GRAIN-FREE VEGETARIAN NOODLES

The Professor and I have been eating grain-free for nearly 3 years now; it’s been a game-changer in how we feel and has helped reduce the inflammation in our bodies. When we transitioned from gluten-free meals to grain-free meals, we initially made small changes – but over time, these changes had a very big impact on our overall health and honestly, we don’t ever feel like we’re missing out.

This grain-free pasta dish is one of those that does double-duty in that it’s perfect for lunch or dinner, you can serve al fresco when the weather is lovely and we think pasta is always a great choice when hosting friends. It’s incredibly flexible as well; if you have a bit of leftover chicken, shred or chop and toss it in. Don’t like peppers? Substitute another crunchy veggie such as radishes or snap peas. But the best part is that it’s ready in under 30 minutes!

You can also make this dish using gluten-free pasta as noted below*

GRAIN-FREE VEGETARIAN NOODLES

Recipe by DebraCourse: Lunch, DinnerCuisine: AsianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

116

kcal
Fat

9

grams
Protein

4

grams
Carb

3

Net

Ingredients

  • FOR THE SAUCE:
  • 4 Tablespoons Tamari

  • 2 Tablespoons Monkfruit or sweetner of choice

  • ½ cup Water

  • 6 Tablespoons Almond or Peanut Butter

  • 1 teaspoon srirracha or hot sauce (less if you want to reduce the heat)

  • FOR THE NOODLES:
  • 1 package (2 pouches) Shiritake noodles*

  • 1 Tablespoon minced garlic

  • 1 Yellow pepper, thinly sliced (can sub red, orange or a mix; approx 1 cup total)

  • ½ cup quartered cherry tomatoes

  • 1 Tablespoon thinly sliced fresh basil

  • 1 Tablespoon sliced scallions

  • 1 Pinch red pepper flakes for garnish

  • *To make this gluten-free, cook 3-ounces gluten-free dry noodles (we prefer Jovial but use your favorite)

Directions

  • Open both pouches of shirataki noodles and rinse; set aside*
  • Prepare the vegetables and set aside
  • Place all sauce ingredients into a large skillet and whisk over medium heat for 1-2 minutes until ingredients are hot creates a sauce
  • Add the garlic, peppers and cherry tomatoes and allow to simmer for 2 minutes; add noodles and mix together until the sauce fully coats the noodles, roughly 1-2 minutes. If the sauce is a bit thick, add water, 1 Tablespoon at a time until desired consistency
  • Add half of the basil and half of the scallions and reserve the rest for garnishSalt/pepper to taste
  • Divide the noodles into pasta bowls and top with remaining basil and scallions; serve immediately
  • *If making gluten-free pasta, bring salted water to a boil and cook pasta according to package directions; strain the pasta but do not rinse; set aside

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