Cauliflower Yakisoba

Cauliflower Yakisoba is a delicious and low-carb twist on the traditional Japanese stir-fried noodle dish, using cauliflower as a healthy substitute for noodles. Packed with colorful vegetables and umami flavors, this dish is both satisfying and nutritious.

Ingredients

• Cauliflower - 300 grams
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Green bell pepper - 1 small, sliced
• Carrot - 1 small, julienned
• Cabbage - 100 grams, shredded
• Spring onions - 2, chopped
• Cooked chicken breast - 100 grams, sliced
• Sesame seeds - 1 teaspoon, for garnish

Steps

1. Begin by washing and drying the cauliflower, then remove the leaves and stem. Cut it into smaller florets.
2. Using a food processor, pulse the cauliflower florets until they resemble rice or fine noodles. Set aside.
3. Heat the sesame oil in a large skillet or wok over medium heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the sliced green bell pepper, julienned carrot, and shredded cabbage to the skillet. Stir-fry for about 5 minutes until the vegetables are tender.
5. Push the vegetables to one side of the skillet and add the cauliflower rice to the other side. Pour the soy sauce and oyster sauce over the cauliflower and mix everything together.
6. Add the cooked chicken breast slices and stir-fry for another 5-7 minutes until the cauliflower is tender but not mushy.
7. Remove from heat and garnish with chopped spring onions and sesame seeds. Serve immediately.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids in digestion and promotes satiety.
• Rich in vitamins and minerals, including vitamin C and antioxidants.

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