Soba Noodles and Slaw

I always forget about incorporating broccoli slaw into recipes.  It's so easy to grab a bag and throw it into pastas, salads or noodle dishes like this one.  While Chinese food is not my absolute favorite, maybe because of the sodium content, I make it from time to time just to have variety.

Next time you're in the mood for Chinese, substitute broccoli slaw instead of chopping up all those veggies.

Soba Noodles and Slaw

2 eggs

1/2 - 1 Tbsp oil

2 cups cooked chicken chunks or pieces

1 pkg soba noodles

4 green onions (scallions), chopped

2 garlic cloves, chopped

juice from 1/2 lime

1/2 bag or about 2 cups of broccoli slaw

1 Tbsp Chinese stir fry sauce

2 Tbsp Hoisin sauce

Cook the noodles first according to direction.  I didn't use all the noodles..maybe 2/3 of them.  Set aside when done.  Don't drain them just yet.

Meanwhile, heat half of the oil in a large skillet or frying pan on medium heat.  Whip the eggs in a bowl, then add to the oil and scramble into small pieces (like scrambled eggs).  Remove from the pan.

Reduce the heat to low/medium and add a bit more oil,  the chicken, garlic, lime juice and both sauces and mix well.  Add the broccoli slaw, onions and drained noodles.  Blend well.  You can add a bit of water to loosen the sauce, if needed.  That's it!  Dinner is served.

You can garnish with chopped peanuts and cilantro, too.  Yum!

Good and Good For You Broccoli Salad

Have you ever had cravings for something sweet, and crunchy with a bit of saltiness?  That just about covers most craving sensations!  I'm not talking about grabbing a scoop or two of salted cashew caramel ice cream, although that doesn't sound too bad right now!  This recipe looked interesting to me because 1) it was simple 2) the calorie count was low 3) and it transformed plain old broccoli into a "good and good for you"  treat or side dish.

Ingredients:

4 cups of fresh broccoli florets

1/2 bunch (about 3) of green onions, chopped 

1/4 cup dried cranberries

3 Tbsp olive oil

1 Tbsp lemon juice

1 1/2 Tbsp seasoned rice vinegar ( I used roasted garlic flavor)

1 Tbsp sugar

1/4 cup sunflower kernels

about 3 pieces of cooked and crumbled panchetta

In a large bowl combine the broccoli, onions and cranberries.  In a smaller bowl, whisk the oil, lemon juice, vinegar and sugar and drizzle over the broccoli.  Stir well to combine the flavors and refrigerate for about 1-2 hours or longer.  At the time of serving, sprinkle with the sunflower kernels and panchetta and then mix.  One serving of 3/4 cup has only 121 (or so) calories, and very low fat!  This is  a salad that is better the next day, too.