Shirataki Noodles Recipe with Paleo "Peanut" Sauce
Shirataki Noodles recipe tossed with creamy paleo peanut sauce. This low carb konjac noodle recipe is no cook and super tasty served cold!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz. shirataki noodles (2 packets of well lean shirataki/konjac noodles)
- 5 oz. sugar snap peas (or snow peas, see notes)
- 8 oz. cherry tomatoes (see notes)
- 2 bulbs scallions
- Toasted sesame seeds (optional)
- Paleo Peanut Sauce (made with almond butter)
Instructions
- 1
Drain the shirataki noodles in a colander and rinse them under running water for 1 minute. Set them aside to drain well.
- 2
Remove the strings of the peas on both sides. If the peas are tender, I usually enjoy them raw or I’d microwave them with 1 tbsp water for 1 minute. Rinse the peas in cold water, drain well, and slice them in half lengthwise.
- 3
Slice the tomatoes in half and chop the scallions. Add them to a large serving bowl with the noodles and the peas.
- 4
To serve: sprinkle with toasted sesame seeds, if using, and drizzle with almond butter made Paleo “Peanut” Sauce. Toss and serve immediately.