Thai Chili Shirataki Noodle Curry

I always keep packs of these "miracle noodles" in my fridge and pantry for a savory day. Shirataki noodles are naturally vegan, gluten-free, low-carb, low calorie (only 10 calories a serving!) and a high in fiber food, that delectably suck up a nut-buttery sauce like a champ. They're made from organic soybeans, yam flour and water, and don't require cooking, so lunch or dinner come together wicked fast. 

I love using these noodles in Asian flavors for stir-frys, ramen, cold noodle salads or a warm curry featured in this post. I used brussel sprout leaves grown fresh from my garden, mushrooms, zucchini and broccoli as the veggies–you can use whatever veggies you love most or follow mine. Enjoy these noodles warm or cold the next day!

Thai Chili Shirataki Noodle Curry 

by Sarah Farsh April 25, 2022

  • 1 pack Shirataki Fettuccini Noodles, drained
  • 1 bunch brussle sprout leaves, or baby spinach, kale, bok choy, or cabbage
  • 1 cup wild mushrooms
  • 1 zucchini, chopped
  • 1 cup broccoli, fresh or frozen
  • 1/2 cup green peas, fresh or frozen
  • 1 tsp raw almond butter
  • 2 cloves fresh garlic
  • 1/2 lemon, juiced and zest
  • 1-3 thai chillies (more or less depending how spicy you like it)
  • 1 tsp thai curry paste
    • or make your own mixing: fresh ginger, garlic, tumeric, black pepper, cayenne, lime juice, and lemon grass together
  • 1/4 cup young coconut meat
    • or more raw almond butter
  • 1 tbsp liquid aminos
  • 1 date
  • crushed cashews
  • kosher sea salt and pepper to taste
In a wok or pot, warm up your veggies, mushrooms, and peas together. You don't want them to over cook, just lightly sauté to soften. Meanwhile, blend almond butter, garlic, thai chillies, curry paste, coconut meat, liquid aminos and date together to make sauce. Blend well. Poor sauce over veggies and add noodles. Top with crushed cashews and enjoy!


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