1 (7 oz or 200 g) package of fettuccine shirataki noodles
4 oz (100 g) broccolini (or chopped broccoli)
2 Tablespoons (30 ml) of coconut oil, divided, to cook with
1/4 medium onion (1 oz or 28 g), thinly sliced
3 garlic cloves (9 g), peeled and minced
1 Tablespoon (5 g) of fresh ginger, peeled and minced
1 Tablespoon (15 ml) of tahini sauce
1 Tablespoon (15 g) of tomato paste
2 Tablespoons (30 ml) of apple cider vinegar
1/2 Tablespoon (8 ml) of sriracha (or other hot sauce, of choice)
1 teaspoon (4 g) of granulated erythritol
1 cup (240 ml) of water
2 white button mushrooms (3/4 oz or 20 g)
1 Tablespoon (9 g) of chopped cashews
1/2 medium red chili pepper (1/4 oz or 7 g), sliced (optional)
3 green onions (1/2 oz or 15 g), chopped
1/2 Tablespoon (7 g) of sesame seeds
Dash of salt
1Drain and rinse the shirataki noodles. Place the rinsed noodles in a pot of boiling water for 2 to 3 minutes and drain well. Set aside until ready to use.
2Boil the broccolini in a pan of water until tender. Drain and set aside.
3Add 1 Tablespoon (15 ml) of coconut oil to a large pan over medium heat. Add the onion to the pan and cook until translucent.
4Add the garlic and fresh ginger to the pan and cook until fragrant, about 1 minute.
5Add the tahini sauce, tomato paste, vinegar, sriracha, erythritol, water and a dash of salt to the pan and bring to a boil. Reduce the heat and simmer for about 10 minutes until the sauce has thickened, stirring occasionally.
6Meanwhile, add the remaining 1 Tablespoon (15 ml) of coconut oil to a small skillet over medium-high heat. Add the mushrooms and chopped cashews to the skillet and saute until caramelized and toasted.
7To serve, divide the shirataki noodles between 3 bowls and cover with the sauce. Top each bowl with the broccolini, optional chili pepper, mushrooms, cashews, green onions and sesame seeds before serving.
(Estimated and based on per-serving amounts.)
Calories: 164 Fat: 14 g Total Carbs: 8 g Fiber: 2 g Sugar: 2 g Net Carbs: 6 g Protein: 3 g