Shirataki Noodles with Almond Butter Satay

This almond butter satay sauce comes together really easily and would work great a salad dressing as well! This was my first time cooking with Shirataki noodles and they did not dissapoint! They are similar to rice noodles and are naturally gluten-free and grain-free making them a great option when looking to make more plant based meal options!

Serves 4

Ingredients:

  • I package of Kojac noodles, drained
  • 1 tbsp grapeseed oil, for pan
  • Half of a purple cabbage, chopped
  • 1 red pepper, thinly sliced
  • 1/4 cup almond butter
  • 1/2 lime, juice
  • 3 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tsp fresh or powdered ginger
  • 2-3 tbsp water to thin the sauce

Method:

1. Start by mixing up the almond butter, lime juice, tamari, maple syrup, ginger and water to make the sauce. Place aside.

2. Next, chop up cabbage and red peppers and any other vegetables you would like to add to the stir fry. Saute the vegetables in the grapeseed oil for 6-8 minutes or until desired tenderness.

3. Drain Kojac noodles and rinse with water. Add the noodles into the pan with the vegetables and coat everything with the almond satay sauce. Cook for another 2-3 minutes until heated through. Enjoy warm!

 

- Danielle Byers

 

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