Friday, May 8, 2015

shirataki noodles in a creamy peanut sauce

Shirataki noodles are made from konjac root. They are largely composed of water and glucomannan, a water-soluble dietary fiber, are very low in carbohydrates and calories, and have little flavor of their own. There is some evidence that glucomannancan plays a role in blood sugar control and can improve cholesterol control. They are available in many grocery stores, walmart, health food stores, or These noodles work well in this Asian-style dish full of veggies in a delicious peanut sauce.  The kids really enjoyed this one especially the noodles which are very fun (a little too fun perhaps)to slurp up and see how long they can be. Adapted from The Endless Meal.

serves 6


2 packages shirataki noodles
2 carrots, cut into matchsticks
2 stalks celery, sliced
½-1 onion, sliced
a few handfuls cherry tomatoes, cut in halves or quarters (optional)
a few handfuls sugar snap or snow peas, halved
green onion, for garnish
oil for sautéing

for the sauce:

1 can coconut milk
¼-½ cup peanut butter
1 cup diced tomatoes (canned or fresh)
3 Tbsp. ginger, grated
4 Tbsp. soy sauce (I use Bragg Liquid Aminos)
2 Tbsp. fresh lime juice (1 lime)
1 Tbsp. curry powder
2 tsp. sriracha or other hot sauce
4 cloves garlic, minced
pinch of salt

1. Prepare the noodles according to package directions.
2. Add all the sauce ingredients to a small pot over medium high heat until it comes to a simmer. Remove from heat.
3. Put a splash of oil in a pan over medium high heat. Add all the veggies and cook for a few minutes until they have softened slightly but still have their bright color and a little crunch.
4. Add noodles and sauce to veggies and toss to coat. Serve in bowls topped with slices of green onion.

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