Hearty Veal Heart Wok with Vegetables and Shirataki Noodles

Name: Hearty Veal Heart Wok with Vegetables and Shirataki Noodles
Total time: 25 min
Yield: 1 people
Ingredients: 7 oz Veal heart; 7 oz Shirataki noodles; 1.5 cup Zucchini; 0.5 cup Kohlrabi; 2 count Egg whites; 3.5 oz Canned mushrooms; 2 tbsp Soy sauce; 2 cloves Garlic; 1 tsp Fresh ginger; 0.5 cup Green onions

Low Carb • Dairy-Free • Gluten-FreeHigh Protein • Low CalorieStovetopLunch • DinnerPan-Asian

Medium

25min

465kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A massive portion of Asian noodles with tender heart and crunchy vegetables. Minimum carbs, maximum protein and fiber.

Hearty Veal Heart Wok with Vegetables and Shirataki Noodles is the perfect solution for those looking for maximum food volume with minimum calories. If you are striving for a high-protein, low-carb diet, this recipe will become your favorite. The secret to the huge portion is shirataki noodles, which contain almost no calories but create an incredible feeling of fullness. Combined with veal heart, rich in iron and pure protein, this dish becomes a real superfood. The flavor of the Hearty Veal Heart Wok is enhanced by Asian notes: ginger, garlic, and soy sauce. Zucchini and kohlrabi add a pleasant crunchy texture, increasing volume without extra carbs. Using egg whites thickens the sauce, adding even more protein. This recipe proves that diet food can be truly delicious and satisfying. We use fresh ingredients like heart and green onions to keep your diet both healthy and conscious. Try this lunch option to stay full all day without exceeding your calorie limit.

Ingredients

200 g Veal heart (about 1 medium heart)
200 g Shirataki noodles (1 pack)
200 g Zucchini (1 medium zucchini)
80 g Kohlrabi (about 1/2 cup julienned)
2 count Egg whites
100 g Canned mushrooms (1/2 can)
2 tbsp Soy sauce
2 cloves Garlic
1 tsp Fresh ginger (1 cm piece)
20 g Green onions (small bunch)

Instructions

1
Prepare the veal heart: rinse thoroughly, remove excess fat and vessels. Cut the heart into very thin strips (across the grain) so it cooks quickly and stays tender.
2
Rinse the shirataki noodles under cold running water for 2 minutes to remove the specific smell. Drain in a colander.
3
Cut the zucchini and kohlrabi into thin long strips. Finely chop the garlic and ginger.
4
Heat a pan with a drop of oil (or without it if the non-stick coating allows). Quickly sear the veal heart over high heat for 4-5 minutes until browned. Remove from the pan.
5
In the same pan, add the garlic, ginger, zucchini, kohlrabi, and mushrooms. Sauté, stirring constantly, for 3 minutes until the vegetables soften but still have a crunch.
6
Add the shirataki noodles and return the veal heart to the pan. Pour in the soy sauce.
7
Make a well in the center, pour in the egg whites, and quickly stir them into everything in the pan so the white sets in thin strands and coats the ingredients.
8
At the very end, add the finely chopped green onions, stir, and remove from heat.

Chef's Tips

•To make the heart easier to slice thinly, freeze it for 20 minutes before cooking.
•Shirataki has no flavor of its own, so it perfectly absorbs the aroma of garlic, ginger, and soy sauce.
•If you like it spicy, add a few drops of Jalapeño sauce from your pantry when serving.