning up. I heaped my plate way too high in fear of going hungry and ended up eating way too much. 10 pm comes around and I’m hungry for dinner. But I had way overindulged on Indian food. What to do? Ray made me this amazing stir fry that turned out to only be 1.5 Weight Watchers points.
Super Low-Calorie Mixed Vegetable Stir Fry
- 1 package shirataki noodles (We used House Foods Tofu Shirataki Noodles, Spaghetti Style)
- 1 zucchini, sliced into chunky rounds
- Broccolini (handful)
- 1/2 cup cubed squash (we used Kabocha leftovers)
- 6 cherry or grape tomatoes, sliced in half
- Soy sauce, preferably Tamari
- Sliced cabbage (we used savoy cabbage)
- 1/4 cup Diced onions
- oil spray (we used canola)
Spray a skillet a couple of times with the oil spray. Toss in half the diced onions, and let them brown. Open of the package of shirataki noodles, and rinse them well in a colander or strainer with cold water. Toss in the rinsed shirataki noodles. Toss them in the pan for about 8-10 minutes until they start to brown. Add a couple of tablespoons of soy sauce to the noodles and stir. Once the soy sauce is fully absorbed, pull the noodles out of the pan and set aside.
Toss the rest of the diced onions in the pan and let them brown. Add a couple more sprays of oil if needed to prevent sticking. Add all the veggies except the tomatoes to the pan, and pour a water-soy sauce mixture on top, 2 parts water to 1 part soy sauce, maybe half a cup. Let the veggies cook for a while; when they start to look done maybe after 10 minutes, toss the tomatoes in. Cook for another couple minutes, toss the shirataki noodles back into the pan, and shake a little more soy sauce over the mixture (maybe 1-2 Tbsp.) Serve and enjoy!
- Servings: 1
- Weight Watchers Points: 1.5