Fried Shirataki Noodles With Peanutsauce - vegan
Fried shirataki noodles with peanut sauce are a delicious Asian noodle dish that is uncomplicated to prepare, full of good vitamins and nutrients, and low carb to boot. Shirataki noodles are not only suitable for Asian dishes. They are equally perfect for a lighter, gluten-free and low-carb version of your favorite pasta dish. A true winner that saves calories without sacrificing eating pleasure.
Equipment
- cutting board and knife
- wok pan or large frying pan
Ingredients
- 2 Tbsp coconut oil
- 200 g Tofu
- 1 Tbsp Tamari/soy sauce, mix with 2 Tbsp of water
- 120 g carrots
- 80 g leek
- 150 g shiitake mushrooms
- 400 g Shirataki spaghetti noodles
- 2 Tbsp peanut butter
- 1 lime
- 6 Tbsp water
- 2 pinches of chili powder
- salt & pepper
- ½ bunch of fresh coriander/cilantro
Instructions
- Cut the tofu into cubes of about 1 cm. Cut the carrots into sticks, the leek into rings and the shiitake into strips.
- Heat the coconut oil in a wok or large frying pan. Fry the tofu cubes for approx. 7 min. until crispy brown. Then deglaze with the soy sauce-water mixture and let the liquid evaporate. Remove the tofu cubes from the pan and set them aside.
- Fry the carrot sticks, leek rings and shiitake strips in the remaining oil in the pan for 5-10 minutes. In between, stir again and again.
- Mix or briefly blend the peanut puree with the water, the freshly squeezed juice of one lime and the chili powder.
- Put the shirataki noodles in a sieve and wash them under running warm water. Then add to the wok and fry for 2 minutes. Then add the peanut sauce and fry briefly.
- Season to taste with salt and pepper and sprinkle with freshly chopped coriander green before serving.
Notes
Note: You must wash the shirataki noodles after opening of the package under running water.
Tried this recipe?Let us know how it was!