Shirataki Noodles with Sunflower Butter Sauce

Shirtaki Noodle Sun Butter Stir Fry Side View With Chops Sticks

Dinner doesn't get much easier than this! Plus, it's incredibly delicious and satisfying while checking all of the boxes for the plant-focused ketogenic diet!

Recipe developed and tested by Diana Bruen, MS, RD, LDN

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Course: Main

Cuisine: Asian, Ethnic

Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, PKD, VLPD

Servings: serving

Calories: 339kcal

Author: Diana Bruen, MS, RD

Ingredients

1 tablespoon extra virgin olive oil
1 clove garlic minced
3 stalks green onion sliced
1 cup broccoli
1/4 cup carrot
3/4 cup shredded cabbage
6 ounces shirataki noodles 1 pack
1 tablespoon sunflower seed butter
1 tablespoon rice vinegar
1 tablespoon coconut aminos
1 teaspoon siracha add more per preference

Instructions

Heat the olive oil in a large pan over medium to medium-high heat
Prepare sauce by adding the sunflower seed butter, vinegar, coconut aminos, and sriracha to a small bowl. Whisk to combine and set aside. NOTE: start with 1 teaspoon of sriracha, mix, and taste. Work up to 1 TBSP, per heat preference
Add the garlic and onions to the heated pan. Sautee for 2 minutes, or until soft. Add 1 Tbsp of water and all remaining vegetables to the pan. Cover and cook for 5 minutes.
Meanwhile, prepare your shirataki noodles. Drain and rinse them with warm water. Add noodles to the vegetable mixture as soon as they are drained. Stir to incorporate and continue to cook for the remainder of the 5 minutes.
Once everything is just about cooked, stir the sunflower butter sauce into the pan. Cook long enough to warm it through, ~ 2 minutes.
Serve and enjoy!

Nutrition

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