Due to an astonishing amount of pain in the lower half of my body, yesterday’s “workout” was more of a “walkout.” Cliff and I were planning on hitting the gym together, but ultimately decided on an easy, but long, walk. The lingering pain, of course, is from the Spartacus workout done on Wednesday. The book I found the workout in suggests you do it three times a week…sure, you could do that if you didn’t have any other big plans that week..like walking around your house…going to the grocery store…getting out of bed. For now, I’ll start with once a week and work my way up!
We set out on the Katy Trail for a solid hour and a half. We ended up walking about 5 miles and burning around 435 calories. Not too shabby for a rest day!
Now onto our dinner…
I picked up some Soba noodles for the first time the other day at the store. For those of you who don’t know, Soba noodles are a Japanese buckwheat noodle. For a noodle, they are relatively low in calories and high in protein (about 113 calories in one cup and 5 grams of protein). They are usually served cold or in soups…but we tried a hot dish with shrimp, veggies, and peanut sauce. I was inspired by a recipe found on FitSugar. I didn’t have some of the ingredients, so we got a little creative by substituting shrimp for tofu (even if I had tofu…that wouldn’t fly with Cliff), and adding other various veggies like mushrooms. Here is what we used:
Shrimp, Soba Stir Fry with Peanut Sauce
- about a cup of frozen broccoli
- 1 red pepper
- 1/2 cup of mushrooms
- 4 cloves of garlic, chopped
- 1 large carrot, julienned
- 1 package of soba noodles (believe it was 12oz. so we ended up doubling the amount of sauce in the end)
- 6 tablespoons peanut butter (this is with a 12oz bag, original recipe calls for 3 tbsp.)
- 6 tbsp of rice vinegar
- 4 tbsp of soy sauce
- 2 teaspoons chili sauce
- 1 tbsp of olive oil (original recipe uses grape-seed)
- 1 bag of shrimp, tales off
First, we started heating the water for the soba noodles. Since this was my first time cooking with these noodles, I followed the directions on the bag to a T. The bag said to “bring the water to a rolling boil” then add the noodles. That took some time, but we got there eventually.
Once the boil was rollin’ I added the noodles.
This simmered the water down a little…next was to bring it back to a boil…then add a cup of cold water. After it came to another boil, I turned the stove off and the noodles were done! Now time to cook the veggies and shrimp.
We julienned the carrots and red pepper (at least attempted to). I cooked the broccoli first in the pan since it was frozen. I wanted it to thaw a bit so I could drain the water out of the pan.When all the ingredients were ready, I threw them all into the pan to cook.
While the veggies and shrimp were cooking, I made the sauce. It’s pretty simple: just whisked the peanut butter, rice vinegar, soy sauce, and chili sauce together, that’s it!
Next, I added the peanut sauce to the veggies and mixed. Once it was mixed, we added the soba noodles and cooked all of it for a couple minutes.
While the food was cooking, I chopped up some peanuts to go on top. This was not in the original recipe, but I like the added crunch.
This was a really good, filling dinner. I will definitely make this again. I’d also like to experiment with the soba noodles and try some cold dishes or soups. We have plenty of leftovers today which I’m pumped about! Have a great weekend everyone!
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