Simply Nourishing: Shirataki Noodle with Garden Veggies

Ingredients:

• 1 pack (7 oz) Shirataki noodles, rinsed and drained

• 1 tbsp olive oil or sesame oil

• 1 clove garlic, minced

• 1 tsp ginger, grated

• ½ cup carrots, julienned or shredded

• ½ cup bell peppers, thinly sliced

• ½ cup snap peas or zucchini, chopped

• 2 tbsp gluten-free tamari or coconut aminos

• 1 tsp rice vinegar or lime juice

• Optional: pinch of chili flakes or a few drops of sriracha for heat

• Fresh cilantro, green onions, or sesame seeds for topping

Instructions:

1. Prepare Shirataki Noodles:

   • Rinse noodles well under cold water for 1-2 minutes.

   • Optional: Boil for 2-3 minutes to remove the natural odor, then drain well.

2. Sauté Aromatics:

   • In a nonstick pan over medium heat, add oil.

   • Add garlic and ginger, sauté for about 30 seconds (until fragrant).

3. Add Veggies:

   • Toss in carrots, peppers, and snap peas. Sauté for 2–3 minutes until just tender (you can add a splash of water if needed—no frying!).

4. Add Noodles & Sauce:

   • Stir in the Shirataki noodles.

   • Pour in tamari, rice vinegar, and chili flakes. Mix everything well and cook for another 2–3 minutes until heated through.

5. Garnish & Serve:

   • Top with green onions, sesame seeds, or fresh herbs.