Green Shirataki Noodle Veggie Bowl

If you follow me on Instagram or check out my recipes, you’ll know I’ve been raving bout shirataki noodles for a little while now. They aren’t new, but so much food is new to me within my new vegan life. As much as I raved about them then, you can imagine how happy I was to see them in a different color– spinach shirataki noodles are apparently a thing also. I don’t think I mentioned too many facts about these beautiful, gelatinous gems, but they are a traditional type of noodle over in Japan and they’re made from the konjac plant, a Japanese plant with edible parts. They also have close to no calories due to the high water content and the fact that glucomannan, the substance in the plant that makes up most of the noodle, is also very low in calories, but high in fiber. Zero calorie noodles that still give me my daily dose of fiber? Yes please!

spinach shirataki noodle bowl

What You’ll Need:

  • 1 bag of spinach shirataki noodles, fettuccine style
  • 2 cups broccoli florets, fresh or frozen
  • 1 cup edamame
  • 1/2 cup baby bella mushroom heads, thinly sliced  (set aside stems)
  • 1/8 cup green onion, chopped
  • 1/4 cup cilantro, removed from stems
  • 1 teaspoon fresh garlic, minced
  • 1-2 tablespoon white sesame seeds
  • 2 teaspoons soy sauce
  • 1 tablespoon sesame seed oil
  • 1 1/2 tablespoon olive oil

What to Do:

  1. In a small skillet, heat olive oil on low to medium heat.
  2. Once hot, add garlic to pan and saute for approximately 20 seconds before adding broccoli florets; saute for approximately 2-3 minutes.
  3. Add sliced mushroom heads and continue saute — you can slice and add the stems also or save them for another dish– I didn’t include them here because it looks more visually appealing with only the mushroom heads.
  4. Continue to saute and stir mixture occasionally until mushrooms are almost tender.
  5. Add soy sauce to skillet and continue to saute for another minute or two until mushrooms are tender, stirring frequently.
  6. Add edamame and green onion and saute for another minute, stirring frequently (edamame and green onion will remain very crisp when adding them in this way). Remove veggies from heat.
  7. Remove shirataki noodles from bag and parboil them to heat them up — to parboil, empty the noodles into a skillet with the water in the pack and heat them up over high heat for 2-3 minutes, just enough to warm them.
  8. Drain the noodles and run them under cool water for a few seconds if desired, to fully stop the cooking process.
  9. Place noodles in a medium to large sized mixing bowl and add sesame oil. Mix into noodles thoroughly.
  10. Add veggie mixture into noodles and mix thoroughly.
  11. Transfer mixture to a serving bowl and top with cilantro and sesame seeds to garnish.

Date posted on Instagram: 7/22/18

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