Everyday Mom's Meals: Healthier Take Out Fake Out {A Review of San-J Sauces}

Wednesday, October 2, 2013

Healthier Take Out Fake Out {A Review of San-J Sauces}

I love making our favorite take out dishes at home, using ingredients that I know exactly where they came from and exactly what is in them. And now I can do that easier, with a little help from my friends at San-J.

San-J is dedicated to manufacturing premium Tamari soy sauce and quality Asian inspired products. Their Mongolian Cooking Sauce is the perfect blend of sweet and savory, and works equally well with beef, chicken, shrimp or tofu. It's made from their Tamari sauce, containing 100% soybeans and no wheat content. Plus, it's certified gluten free and verified Non-GMO. It's great tasting and includes no guilt!

When I found this recipe on their website, I couldn't wait to try it. My favorite Asian take out treat is noodles, with meat, veggies, or both, in a sweet sauce, covering every bite! And these reminded me of those with every ingredient.

If you enjoy Asian food, and really love making it at home, you need to try San-J products today. They will give you the flavor and deliciousness you are looking for, without wondering what you are putting into your body. And if you're looking for a new side dish, try these noodles tonight!

Mongolian Noodles Adapted from San-J
1 lb. linguine, cooked and drained
8 oz. button mushrooms, sliced
1 bunch green onions, chopped, few reserved for garnish
2 medium carrots, jullienned
3 TBS vegetable oil
1 small head cabbage, sliced thin
1/2 tsp. red pepper flakes
1/2 c. San-J Mongolian Sauce

While pasta cooks, in a large skillet heat vegetable oil over medium heat. Add mushrooms and carrots. Cook for 5-7 minutes until mushrooms are brown and soft. Add red pepper flakes, cabbage and green onions. Saute for 5 minutes until cabbage begins to wilt. Add cooking sauce. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes until slightly thickened. When pasta is cooked, drain well. Put in a large bowl. Add veggie and sauce mixture. Stir well to combine. Garnish with remaining green onions.

Shared on The Country Cook Oct. 4, 2013
Asian at Very Good Recipes

*Disclaimer* I was provided with free product for this review. All thoughts and opinions are my own.

1 comment:

Carolina HeartStrings said...

Krista this looks fantastic! I cannot wait to make this one.