This was supposed to be something complicated involving roasted spaghetti squash and dashi broth with mushrooms, but the day and availability of spaghetti squash at the grocery store conspired against that plan.

So, I went quick and easy – still in the vein of the Japanese I’ve been craving (can you tell I’ve been on an Asian kick lately?) and something I could prepare one-handed while I cradled a pup whose belly wasn’t feeling the best (Princess decided to try mulch while in the park yesterday).

Vegetarian option, paleo option, low carb option

Quick Japanese-ish Bowl

1 Tbsp. neutral oil
1/2 onion, chopped
1 packet shimeji or other mushrooms
1 small packet shiritaki (aka kontjac) noodles
2-3 tsp. Kenko triple balance onion dressing (https://goo.gl/images/Q3GwQd)
2-3 Tbsp. soy sauce or coconut aminos
Optional: leftover ground chicken
Optional: green cabbage noodles, carrot and/or green onions

In a large skillet over medium – high heat, warm the oil.

If you’re adding carrot, add now.

Add the chopped onion and sautée until beginning to brown.

If you’re adding cabbage, add now.

Add the chicken if using and mushrooms – sautée until the mushrooms are beginning to soften.

Drain noodles and add. Cook, stirring, until water has evaporated and everything else is almost where you want it.

Add the sauces and stir; cook an additional 2-3 minutes.

Tip with sliced green onions if using.

Serves 1 with a small pack noodles & mushrooms and no additions; stretches to 2 with additions or larger packets