Shirataki Noodles with Almond Butter Sauce

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A delicious dinner that's easy, healthy and both vegan and paleo-friendly! Feel free to use whichever veg you wish. Mushroom and peppers would also work really well.

Have you tried Shirataki noodles before? They’re often called “Miracle” noodles or “Zero” noodles because of the fact they contain no calories, fat or carbs! Sounds too good to be true, right? They’re naturally gluten-free and grain-free, meaning they are also suitable for Paleo diets.

Suffice to say, they’re often used by people trying to lose weight and make an excellent alternative to wheat or rice-based noodles. 

I decided to use them to create a classic peanut noodle style dish. To make it paleo-friendly I used almond butter instead of peanut and coconut aminos instead of soy sauce.

INGREDIENTS

• 1 tbsp mild olive oil or coconut oil
• 2 cloves garlic minced
• 3 spring onions diced
• 100 g long-stemmed broccoli
• 1 small carrot cut into small batons
• 1/4 cabbage shredded
• 1 pack g Shirataki noodles*
• 1 tbsp almond butter
• 1 or 2 tsp sriracha sauce depending on how spicy you want it
• 2 tbsp coconut aminos**

INSTRUCTIONS

1. Heat the olive 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 veg.
2. Whilst 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.
3. 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.
4. Serve and enjoy!

RECIPE NOTES

*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.

**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).

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