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
- 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
- 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.
- 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.
- Place skillet back over medium high heat. Add seitan, garlic and kale. Cook till kale is wilted, about 5 minutes.
- Mix coconut milk, agave, PB2, Braggs and chili flakes in a small bowl. Add to skillet and heat till sauce thickens, 3-5 minutes.
- 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