Peanut Butter Kale Shirataki Noodles Recipe

Have you tried shirataki noodles? Not shiitake, shirataki.

They are the best invention since PB2

, which also happens to be in this recipe. Although technically speaking I am not sure which came first. I know I discovered PB2 first, but shirataki noodles may have been around much longer.

Shirataki noodles come in two forms, one yam based and one tofu based. The yam based, which I have been playing with, are very low in calories yet fill you up due their water and fiber content. While they really don’t have a taste of their own, they are fantastic with a nice sauce. You know what else makes a nice sauce? PB2

.  My latest recipe combines the 2 for a lovely quick dinner for 2.

Peanut Butter Kale Shirataki Noodles

 

Ingredients

• 2 ½ servings shirataki noodles (one package)
• 1 tsp coconut oil
• 4 oz beef style seitan
• 2 cloves garlic, minced
• 2 cups chopped kale
• ½ cup lite coconut milk
• 1 tsp agave nectar
• 2 tbsp PB2
• 1 tsp Braggs
• 1/8 tsp red chili flakes

Directions

1. Drain shirataki noodles and dry as completely as possible. It’s best to chop the noodles up a bit before cooking as well for easier eating.
2. Heat coconut oil in a non stick skillet over medium high heat.  Add shirataki noodles and cook for 3-4 minutes over medium high heat till dry and heated through. Remove from skillet and set aside.
3. Place skillet back over medium high heat. Add seitan, garlic and kale. Cook till kale is wilted, about 5 minutes.
4. Mix coconut milk, agave, PB2, Braggs and chili flakes in a small bowl. Add to skillet and heat till sauce thickens, 3-5 minutes.
5. Serve immediately.

Yield: Makes 2 servings.
Prep Time: 20 Minutes
Cook Time: 20 Minutes

Per Serving: Calories 195; Total Fat 8.7g; (Sat Fat 6.5g, Mono Fat 0g, Poly Fat 0g); Protein 16.9g; Carb 20g; Fiber 3g; Cholesterol 0mg; Sodium 1170mg

Check out our recipe section for more healthy meals.