Gluten-free, Vegan/Vegetarian-friendly, low-carb
1 tbsp The Good Peanut Butter
2 tbsp Skinny Seasoning
1 tsp of pure sesame oil
pinch of chili flakes
1 pack 7 Grains Skinny Carbs (shirataki noodles)
oil of choice for sautéing vegetables
1/4 onion, chopped
2 garlic cloves, minced
1 small carrot, julienned
1 small pack of snow peas,
sliced diagonally a handful of shredded
wombok cabbage salt and pepper to taste
a portion of Sift Ph Beefless Crumble,
cooked (optional toppings)
1 tbsp roughly chopped greaseless nuts
chopped green onion
Prepare Skinny Carbs according to package instructions and set aside.
Whisk all the sauce ingredients in a bowl: The Good Peanut Butter, Skinny Seasoning, sesame oil, and chili flakes. Set aside.
Heat a bit of oil in a pan and cook the onion for 1 minute; add the garlic and cook for another minute.
Add in the carrots and snow peas and sauté for 1-2 minutes.
Add in the shredded cabbage. Sprinkle sea salt and freshly cracked pepper.
Once the veggies are cooked, add in the Skinny Carbs and the sauce.
Turn off the heat and make sure to evenly coat the noodles with the sauce.
Transfer to a bowl or plate. Top with beefless crumble and garnish with roughly chopped greaseless nuts, chopped green onion, and sesame seeds.
*You can add more or replace the listed veggie ingredients with other
**Adjust the amount of garnish according to taste preference.