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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 111.9
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 56.3 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Paleo Noodles and Nutty Sauce calories by ingredient
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Paleo Noodles and Nutty Sauce

Submitted by: FROGFARM

Introduction

More substitutions than usual when I adapt a recipe! No grains in these 'noodles' made from konjac; almond butter instead of peanut, enoki mushrooms swapped in for bean sprouts, and of course you'd want cold/expelled pressed sesame oil or something similar. Worcestershire from the UK doesn't have HFCS in it; I don't know about this brand I picked from Spark's database. I also removed the added sugar, especially since there should be enough in the rice wine to give this "sweet and spicy" dish all the zing it needs! More substitutions than usual when I adapt a recipe! No grains in these 'noodles' made from konjac; almond butter instead of peanut, enoki mushrooms swapped in for bean sprouts, and of course you'd want cold/expelled pressed sesame oil or something similar. Worcestershire from the UK doesn't have HFCS in it; I don't know about this brand I picked from Spark's database. I also removed the added sugar, especially since there should be enough in the rice wine to give this "sweet and spicy" dish all the zing it needs!
Number of Servings: 12

Ingredients

    1 pound shirataki noodles
    1 tsp sesame oil
    2 cucumbers, peeled, seeded and grated
    1 red bell pepper, cored, seeded, and thinly sliced
    1 1/2 cup enoki mushrooms, rinsed and drained
    3 T. minced scallion greens
    2 T. sesame seeds

    Spicy Dressing:

    2 cloves garlic, peeled
    1/2 inch fresh ginger, sliced and peeled
    6 tbsp almond butter
    3 tbsp sesame oil
    1/4 cup Chinese rice wine
    1 1/2 tbsp Worcestershire sauce
    4 tbsp water
    1/2 tsp ground red pepper (optional, to taste)

Directions

In a food processor fitted with the metal blade, chop garlic and ginger. Add remaining dressing ingredients in the order listed and process to blend. Dressing should be the consistency of heavy cream. Thin if needed with water, or thicken if needed with more almond butter. Refrigerate dressing if not using immediately, for up to a week.

Arrange noodles on a large deep platter or in a pasta bowl. Scatter cucumbers, red pepper, and mushrooms over the noodles. Sprinkle with the scallion greens and sesame seeds. Serve lightly drizzled with dressing, with additional dressing on the side.

Serving Size: Makes roughly 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user FROGFARM.






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