We love Asian noodle dishes at our house because dinner with chopsticks is just more fun!
This stir-fry noodle dish is a copycat of a traditional Japanese Yakisoba noodle bowl, which is typically stir fried with vegetables. This type of noodle differs from other Japanese noodles such a Udon or Ramen, because they are thin and firm. It lends itself perfectly to a Shirataki noodle substitute.
This poplar Japanese dish is upgrade to “healthier” by removing inflammatory and often allergenic ingredients. That means no gluten, no nuts, no MSG, and no soy. Just about everyone can enjoy this dish as it is vegan, low carb, and even low FODMAP.
Lucky for us, we can still enjoy these noodles with chopped vegetables and a sweet non-soy sauce without the junk.
Ingredients:
- 8 ounces Shirataki Spaghetti Noodles
- 10-12 leaves Napa Cabbage, sliced thin
- 1/2 cup Shredded Carrots
- 2 inch piece Fresh Ginger Root
- 4 Green Onions, green part only chopped *
- 1 tbs Golden Monk Fruit Sweetener (or Coconut Sugar)
- 1 tbs Tomato Paste
- 1/4 cup Coconut Aminos
- 1 tbs Toasted Sesame Oil
- 1 tsp Sea Salt
- 1 tbs Garlic Infused Olive Oil *
Instructions:
- Rinse and drain Shirataki noodles per package instructions. Set aside.
- Prepare vegetables – thinly slice cabbage, grate ginger root, thinly slice green onion. Set aside
- In a small bowl, combine sweetener, tomato paste, sesame oil, coconut aminos, and sea salt. Whisk sauce to combine well.
- Heat olive oil in a skillet or wok over high eat. Add vegetables and cook 1 minutes for vegetables to soften.
- Add noodles and sauce to skillet and toss well. Cook an addition 3-5 minutes until sauce is absorbed.
*Including the green part of the onion only and using garlic infused olive oil instead of minced garlic cloves allows this to be enjoyed on a Low FODMAP diet typically used to treat IBS or other digestive symptoms.
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