Stir Fry Recipe With Shirataki Noodles By Art Smith | Tasting Tab

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, very finely chopped
• 2-inch piece ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped
• 1 jalapeño pepper--halved, seeded and finely chopped
• 3 cups roughly chopped broccoli rabe (about ¼ of a large bunch)
• 4 medium carrots, peeled and grated
• 4 cups (6 ounces) sliced shiitake mushroom caps
• ½ cup almond milk
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon Sriracha or other chile sauce
• Two 8-ounce bags fresh shirataki noodles, rinsed under cold water
• 2 medium scallions, thinly sliced
• 2 tablespoons chopped roasted peanuts
• ¼ cup cilantro leaves
• 1 lime, quartered

Directions

1. To a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the garlic, ginger and jalepeño and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
2. Stir in the broccoli rabe, carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 7 minutes.
3. Add the almond milk, soy sauce, Sriracha and shirataki noodles and cook until the noodles are warmed through, about 2 minutes.
4. Divide the noodles among 4 plates and top with the scallions, peanuts and cilantro. Serve with the lime wedges.