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 too.
Suffice to say, they're often used by people trying to lose weight and make an excellent alternative to wheat or rice-based noodles.
So how does it taste? I had heard mixed reviews about the shirataki noodles and their texture but I found them surprisingly good!
They are definitely more chewy but it's not at all unpleasant, in fact I enjoyed it.
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 (minus the mange tout) dish that is easy to make low carb and keto friendly (by using low carb vegetables) and 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
- Easy to make low carb and keto-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
📖 Recipe
Shirataki Noodles with Almond Butter Sauce (Vegan + Gluten-free)
A delicious dinner that's easy, healthy and both vegan and gluten-free. Feel free to use whichever veg you wish, to suit your tastes and diet. Mushroom and peppers would also work really well for a low-carb paleo version.
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
- 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**
Instructions
- 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!
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).
Nutrition Information
Yield 1Amount Per Serving Calories 190Carbohydrates 19.3gFiber 7.9gProtein 8.1g
CQ says
The recipe calls for 1/4 cabbage. Do you really mean that?
CQ says
The recipe says "1 pack, g Shirataki noodles." How much noodle is this exactly? Not all shirataki packages are the same size.
Helen C Williams says
I am going to try this recipe today. I don't have the veggies you list but will use onions, green beans, celery and garlic. I also don't have almond butter, but do have natural peanut butter (I have no problem with this product) and tahini and will use both. Coconut aminoes is not my favorite so I will add a bit of tamari sauce. I hope it's as delicious as I imagine it will be!
Helen C Williams says
I made it but mine wasn't as pretty as yours. I think I added too much nut butter, but with Well lean Noodles, it was really delicious. Also, I need to use sturdier veggies like you did because as i cooked my dinner and my husband's (he's not keto), my veggies cooked a tad too much), but overall, this is a delicious recipe! I added a few slices of jalapeno slices to my vegetable.
Aimee says
I have made this a couple of times and it's rarely ever "pretty" so I think that's totally normal! I'm glad it tasted good though :D Thanks Helen.
Linda says
Love the recipe but would have liked some guidance on how long to cook the vegetables
Judy says
Thank you ever so much for this delicious recipe! I made this when I first tried shirataki tofu noodles, and I am so glad I did. No other recipes have come close.
I seem to need an extra tablespoon of almond butter, but that’s my only change.
Thank you. My hubby preferred this recipe to a pasta primavera dish in an Italian restaurant. He said that this is special!
I posted a picture and a link on my Facebook page