Tag Archive: yakisoba


After noticing yesterday that I tended to reach for more calorie-dense foods at night out of habit I was determined to make an effort to fill up on more veggies. I did better, although there’s still some room for improvement. One big step in the right direction was having the burger patty with just A-1 sauce instead of putting it on a 180 calorie bun. Yay for me!

1 “Cutie” mandarin orange – 35

1 angus beef patty with 1 Tbs A-1 sauce – 215

1 roma tomato and 1 large cucumber with 1 Tbs Wishbone dressing – 90

1/4 bean and cheese quesadilla – 150

1/2 oz tortilla chips – 70

9oz edamame including pods – 150

whole wheat and turkey and cheese – 200

p90x Cafe Mocha protein bar – 250

Once I went to bed at 4am and then got back up a little after 7am, I threw my whole schedule off by venturing out for a walk instead of going back to bed. When I returned I posted 55 of the photos I took. It was a gorgeous day and I just had to share. As soon as I got back from the walk I had some Shakeology which was a great start, but the weird schedule really threw me off.

Breakfast – Chocolate Shakeology, Bananas Foster Recipe:  6oz water, 4oz Silk Vanilla soy milk, 1 scoop chocolate Shakeology, 1/2 large ripe banana, 1/2 tsp cinnamon, 1/4-1/2 tsp rum extract (didn’t measure), 1 scoop Fiber Boost, 4 ice cubes. – 275

I was in the zone posting all those photos and completely forgot to eat. When I was done I was HUNGRY (and tired which always makes hunger feel 10x worse) so I started grabbing food. My husband also came home hungry (it was about 3:30pm by this point) so I made food for both of us.

Lunch + whatever I shoved in my mouth while making lunch – 1 slice whole wheat bread and 1/4 c. hummus – 210

2 slices American cheese – 120

Yakisoba noodles with chicken, green beans and sauce – 350

Another burger patty, but this time I did eat the stupid bun which wasn’t that good and definitely NOT worth the extra calories and another slice of cheese with ketchup and mustard – 550 ugh!!!

Dinner – I decided to just have another Shakeology because I knew I needed something a lot healthier than what I’d been eating. This time I made a Mocha recipe because even though I don’t normally drink coffee I knew I needed to get some more things done and I was really feeling the lack of sleep. Plus, it was quite warm and I just wanted something cold and refreshing. It definitely hit the spot and gave me the energy I needed to deal with the rest of my day/night. I used 8oz Silk Vanilla soy milk, 1 scoop Chocolate Shakeology, 1 rounded tsp instant coffee, 1 scoop Fiber Boost and 5 ice cubes – 275 and delightful!

Total calories – a whopping 2940!! Yikes! Good thing I took that nice, long walk which burned around 800-900 calories so I probably broke even for the 24 hour period. Just goes to show how much easier it is to eat right when you get enough sleep, plan ahead, and eat every few hours instead of going for long periods of time between meals. Well, tomorrow is another day!

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I love that song. If fact, here it is for your viewing and listening pleasure.

Ok then, back to the food. This was one of those Ok, I Have Some Yakisoba Noodles and Random Vegetables So Let’s Throw Them Together “recipes”.  So let’s get to it!

1. First, I said a word of thanks for living in a town with a Trader Joe’s because they have organic tofu for well under $2/lb.

2. Then I cut one block into cubes. Yeah, I know my cuts were kinda uneven. Oh well. While I was cutting the tofu I was heating about 1 Tbs. oil (canola and corn blend, but use whatever you want as long as it holds up well to heat) in a large skillet. Just a note here about tofu – if you have time and you’re planning on browning it, press it first. You’ll get much better results and it won’t stick to the pan as easily. I was in a hurry so I didn’t do it this time.

3. I added the tofu to the skillet, giving it a quick shake to keep the cubes from sticking and cut 2 medium carrots into strips. Kind of like wide matchsticks, but feel free to cut them however you want. Go on…go crazy.

4. Then I sliced 1 yellow onion into strips about 1/4 – 1/2 inch wide. I also check on the tofu because it was starting to brown. Once most of the moisture has evaporated from the pan it’s important to check it every few minutes so it doesn’t stick. Or you could use something other than tofu. Whatever you want.

5. Once the tofu had browned on most sides I removed it from the pan before adding the carrots and onion because this was a particularly soft block and I knew it would fall apart if I left it in while cooking the other ingredients. If I had mushrooms I would’ve used them, too, but I used them all in the Turkey Tetrazzini the other day.

6. While the carrots and onion softened on medium heat I cut 2 large celery stalks and about 3 cups green cabbage into thin strips. Some other veggies that would be nice to add if you have them on hand are zucchini, Napa cabbage, baby corn, water chestnuts or snow peas.

7. I added the cabbage and celery to the skillet (I’d love to have a wok, but don’t have room to store it) and continued cooking it all for a couple of minutes.

8. You may be wondering, “Where’s the garlic??” Don’t worry, it’s coming. Next I broke up the noodles a bit with my hands before placing them on top of the veggies. I don’t know the exact measurement of the noodles, but I got them at Costco and they come in a two pack. I used one of the packages.

9. Let me just apologize in advance for this section. I made the sauce while the noodles steamed over the veggies and just like every other time I’ve made this I didn’t measure anything except for the 1/4 cup light soy sauce I used as the base. I added maybe 1 Tbs mirin, 1 Tbs sugar, 1 tsp seasoned rice vinegar, 1/4 tsp ground ginger (fresh is so much better, but I didn’t have any), 1/2 tsp black pepper, 6 cloves minced garlic (fresh, that I minced myself) and enough water so the whole thing equalled 1 1/2 cups. Just be sure to taste the sauce before adding it to the pan. It’s a lot easier to adjust before it’s mixed in. I stirred it until the sugar dissolved then poured it over the noodles, mixing it in and breaking up the noodles with the spatula. Then I added the tofu back to the skillet and tossed with the noodles and sauce, heating the whole thing through.

10. I topped the finished product with sesame seeds. Yumm! This one’s a family favorite.