This is one of my favorite gluten free meals. And it so easy and quick to make. Have you heard of “Miracle Noodles?” These translucent, gelatinous Japanese noodles, which are made from the konjacyam, are low in calories and carbohydrates These are my go to pasta with out the extra carbs and gluten. Shirataki noodles come pre-packaged in liquid, portioned out in a plastic bag that gets refrigerated. ( but you can find them in your local market kept near the dry pasta.) The noodles are watery and emanate a faint, fishy odor (though they’re 100 percent vegan), which comes from the plant they are made from. Shirataki noodle manufacturers recommend rinsing, draining and drying Ingredients 1/2 tbs oil 2 tbs fresh garlic, minced 2 tbs fresh ginger, minced 5 scallions, whites and greens separated and thinly sliced 1 tbs sriracha ( or to taste ) 1 bell peppers, assorted colors, cut into thin strips 6 oz mushrooms, thinly sliced 1/2 cup of broccoli per person 2 7-oz bags shirataki noo
Nutrition Coach