9 de abril de 2015



- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, very finely chopped
- 2-inch piece ginger peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped
- 3 cups roughly chopped broccoli (about ¼ of a large bunch)
- 4 medium carrots, peeled and grated
- 4 cups (6 ounces) sliced shiitake mushroom
- caps ½ cup almond milk
- 3 tablespoons of light coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chili chopped
- 2 bags of fresh shirataki noodles, rinsed under cold water
- 2 medium spring onions, thinly sliced
- 2 tablespoons chopped roasted peanuts
- ¼ cup parsley leaves
- 1 lime, quartered


1. To a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the garlic, ginger and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

2. Stir in the broccoli, carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 7 minutes.

3. Add the almond milk, coconut milk, soy sauce, spring onions, chili  and shirataki noodles. Cook until the noodles are warmed through, about 2 minutes.

4. Divide the noodles among 4 plates and top with the parsley and peanuts. 
Serve with the lime wedges. 

Yield: 4 servings 
Calories per serving: 249 
Prep Time: 1 hour 
Cook Time: 10 minutes 
Total Time: 1 hour 10 minutes


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