Photo by Vanessa Tierney
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Recipe information
Yield
2 servings
Ingredients
2
tablespoons coconut oil
2
cups broccoli florets
2
cups shredded peeled carrots
½
red pepper, thinly sliced
½
cup peas
6
tablespoons coconut aminos
2
tablespoons smooth almond butter
2
tablespoons filtered water
1
(7-ounce) package fettuccine shirataki noodles, prepared according to package instructions
¼
cup thinly sliced green onions
2
tablespoons sesame seeds
Need to make a substitution?
Preparation
Step 1
In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
Step 2
Whisk the coconut aminos, almond butter, and water in a small bowl.
Step 3
Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.
From Body Love Every Day: Choose Your Life-Changing 21-Day Path to Food Freedom © 2019 by Kelly LeVeque. Reprinted with permission by William Morrow, an imprint of HarperCollins Publishers.
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