Almond Butter Lemongrass Curry Shirataki Fettuccini Noodles
These Shirataki Noodles are also known as "Miracle Noodles" because Shirataki Noodles are made of 40% yam (Glucomannan) and the rest is the absorption of water, making them vegan, gluten-free, low-carb, low-calorie (only 10 calories a pack!) and a high in fiber food. They're super slurpy when made with a nut buttery sauce and eaten like cold noodle take out.
Here's a super easy and delicious recipe that only requires boiling water and switching your blender on!
Cool Almond Butter Lemongrass Curry Shirataki Noodles
By Sarah Farsh June 13th 2020, inspired by Food Marshall's Spicy Shirataki Fettuccini
- 2-Packs Shirataki Fettuccini Noodles boiled in water for 5min and drained (Usually in vegan cooler section, or international shelf and on my Amazon Pantry)
- handful purple cabbage, shredded
- handful shelled edamame (or peas, from frozen bag)
- 1 bag fresh organic broccoli florets (about 1 head, or whatever veggies you have on hand like broccolini, dark leafy greens like baby spinach, kale, or asparagus)
- 2 cups fresh exotic mushroom mix (oyster, maitake, hen of the woods, wood ear, chanterelle, or shiitake work great)
- handful fresh basil
- yellow, orange or red bell pepper, chopped
- fresh jalapeño
- fresh cilantro
- red pepper powder
- crushed cashew powder
- 1/4 cup low-fat, organic coconut milk (Fresh or canned. Read ingredients should just say: "coconut, water")
- 1/4 cup raw, creamy almond butter (no salt)
- 1 tbsp coconut amino's
- 1 sprig fresh lemon grass
- 1/2" fresh ginger
- 2 cloves fresh garlic
- 1 tsp kosher sea salt
- 1 tsp turmeric powder
- 1/2 tsp fresh black pepper
- 1/2 tsp cayenne pepper (keep out if you're a baby)
- juice of 1 lime (or lemon)
- 3 sprigs green onion
- splash water
Get creative with your toppings and don't limit yourself to the fresh veggies I have listed–use what you have in your produce draw like fresh collard greens, bok choy, baby spinach, asparagus, or eggplant!
Cook Shirataki noodles in boiling water for 5min and drain. Meanwhile, blend all Almond Butter Lemongrass Curry Dressing ingredients together in a VitaMix or high powered blender until creamy and smooth. Poor dressing into a large bowl or dry/cold wok, add cabbage, edamame, broccoli, mushrooms, peppers and drained noodles–toss well. Top with fresh jalapeño, more fresh edamame, basil or cilantro leaves and a sprinkle of red pepper and cashew powder for a pretty finish.