Servings: 4
Ingredients
- 2 7oz packages of Shirataki noodles* additional noodle options below
- 2 Tbsp EVOO
- 3 garlic cloves minced
- 2 cups mushrooms sliced
- 1 red bell pepper julienned
- 1 carrot julienned
- ½ cup snow or snap peas
- 3 cups baby spinach
- Green onions sliced for garnish
- 3 Tbsp coconut aminos
- 1 tsp sesame oil
- 1 tbsp fresh ginger minced (or sub ½ tsp ground ginger)
- 1 tsp hot sauce I use Cholula
- 2 cloves garlic minced
Instructions
- Whisk together the sauce ingredients and set aside
- Drain shirataki noodle according to packaging
- Heat olive oil in a skillet or wok and add mushroom, carrots and pepper. Cook stirring frequently, until tender 3-4 minutes. Add in peas and garlic, continuing to stir for 2-3 more minutes, add the spinach, stir until wilted
- Gently add in the noodles and sauce, tossing to combine
- Garnish with green onions and serve immediately