Tamari Peanut Noodles
This past week we’ve been learning about the high cholesterol content in eggs. Among all widely consumed ingredients, egg yolks contain the most dietary cholesterol. Averaging 1,085 mg per 100 grams, they contain five times the cholesterol of their nearest competitor. A similar amount of butter has only 241 mg per 100 g.
Many dietary experts who promote eggs as a healthy protein source overlook that their protein is just part of a scrambled package. Egg whites do have protein. It’s the egg yokes that fall into the category of doing more harm than good!
So where can you get your protein if not from eggs?
Many people don’t realize that some of the highest sources of protein come from plant-based ingredients.
This recipe for two from Chef Ryan has 23 grams of protein from the peanuts and almond butter, about the same protein content as four eggs.
So, skip the high-cholesterol eggs today, and enjoy your protein a better way.
With Chef Ryan’s gluten-free Tamari Peanut Noodles!
- Yield: 2 servings 1x
½ bunch kale
1 small zucchini
3 green onions stems
3 cloves garlic
1/3 cup peanuts
3 T almond butter
3 T tamari
1 tsp date sugar
1 tsp chili flakes
8 oz. rice noodles (or any type your prefer)
Pinch of salt
- Bring pot of water to a boil for noodles. Cook noodles according to package instructions.
- Slice zucchini into thin rounds. Thinly slice green onions, peel garlic, juice lime and reserve some for wedges.
- Toast peanuts in skillet for a few minutes over medium high heat until browned.
- Add garlic, almond butter, tamari, sugar, and chili flakes + 1/3 cup water and a pinch of salt to a blender and blend until smooth. Add in half of the peanuts and blend until smooth again.
- In skillet add kale, zucchini, and splash of water to cook.
- Reduce heat to low and add in almond butter sauce. Add in noodles and stir to combine.
- Top with green onions, sprinkle of peanuts, and serve with lime wedge.