Shirataki Noodles with Paleo “Peanut” Sauce
Shirataki Noodles recipe tossed with a wickedly delicious “peanut” sauce that’s oh-so creamy and nutty delicious! Best of all, this low carb konjac noodles recipe is no cook and with just 7 gram net carbs! Great hot recipes because it’s super tasty served cold!
- Cook time
- 5 min
- Prep time
- 10 min
- Servings
- 2 servings
Gluten-freeKetoDiabetic-friendlyVeganOrganic
Ingredients
- Out of stock
385 g
140 g — Sugar snap peas or snow peas
230 g — Cherry Tomatoes
2 pcs — Bulbs scallions
5 g — Toasted Sesame Seeds(Optional)
100 g — Paleo Peanut Sauce (the recipe see below)(Optional)
48 g
Paleo Peanut Sauce
83 g — Canned Mandarin orange juice or orange juice no pulp, tangerine fruit juice
Paleo Peanut Sauce
30 g — Coconut Aminos
Paleo Peanut Sauce
7 g — Garlic grated
Paleo Peanut Sauce
7 g — Ginger grated
Paleo Peanut Sauce
23 g — Rice vinegar
Paleo Peanut Sauce
67 g
Paleo Peanut Sauce
Steps
- 1
Drain the shirataki noodles in a colander and rinse them under running water for 1 minute. Set them aside to drain well.
- 2
Remove the strings of the peas on both sides. If the peas are tender, I usually enjoy them raw or I’d microwave them with 1 tbsp water for 1 minute. Rinse the peas in cold water, drain well, and slice them in half lengthwise.
- 3
Slice the tomatoes in half and chop the scallions. Add them to a large serving bowl with the noodles and the peas.
- 4
To serve: sprinkle with toasted sesame seeds, if using, and drizzle with almond butter made Paleo “Peanut” Sauce. Toss and serve immediately.
- 5
Peanut Paleo Sauce. Stir-well the nut butter. In a large mixing cup, add ingredients from almond butter to vinegar. Stir-well. With one hand holding a whisk, slowly drizzle in the olive oil while whisking at the same time to emulsify the sauce. Let the sauce sit at room temperature for 10-15 minutes. The flavor will develop further and the texture will turn extra creamy smooth.
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