Shirataki Noodles with Almond Butter Sauce (Vegan + Paleo

• Vegan

• Produce

  • 1/4 Cabbage
  • 1 Carrot, small
  • 2 cloves Garlic
  • 100 g Long-stemmed broccoli
  • 3 Spring onions

• Condiments

  • 1 tbsp Almond butter
  • 1 tsp Sriracha sauce

• Pasta & Grains

  • 1 pack Shirataki noodles

• Oils & Vinegars

  • 1 tbsp Olive oil or coconut oil, mild

• Nuts & Seeds

  • 2 tbsp Coconut aminos

Found on wallflowerkitchen.com

Description

Ingredients

• 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**

Directions

• 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!

Nutrition