Initially, when I started THM years ago, I had some issues using glucomannan products and had to build up a tolerance before being able to eat a whole bowl of noodles, but now I enjoy them regularly without issues.
Last night I made a quick and tasty dinner. Due to the oil and egg, this is an S meal, but could be FP with some modifications, like using lean chicken and less oil.
This cooks very quickly, so have your chopping done in advance!
If you have not used Dark Sesame oil before, it is definitely a must with Asian inspired dishes. It can be a bit pricey, and you don't want to over use it, a little goes a long way. I will often use coconut oil to cook and reserve the Dark Sesame oil for more of a garnish.
Asian-style Noodles with Veggies
1 inch piece of ginger, minced
1 clove of garlic, minced
1/4 cup of chopped squash, yellow or zucchini
1/4 cup shredded cabbage
1/4 of a carrot, shredded
1 stalk celery, chopped
1 green onion, chopped (leave a few pieces of the green for serving)
1 package of Not Naughty Noodles
Soy sauce, 2-3 splashes, depending on your taste
Dark Sesame oil, 1-2 splashes
Heat pan over medium-high heat stovetop with coconut oil. When hot add ginger and garlic, cook for about 30 seconds and then add the squash, cabbage, carrot and celery. Cook for another 30-60 seconds and add green onion. Continue cooking for about 30 more seconds.
Add soy sauce and dark sesame oil at this time. Stir well to combine.
Add the Not Naughty Noodles and stir well.
Push ingredients to side of pan and add egg. Scramble it and then combine with rest of ingredients.
Place in bowl or plate and top with sesame seeds and reserved green onion.
**My daughter prefers a spicier version of this with fewer veggies and more red pepper. Feel free to 'clean out the fridge' with this one and use what you enjoy. It is really quite forgiving and as delicious as it is trimming!