Tosho chaamen / dao xiao chao mian / fried hand-shaven noodles

A cheater version of hand-shaven noodles made with a peeler, and stir fried with an assortment of goodies. Noodle dough is basically the same as teuchi udon handmade wheat noodles but uses less water, which makes the dough prep a bit more time consuming (dry and wet ingredients need to rest together longer before kneading). Less water in turn ensures easy shaving and cooking at the end. While any goodie works great in this noodle dish, dried shiitake mushrooms with their deep flavor and aroma function like underlying seasoning to bind everything together. Very tasty and satisfying.

1/2 recipe: 
596 calories; 26.6 g protein; 15.0 g fat; 85.8 g carbohydrate; 73.1 g net carbs; 595 mg sodium (with 50% reduced-sodium soy sauce and shoyukoji made with 50% reduced-sodium soy sauce); 226 mg cholesterol; 6.1 g fiber

Yakidofu to tomyo, enoki no chuka-nibitashi / broiled tofu, sugar pea shoots and enoki mushrooms in Chinese broth

Sugar pea shoots, a common Chinese stir-fry ingredient, are a great companion with simmered tofu in this everyday Japanese dish with a Chinese twist.

1/2 of recipe:
98 calories; 8.2 g protein; 4.9 g fat; 5.5 g carbohydrate; 3.2 g net carbs; 233 mg sodium (with 50% reduced-sodium soy sauce; 309-327 mg with regular soy sauce); 0 mg cholesterol; 2.3 g fiber

Tomyo to chikuwa no nibitashi / pea shoots and chikuwa fishcake simmered in light broth

A very quick, warm side dish. The stems of tomyo pea shoots stay crisp even when cooked and make this little dish stand tall. Their texture contrasts well with soft fishcake, which adds a mellow salty taste as you bite in.