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.
It later dawned on me that mange tout peas aren’t paleo-friendly (doh!) as a big part of the diet is “no legumes” so if you’re here for a paleo recipe – please ignore those peas you see in the photos!!
The perfectionist in me was tempted to make the meal again without them but the lazy girl in me insists it’s fine. I might update the photos next time I make it… But anyway, you can of course use whichever vegetables you want!
So how does it taste? I had heard mixed reviews about the shirataki noodles and their texture but I found them absolutely delicious!
They are slightly more chewy but it’s not at all unpleasant, in fact I loved it and would happily eat these instead of wheat or rice noodles any day.
I read somewhere that they were similar to kelp noodles which I have to disagree with. Although I love kelp noodles in their own right, they are very chewy and rubbery – you would not mistake those for regular noodles!
Coconut aminos do an amazing job at creating a soy sauce flavour without containing any soy and the almond butter could almost be mistaken for peanut butter in this dish, especially when mixed with the rest of the ingredients. You could also use cashew butter or tahini.
So all in all, you’ve got a healthy, vegan & paleo-friendly dish that tastes just like a classic peanut noodle stir fry. Delicious!
Not only is this dish so healthy but it’s SO easy too and can be ready in under 10 minutes! That’s always a good thing. You simply need to stir fry the veg, add the noodles and the rest of the ingredients to make a sauce.
One pan, minimal washing up, ready in a flash and all for under 200 calories. It’s a dream come true…
This noodle dish is:
- Vegetarian & vegan
- Gluten-free & paleo-friendly
- Dairy-free & eggless
- Low calorie (only 190 calories for a very generous serving!)
- One-pan (minimal washing up)
- Ready in under 10 minutes and SO easy to make
- 1 tbsp mild olive oil or coconut oil
- 2 cloves garlic, minced
- 3 spring onions, diced
- 100g long-stemmed broccoli
- 1 small carrot, cut into small batons
- ¼ 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**
- 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.
- 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.
- 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!
**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).