Mackerel Yakisoba
When my cholesterol numbers went bad, I was prescribed the usual statins. I had dangerous side effects from each one we tried. My doctor told me to make up for it by sprinkling my daily salads with a heaping teaspoon of ground flaxseed and eating fatty fish a few times a week. Mackerel qualifies, and it's super cheap, to boot!
Ingredients
*16 ozs long, thin pasta cooked according to package directions. Traditional is soba noodles, but I use low carb edamame + mung bean spaghetti. A few packages of ramen noodles, without the seasoning, will also work.
*2 TB Oil. Traditional is sesame, but any "plain" oil will do, like vegetable, sunflower, grapeseed, etc.
*2 TB minced Garlic
*Salt & White Pepper, to taste
*1-2 tsps Curry Powder, to taste
*1 7.5 oz bag Cole Slaw mix (cabbage + carrots)
*1/2 of an onion, sliced thin
*1/4 cup low sodium Soy Sauce
*1 tsp mirin. Can use white wine or vinegar instead.
*1 15oz can mackerel, drained
Directions
1. Cook pasta according to package directions. Drain.
2. Heat oil in a large skillet or wok. Add garlic for around 30 seconds.
3. Add veggies, curry, and salt and pepper to taste. Sauté until tender.
4. Add pasta, mackerel, mirin and soy. Break up the mackerel into chunks. Stir until everything is warmed through.
Serve.
Notes: This can be chilled for about 2 hours and served cold. It's good that way, too.
The veggies can be anything you like or have extras of that you need to get rid of: Zucchini, yellow squash, bell pepper, snap peas, green beans, etc. Just be sure to make them bite-sized.
