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Shirataki Noodles with Almond Butter Sauce

15 minute recipe


1 tbsp mild olive oil or coconut oil 2 cloves garlic, minced 3 spring onions, diced 100 g long-stemmed broccoli 1 small carrot, cut into small batons 1/4 cabbage, shredded 1 pack, g Konjac noodles* 1 tbsp almond butter 1 or 2 tsp sriracha sauce, depending on how spicy you want it 2 tbsp coconut aminos


Heat the olive oil in a wok or large saucepan on a medium heat and add the garlic and onions. Cook for a couple of minutes until softened, then add the rest of the vegtables.

Whilst the vegetables are cooking, prepare your shirataki noodles by emptying them out of the packet and rinsing them well with warm water. Add them in with the vegetables.

Once everything is just about cooked, add the almond butter, sriracha and coconut aminos. Stir into the vegetables and noodles to create a sauce and warm through.

Serve and enjoy!

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