Soba noodle stir fry.

A couple months ago my dietician suggested I seek out SOBA NOODLES (wheat flour variety) for my next vegetable stir-fry to replace the brown rice I usually use. Not that it's much more nutritious but it's a good change and possibly more filling. (For some reason, brown rice never leaves me satisfied.)


Two months later I finally found SOBA NOODLES at my grocery store. Other ingredients include 1/2 pound of fresh shrimp, 4 eggs, frozen Asian stir fry vegetables, other frozen veggies I had left over, added broccoli I had left over, sesame oil and soy sauce(not pictured), Melinda's X-Hot sauce(not pictured).


Step 1:
Fry and scramble the four eggs in a little oil in your Wok. Toss in all vegetables and more sesame oil, and some melinda's for a little flavor.


Step 2: add shrimp, and some soy sauce(the salt replacement).


Step 3: boil 2 packets of SOBA NOODLES in water for 4 short minutes then toss in with other stuff.


Step 5: keep stirring/tossing. It takes forever to get the noodles to become friends with the rest of the party.


Step 6: take stir-fry...


... And put into Tupperwares.


Makes 2 full containers + a third that will fill you up for dinner.
Im guessing 6 or 7 servings total. Consider freezing one container, maybe? I don't really know if that will work though. I know the brown rice variety dries up quite a bit but it works ok.

Don't invite me out for Asian food. I'll be sick of Asian food for several weeks after this!