These Asian inspired noodles get a healthy (and clean eating) twist! Warm Udon noodles and thinly sliced beef are tossed together in a spicy garlic- orange -soy sauce (you can easily adjust the heat and the garlic to match your taste) . Add some fresh broccoli, snow peas and red bell pepper and you’ve got a healthy dinner option that’s ready in under 30 min.
If you’ve been reading some of my posts lately then you know I’m kind of obsessed with Clean Eating Magazine ( this recipe also comes from there). I’ve been a devoted fan for many years. I flip through each issue and go “oh that looks delicious!” or “ oh, I want to try that!” . I’ve acquired so many food related magazines and cookbooks over the years that last year when I downsized and moved to this cute little apartment (above a yoga studio!) I had to make a decision which magazines/books would stay and which to donate. I kept every one of my Clean Eating Mag’s! (I’m not affiliated with the magazine, I just happen to really love it!) The recipes are simple, and full of fresh wholesome ingredients.
I think I’m in love with this magazine because the whole concept of “clean eating” most closely resembles my own philosophy on healthy eating. For those who aren’t too familiar with what exactly “clean eating” is here’s a quick blurb of some of what I would consider the key elements of clean eating.
Basically it’s a concept and a lifestyle, not a diet. It’s about eating whole foods , “real” foods- in their most natural state. It means eating things like:
-Lots of fresh fruits and vegetables (preferably local and organic)
-Whole unrefined grains (like brown rice, beans, legumes, and quinoa)
-A majority of meals are plant based, but free-range meat and dairy can also be added to meals if desired.
-Using clean sugars like honey and maple syrup to sweeten
-Natural healthy fats (like avocados, nuts, coconut oil)
“Clean Eating” means staying away from heavily processed foods and foods loaded with preservatives. (or anything that contains ingredients you cant pronounce or don’t have the faintest idea what they are) It means staying away from foods loaded with added sugar and high levels of bad fats (like trans fats) .
I like to think of it as food our great ancestors (think 100’s of years ago ) would recognize. For example, I’m pretty sure they would know what a head of lettuce, a bunch of carrots, eggs, chicken, and grains are. I’m pretty sure they would have no idea what a twinkie, a can of Coke or a bag of chips were.
This is a pretty simplified explanation but if you’re interested in finding out more about clean eating, there is a plethora of information available on the web .
Rather than just squiring away my issues (as in the magazines issues..not my “issues”..ha ha) I thought I’d share with you all some of the simple, healthy dishes I’ve been cooking up from the Clean Eating Magazines. Here’s the latest. Shanghai –Style Noodles with Beef, Snow Peas & Broccoli (Fall 2014 Dinner in 30 issue, pg. 86)
This is a super easy recipe! You’ll need a big skillet, a large pot for cooking the noodles, and a small mixing bowl.
I’m using fresh Udon noodles but you could easily substitute spaghetti noodles. Fresh noodles only require 3-4 minutes to cook in a boiling pot of water. I’m adding the broccoli to the same pan ( ’cause who needs more work!) and adding it at the same time as the noodles. This will yield slightly crunchy broccoli in the finished meal . If you prefer your broccoli a little more tender you can always add the broccoli to the boiling water a few minutes before you add the noodles.
The ingredients for the slurp worthy spicy garlic- orange -soy sauce (whoa say that 10 times fast!) get mixed and set aside. Adjust the ingredients to your taste. This works with less (or more ) red pepper and/or garlic.
The last step is browning the beef (you could also substitute chicken or tofu if you prefer) and sauteing the veggies. Once that’s done combine with the noodles/broccoli and the slurp worthy sauce, and give everything a quick toss. That’s it! Now it’s time to dig into this super flavorful dish of goodness! Slurp…slurp!
Some other recipes from Clean Eating Magazine
- 8 oz. udon noodles (or whole-grain spaghetti)
- 1 head broccoli, florets only
- 1 orange, zested and juiced
- 2 Tbsp soy sauce (reduced sodium)
- ½ tsp red pepper flakes
- 1 Tbsp ground ginger
- 1 tsp olive oil
- ¾ lb. sirloin beef (or flank steak) trimmed of fat and cut into ¼ inch thick and 2 inch-long pieces (or substitute chicken or tofu)
- 4 cloves garlic, chopped
- 4 scallions, cut into ½ inch pieces
- ½ lb snow peas, trimmed
- ½ red bell pepper, cut into pieces
- Bring a large pot (filled halfway ) of water to a boil. Add Udon noodles and broccoli and cook for 3-4 min. until noodles are cooked and broccoli is crisp-tender. Drain and set aside. (If using spaghetti, cook according to package directions, adding the broccoli for the last 3-4 min. of cooking).
- While the noodles are cooking, prepare the sauce. Add the orange zest, orange juice, soy sauce, red pepper flakes and ginger to a small bowl and whisk together. Set aside.
- In a large non-stick skillet heat the oil over medium. Add the beef ,scallions and garlic and cook until beef begins to brown ( approx. 4 min.) Add the snow peas, red bell pepper and the orange/soy mixture and continue to sauté until beef is fully cooked (approx. 3 min.)
- Add noodles/broccoli to the skillet with beef and toss to combine. Serve immediately. Garnish with additional red pepper flakes if desired.