Name: Paleo Vegetable Chow Mein Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 2 3-oz packs (170 g) of shirataki noodles; 2 Tablespoons (30 ml) of olive oil; 3.5oz (99 g) of broccoli florets, chopped; 1 carrot (50 g), peeled and cut into matchsticks; 1 medium bell pepper (120 g), seeds removed and sliced; 2 garlic cloves (6 g), peeled and crushed; 1/2 thumb-size piece (3 g) of fresh ginger, peeled and minced; 4 green onions (20 g), cut into 1-inch pieces; 2 Tablespoons (30 ml) of gluten-free tamari sauce or coconut aminos; 3/4 teaspoon (3 g) of erythritol

Description

This stir-fry is perfect for the vegetarian Paleo-lover.

Ingredients

2 3-oz packs (170 g) of shirataki noodles
2 Tablespoons (30 ml) of olive oil
3.5oz (99 g) of broccoli florets, chopped
1 carrot (50 g), peeled and cut into matchsticks
1 medium bell pepper (120 g), seeds removed and sliced
2 garlic cloves (6 g), peeled and crushed
1/2 thumb-size piece (3 g) of fresh ginger, peeled and minced
4 green onions (20 g), cut into 1-inch pieces
2 Tablespoons (30 ml) of gluten-free tamari sauce or coconut aminos
3/4 teaspoon (3 g) of erythritol

Instructions

Bring a pan of water to a simmer. Rinse the shirataki noodles under cold water then place into the pan to gently warm through while you make the stir-fry.
In a wok, heat the olive oil over moderate heat and fry the broccoli and carrots until slightly softened. Add the pepper, garlic and ginger and fry for an additional 2-3 minutes, stirring regularly.
Add the onions and tamari. Increase the heat after a minute and allow the sauce to reduce and coat the vegetables. Mix in the sweetener.
Drain the shirataki noodles and top with the vegetables.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 178
Sugar: 3 g
Fat: 14 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 2 g