Kabocha Noodle Stir-fry

Kabocha Noodle Stir-fry is a vibrant, low-carb Japanese-inspired dish that combines the sweetness of kabocha squash with fresh vegetables and a savory sauce. This easy-to-make stir-fry is a delightful alternative to traditional pasta, perfect for a healthy meal.

Ingredients

• Kabocha squash - 200 grams
• Shirataki noodles - 150 grams
• Bell pepper (sliced) - 1 medium (about 100 grams)
• Carrot (julienned) - 1 small (about 50 grams)
• Green onion (sliced) - 2 stalks
• Garlic (minced) - 2 cloves
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Begin by peeling and slicing the kabocha squash into thin strips or small cubes.
2. Rinse the shirataki noodles under cold water and drain them well.
3. In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
4. Add minced garlic and sliced green onions to the skillet, sauté for about 1 minute until fragrant.
5. Add the kabocha squash to the skillet and stir-fry for about 5-7 minutes, or until it begins to soften.
6. Add the sliced bell pepper and julienned carrot, and continue to stir-fry for another 3-4 minutes until all vegetables are tender-crisp.
7. Add the rinsed shirataki noodles to the skillet along with the soy sauce and sesame oil, and toss everything together to combine well.
8. Season with salt and black pepper to taste, and cook for an additional 2-3 minutes until heated through.
9. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 210
• Protein: 5 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins A and C from kabocha squash, supporting immune health and skin.
• Contains fiber which aids in digestion and promotes a feeling of fullness.

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