Shirataki Noodles with Almond Butter Sauce
Makes one serving.
- 1 tbsp sesame oil or coconut oil
- 2 cloves garlic, minced
- 3 spring onions, diced
- 1 cup of broccoli florets
- 1/2 cup sliced mushrooms (baby bellas or criminis)
- 1/2 cup oz sliced bell pepper
- 1 small carrot, cut into small strips
- 1/4 cabbage, shredded
- 1 pack, Shirataki noodles*
- 1 tbsp almond butter***
- 1 or 2 tsp sriracha sauce, depending on how spicy you want it
- 2 tbsp coconut aminos**
Heat the oil in a wok or large saucepan on a medium heat and add the garlic and onions. Cook for a couple of minutes until softened, then add the rest of the vegetables.
While the vegetables are cooking, prepare your shirataki noodles by emptying them out of the packet and rinsing them well with warm water. Add them in with the vegetables.
Once everything is just about cooked, add the almond butter, sriracha and coconut aminos. Stir into the vegetables and noodles to create a sauce and warm through.
Serve and enjoy!
*You can often find shirataki noodles in health food stores. They are usually called either "zero" or "miracle" noodles. You can also buy them online. There are different types, and you can choose whichever type you prefer.
**Coconut aminos can be found in health food stores or online. If you're not avoiding soy, you can use equal amounts of soy sauce or tamari sauce (gluten-free), or Liquid Aminos.
***Make your own almond butter using this recipe.