Shirataki noodles stir-fry with peanuts {vegan and gluten free}
Ingredienti
- 200 g shirataki noodles
- 1 tablespoon sesame oil
- 1 clove of garlic
- 1 slice of fresh ginger root
- fresh chilli q.s. optional
- 2 carrots
- 7-8 white cabbage leaves
- 2 tablespoons of shelled peanuts
- 2-3 fresh coriander leaves or 1 teaspoon dried
- 2 tablespoons soy sauce gluten-free
- black sesame seeds
Istruzioni
- Prepare the konjac noodles (see Notes at the bottom). Set aside.
- Cut the carrots into slices and the cabbage leaves into strips.
- Heat the sesame oil in a wok or a non-stick pan with finely chopped garlic and ginger. If you like, add fresh chopped chilli.
- As soon as you feel the smell of garlic add carrots and cabbage, cover with a lid and simmer at low heat for 5 minutes.
- Meanwhile toast lightly (and separately) the peanuts and sesame seeds using a non-stick pan, without adding any fat.
- Add to the vegetables in the pan chopped coriander leaves, toasted peanuts and shirataki noodles. Add the soy sauce, raise the heat and go on cooking for a few minutes, just until the stir-fry will be dry.
- Sprinkle with toasted sesame seeds and serve immediately.
Note
How to prepare shirataki noodles (from product packed in water):
- Pour the spaghetti in a colander, discard all their water;
- Rinse noodles under running water for about a minute, tossing them well;
- Boil the spaghetti in salted water for 2 minutes (optional) then drain them;
- Add the spaghetti to the pan with the chosen sauce and stir-fry until the preparation is dry.
- Pour the spaghetti in a colander, discard all their water;
- Rinse noodles under running water for about a minute, tossing them well;
- Boil the spaghetti in salted water for 2 minutes (optional) then drain them;
- Add the spaghetti to the pan with the chosen sauce and stir-fry until the preparation is dry.