Serves: 4
Ingredients:
12 oz brown rice pasta
1 tablespoon canola oil
2 cloves garlic, minced
1 tablespoon finely chopped fresh ginger root
3 cups shredded green cabbage
1 small tomato, diced
1 egg, beaten
1 tablespoon ketchup
1 tablespoon reduced sodium soy sauce
2 teaspoons Sriracha chili sauce
½ teaspoon kosher salt
1 tablespoon sugar
Roasted Tofu (get the recipe)
Lemon wedges
English or Kirby cucumber, sliced into thin strips
Directions:
Cook pasta according to package directions, drain and set aside. Heat oil in a wok or large skillet over high heat. Add garlic, ginger, cabbage and tomato — toss well. Add egg and stir-fry until egg begins to set. Add cooked pasta, ketchup, soy sauce, chili sauce, salt and sugar. Continue to cook, tossing frequently for 2 to 3 minutes more. Serve with roasted tofu, lemon wedges and cucumber strips.
Nutrition Info Per Serving:
Calories: 495
Total Fat: 12 gram
Saturated Fat: 1.5 gram
Carbohydrate: 79 grams
Protein: 19 grams
Cholesterol: 53 milligrams
Sodium: 470 milligrams
Fiber: 6 grams
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