Entire pan of veggie noodle stir fry is only 496 cal and has 44 g of protein.
Entire pan of veggie noodle stir fry is only 496 cal and has 44 g of protein.
by hillsthatis
3 Comments
hillsthatis
I used the Pete’s high protein linguini for this. Tasted like regular pasta. Kind of expensive at $2 per serving, but worth it for the protein and low cals. This is the one that says “low carb” not the “no carb”. The macros are better on the low carb version. I had to boil these for longer than what the instructions said.
In the pan:
112 g of Pete’s Linguini (34 g protein !!, 220 cal)
61 g bell pepper
2 green onions
64 g carrots
63 g mushrooms
36 g zucchini
sauce: 1 cup chik’n broth (better than bouillon), 1/4 cup low sodium soy sauce, 1 tsp dark soy sauce (optional, just for extra color), 1 tsp ginger root, 1 tsp minced garlic, sweetener, 2 tsp sesame oil, and for thickening the sauce I used 1 T of cornstarch in water added to the sauce over heat.
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To make: boil noodles, set aside. Stir fry vegetables. Make sauce. Add everything to non-stick pan and cook.
protip – I am using the OXO non-stick pan. Still works well after 3 uses. This is the non-stick best pan I’ve tried so far. Just threw away my Cuisinart non-stick that stuck to just about everything. My old Ozeri pan worked well for a while, but the newer model Ozeri was not as good.
britelitees
That looks so good!!
benificialbenefactor
I haven’t seen the Pete’s brand, I’ll have to look for it. Is it chickpea pasta or lentil or? I love half noodles and half zoodles. Delicious!
3 Comments
I used the Pete’s high protein linguini for this. Tasted like regular pasta. Kind of expensive at $2 per serving, but worth it for the protein and low cals. This is the one that says “low carb” not the “no carb”. The macros are better on the low carb version. I had to boil these for longer than what the instructions said.
In the pan:
112 g of Pete’s Linguini (34 g protein !!, 220 cal)
61 g bell pepper
2 green onions
64 g carrots
63 g mushrooms
36 g zucchini
sauce: 1 cup chik’n broth (better than bouillon), 1/4 cup low sodium soy sauce, 1 tsp dark soy sauce (optional, just for extra color), 1 tsp ginger root, 1 tsp minced garlic, sweetener, 2 tsp sesame oil, and for thickening the sauce I used 1 T of cornstarch in water added to the sauce over heat.
​
To make: boil noodles, set aside. Stir fry vegetables. Make sauce. Add everything to non-stick pan and cook.
protip – I am using the OXO non-stick pan. Still works well after 3 uses. This is the non-stick best pan I’ve tried so far. Just threw away my Cuisinart non-stick that stuck to just about everything. My old Ozeri pan worked well for a while, but the newer model Ozeri was not as good.
That looks so good!!
I haven’t seen the Pete’s brand, I’ll have to look for it. Is it chickpea pasta or lentil or? I love half noodles and half zoodles. Delicious!