How to use shirataki noodles - Shirataki noodle bowl recipe inside!

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SHIRATAKI NOODLE BOWLS!


I LOVE shirataki noodles, because you don't have to spiral them, you just open and rinse them off, and they are basically just eating fiber and don't slow your body down at all!


Plus they come in different shapes:

>>spaghetii noodles

>>fettucine noodles

>>egg noodles


So you grab the one you like or need for your recipe and sub it in there. Find them in the cold section at the grocery store by the vegan cheeses.


How i use them:


  1. I mix them with other noodles, either gluten free/plant based ones like lentil spaghetti noodles to lighten the dish or even mix with zucchini noodles

  2. Made 'cold' noodle recipes

  3. Noodle bowls - I love noodle bowls and the ones you get when you eat out, even vegan ones are usually so HEAVY because they have SO MUCH rice or grain based noodles in them and then there is not enough room in my stomach for the veggies. PLUS you just don't need all of that you need more plants.

  4. You just open the bag, rinse it with water, or dump it in in a strainer and then rinse. You can then cut them and use them cold, or mix them into a dish you are heating up or cooking like this one I made for lunch today.


NOTE: they are reealllllyy long so you probably want to cut them or it will be very messy to eat!


INGREDIENTS:

  • 1 bag shirataki noodles, rinsed

  • Low sodium veggie broth (I would use miso or mushroom for this too)

  • 1/2 large portabella mushroom, chopped, or regular mushrooms

  • 1/2 bag of shredded carrots and cabbage (or just use sliced cabbage, either color)

  • Mixed leafy greens

  • 4-5 stalks celery, chopped

  • about 1 cup of grape tomatoes, halved (mine were from the garden!)

  • 1 green onion, sliced thinly

  • Organic garlic powder

  • Organic ginger powder

  • Pink himalayan sea salt

  • Coconut aminos

  • Fresh chopped cilantro


DIRECTIONS:


  1. Pour veggie stock in pan to heat up, adding in the cabbage, onion, celery.

  2. After the base cooks down a little, add the mushrooms and tomatoes

  3. Season all with salt/ginger/garlic and some cilantro (save more for later) and stir to combine

  4. Once boiling, turn down a little and cover with lid to simmer (I was using my new non toxic pan)

  5. When almost cooked through, toss in a handle or 3 of raw leafy greens (any kind work) and drizzle coconut aminos over the entire pan

  6. Cook another minute

  7. Turn off heat, scoop into bowls, use a knife to cut through noodles and then top with more fresh cilantro



YUM!

A really light, easy and fast noodle bowl. You can of course add quinoa or another kind of noodle but these cook so fast and just take on the flavors you give it!


Let me know if you try it!


AND!


I have a whole cooking lesson on Noodle Bowls in Fueled & Focused - so you'll know how to use ANY kind of plant based noodles to make loads of pasta and noodle dishes in light and flavorful ways for your meals whether it's lunch or dinner or a party you are hosting.


Combining ingredients and flavors is the key to cooking! Plant based eating is HOW to get and stay healthy LONG TERM. It’s the only (non) diet you will ever need. Learn how to use foods in a way that you LOVE how you eat.


https://www.jodibullock.com/fueled-and-focused


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