On the Menu Tonight: Asian Noodles & Veggies

”Even the smallest act of service, the simplest act of kindness, is a way to honor those we lost, a way to reclaim that spirit of unity that followed 9/11.” -Barack Obama

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Having been a vegetarian for 15 years, I’ve found that people tend to be interested in understanding what a diet containing no meat consists of. Next to being asked what I usually eat in general, the second most popular question is, ”If you don’t consume meat, how do you get enough protein?”

To read about my top protein sources, check out my guest post on FitKit‘s Community blog: http://fitkit.me/blog/vegetarian-protein-sources/

Moving onto food, tonight’s dinner was Asian-inspired and full of veggies:

Asian Noodles & Veggies 

Serves 2

Ingredients:

• 2 c (around 4 oz) Japanese noodles (fettuccine could work too)
• 2 c vegetable broth
• 1 garlic clove, minced
• 1 red bell pepper, sliced
• 2 c broccoli, chopped
• 4 shiitake mushrooms, sliced
• 2 oz canned water chestnuts, drained and sliced
• 1 TBSP soy sauce
• 2 TSP toasted sesame seeds
• 4 oz canned bamboo shoots, drained and sliced
• mixed up salt & pepper

Cook noodles according to directions.

Meanwhile, bring broth and garlic to a boil. Add in pepper, broccoli, and mushrooms, and simmer for about 5 minutes.

Add chestnuts and bamboo shoots to the veggie mixture, and bring to a boil once again. Let it simmer for another 2 or 3 minutes. Remove from heat, add soy sauce, and mix thoroughly.

Once pasta is done cooking, drain it. Combine with the veggie mixture. Season with salt & pepper, and stir everything together well.

Divide evenly among two plates or bowls, then sprinkle sesame seeds on top.

Nutrition stats: 315 calories, 4 g fat, 13 g protein, 60 g carbs