Chinese 5 Spice Cod & Sesami Shirataki Noodles

Today was long. Like, bone-tiring, flat-out-exhausted, long. By time the time I finished work, tutoring and my workout (legs day, aka, death) I just did not have the energy to cook up something fancy that required following step-by-step directions. So, I give you my newest creation!

For the cod, I rinsed and dried it and then smeared some Chinese 5 spice and garlic salt on it, threw it on a tinfoil lined pan (to avoid having to use any oil and not have it stick to the pan - parchment works too) and shoved it into the oven at 350 degrees.

While the fish cooked away, I mixed together about a tablespoon of Braggs amino acids, a dash of rice vinegar, 1 teaspoon sesame oil, a dash of crushed red pepper flakes and a small spoonful of minced garlic.

Then, I rinsed the shirataki noodles, boiled them for a few minutes and then dry pan fried them for a minute or two (apparently that helps them from being too rubbery). I added the wet mixture then added about a half cup of thinly sliced cabbage.

I sautéed this deliciousness until the cabbage was nice and tender, took it off the heat, transferred to a plate, added the baked cod and then garnished with sesame seeds and green onions.

Finally, what is life without a poached egg and hot sauce?!

It took me about 20 minutes to whip this beauty up, and it was only 276 calories! Win-win.