Shirataki Veggie Stir Fry

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Don’t get me wrong, noodles are delicious. Spaghetti, Tortellini, Pad Thai, the possibilities are endless–until you want to eat healthy, watch your carbs and maybe even go gluten-free. Then its bye-bye yummy carbs, rich sauces and Lady and The Tramp noodle slurping.

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Fortunately, your love of all things noodle-y doesn’t have to go away. Let me introduce you to my friends Shirataki Noodles. The low carb, gluten-free, tofu (and/or rice) cousin of your favorite pasta. One package of noodles is 20 calories, 6 carbs, certified gluten-free and GMO free. (insert emoji hands)

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I like using Shirataki noodles when I make spaghetti & meatballs, Asian stir fry and in vegetable spring rolls. Because they have a very mild flavor, it’s easy to add them to whatever noodle dish you like. They also come in a variety of thicknesses, like angel hair, spaghetti and fettuccine.

Shirataki Veggie Stir Fry

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Serves: 1

Time: 15 minutes

Ingredients: 

1 package of shirataki noodles

4 baby carrots, thinly sliced

4 stalks of asparagus, cut into 1 inch pieces

1/4 cup edamame

1/2 cup roasted eggplant, thinly sliced

2 mushrooms, thinly sliced

1 tbsp roasted peanuts

1 tbsp gluten-free soy sauce

salt & pepper

Olive oil for cooking

Directions: 

  1. In a sauce pan, add a bit of olive oil and carrots. Let it cook for a minute then add the rest of the vegetables.
  2. Rinse and strain the shirataki noodles and set aside.
  3. After the veggies cook for about 5 minutes, add the noodles and stir together for another 5 minutes.
  4. Top with salt, pepper and peanuts.
  5. Eat!

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