Gluten-free, Vegan/Vegetarian-friendly, low-carb
Sauce:
1 tbsp The Good Peanut Butter
2 tbsp Skinny Seasoning
1 tsp of pure sesame oil
pinch of chili flakes
Ingredients:
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)
Garnish:
1 tbsp roughly chopped greaseless nuts
chopped green onion
sesame seeds
Cooking instructions:
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Prepare Skinny Carbs according to package instructions and set aside.
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Whisk all the sauce ingredients in a bowl: The Good Peanut Butter, Skinny Seasoning, sesame oil, and chili flakes. Set aside.
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Heat a bit of oil in a pan and cook the onion for 1 minute; add the garlic and cook for another minute.
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Add in the carrots and snow peas and sauté for 1-2 minutes.
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Add in the shredded cabbage. Sprinkle sea salt and freshly cracked pepper.
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Once the veggies are cooked, add in the Skinny Carbs and the sauce.
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Turn off the heat and make sure to evenly coat the noodles with the sauce.
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Transfer to a bowl or plate. Top with beefless crumble and garnish with roughly chopped greaseless nuts, chopped green onion, and sesame seeds.
Notes:
*You can add more or replace the listed veggie ingredients with other
preferred/available vegetables.
**Adjust the amount of garnish according to taste preference.