INGREDIENTS
- 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
- ¼ cup parsley leaves
- 1 lime, quartered
DIRECTIONS
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
