Low Carb Satay Noodle Bowl
Hands-On Time: 15 minutes
Total Time: 45 minutes
Calories – 306 kcal
Net Carbs – 8.7g
Protein – 7.3g
Fat – 28.7g
This noodle bowl is comforting yet has enough spice in it to make you sit up and smile at the world.
Creamy coconut peanut satay broth envelops low carb noodles in a dish that you can customize to your preferences.
Add chicken? Why not.
Want extra vegetables? Go for it?
This dish makes for a great lunch or dinner, that will definitely fill you up.
2 teaspoons of minced garlic
1 teaspoon of minced ginger
2 teaspoons of hot chili sauce
2 Tablespoons of coconut aminos
1 Tablespoon of rice vinegar
2 Teaspoons of Sukrin Gold
½ cup of Almond Butter (or alternative nut butter)
2-4 Tablespoons of water
1 can of coconut milk
¼ cup of cilantro
1/8 cup of chopped peanuts
Low-carb shirataki noodles
Prepare noodles as per package instructions and set aside.
Place the garlic, ginger, chili sauce, coconut aminos, rice vinegar and Sukrin Gold in a saucepan and mix together.
In a jug, combine the nut butter and the warm water until pouring consistency is reached.
Add to the spices in the saucepan, along with the coconut milk.
Heat until a low simmer is reached the add your noodles.
Cook for about 5 minutes over a gentle heat until the noodles are hot.
Serve in bowls, topped with chopped cilantro, crushed peanuts, and lime cheeks.
Store in the fridge for up to seven days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for PDF version of this recipe.