YOUR SOLIN GENERATED RECIPE
Konjac Noodle Stir-Fry with Mozzarella and Chickpeas
Pan-seared sardines and chickpeas tossed with konjac noodles and garlic, finished with a topping of toasted oat bran and melty mozzarella.
INGREDIENTS
1 package Konjac Noodles
1 can Sardines (in water)
0.45 cup Chickpeas
0.7 ounce Mozzarella Cheese
0.5 tablespoon Oat Bran
0.8 cup Zucchini
1 teaspoon Olive Oil
PREPARATION
Rinse the konjac noodles thoroughly under cold water for 2 minutes, then drain well.
Dry-sauté the noodles in a hot pan for 3-5 minutes until they stop releasing steam and appear slightly firmer, then set aside.
In the same pan, heat the olive oil over medium-high heat and add the sliced zucchini and chickpeas, sautéing until the zucchini is tender-crisp.
Add the drained sardines and the oat bran to the pan, breaking the sardines into chunks and allowing the oat bran to toast slightly for 2 minutes.
Return the konjac noodles to the pan and season with garlic powder, salt, and pepper, tossing everything together until heated through.
Sprinkle the mozzarella cheese over the top and cover the pan for 1 minute until the cheese is melted and gooey.
Serve immediately while hot.