Japanese noodles with steamed broccoli in a light honey, garlic and ginger sauce. Shiratake noodles are mostly composed of water and are very low in carbohydrates. They do not have any specific flavor so you may season them with anything you like. High in vitamins and minerals using broccoli makes this dish very satisfying. Also the mixture of honey, garlic, ginger and chili sauce gives it a nice sweet and spicy kick.
GLUTEN FREE AND VEGAN
Ingredients
- 2 large broccoli bunch
- 1 8 oz pack shirataki noodles
- 2 or more large garlic cloves
- 1 inch fresh piece of ginger peeled
- 4 TBS tamari soy sos or coconut liquid aminos
- 1 teaspoon or more of chilli garlic sauce (hot)
- 1 TBS sesame oil
- 2 TBS honey
Directions
Steam your broccoli the best way that works for you. I steam mine for about 4 minutes because it gets to soft and watery for my taste. Shiratake noodles don’t need to be cooked but you can pan fry them dry with no oils. I dry fry them for about 3 minutes on high heat after the pan has warmed up stirring frequently. Don’t cook to long because the noodles dry out. Set aside. I mince the garlic and ginger using a grater. Using a frying pan heat up sesame oil over medium heat for about a minute or so then add the garlic and ginger. Once it starts sizziling add in tamari and chilli garlic sauce. Bring to a boil for a few seconds take of heat and stir in the honey. Mix in the noodles and broccoli and enjoy. May add more chilli garlic sauce however the huy fong brand I use is pretty spicy. Also goes well with chicken and other vegetables.