quick

I am just discovering shirataki noodles and they are my favorite! They are low- carb (if that’s your thing) and gluten-free, but still have that satisfying noodle “bite”. They are made from different things (even tofu ones are available), but I like the classic ones I can find at Whole Foods. The starches cook out, leaving them like glass noodles, creating a hearty texture without leaving me feeling weighed down.

The best part is that shirataki noodles cook in 5 mins in boiling water, so you can throw them with leftover roasted veggies, jarred sauce and leftover protein and you have a full meal in just a few minutes!

I created this noodle bowl in about 15 minutes. While I waited for the water to boil, I chopped, sauteed the greens and that was it. Everything else I had on hand. Feel free to combine these noodles with any leftover veggies and greens you have on hand. This is one satisfying and filling plant-based, grain-free and gluten-free meal!

Print

Stir-Fried Greens & Shirataki Noodle Bowl

Prep 15 mins

Cook 5 mins

Inactive 5 mins

Total 25 mins

Author Lilah Wise, Naturally Whole

Yield 1 serving

I threw everything together while the water was heating up. The noodles cook in about 5 minutes, so it was easier than it appears!

 

 

Ingredients

For the Stir-Fried Greens:

• 1 thumb ginger, grated
• 1 clove garlic, minced
• 1 tsp. coconut oil
• 6 ozs mixed greens (bok choy, spinach, baby kale, swiss chard, mustard greens, etc)- about 3 large handfuls
• 2 scallions, chopped
• 2 tsp. rice wine vinegar
• salt  & pepper

Other Ingredients:

• 1 package shirataki noodles
• 1/2 chopped cooked sweet potato (or any leftover squash, pumpkin, etc.)
• 1/2 avocado, chopped
• 1/2 cup quick pickled cucumbers (see instructions)
• 1 T. raw unsalted pumpkin seeds
• 1 T. hemp seeds
• 1 T. black sesame seeds
• 1/2 tsp. toasted sesame oil
• 1 tsp or more coconut aminos or tamari

Instructions

Instructions:

1. Place medium pot of water on high heat and bring to a boil. 
2. Meanwhile, slice half a cucumber and toss with rice wine vinegar and a pinch of salt. Set aside.
3. Heat coconut oil in a large saute pan over medium-high heat. Add garlic and ginger. Immediately add greens and scallions, stirring until wilted. Add a pinch of salt and rice wine vinegar. Set aside. 
4. Cook shirataki noodles according to directions. Drain and place in serving bowl. Add greens, avocado, sweet potato and cucumbers. Drizzle with tamari or coconut aminos and sesame oil. Top with pumpkin, hemp, and sesame seeds. 
5. Serve and enjoy!

Courses Main

Cuisine Vegan, Asian, Gluten-free