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Ingredients
- For Peanut sauce:
- 2 tablespoons of PB2 or creamy peanut butter
- 1 tablespoon of water
- 1 tablespoon of low sodium soy sauce
- 1 teaspoon of rice vinegar
- 1/8 teaspoon of garlic powder
- 1/4 teaspoon of black pepper
- 1 teaspoon of brown sugar
- 1/8 teaspoon of sesame or peanut oil
- 1/8 teaspoon of ground ginger
- For Pasta
- 1 package (8 ounces) of shirataki noodles, spaghetti-style
- Preferred vegetables (I prefer shredded carrots and snow peas)
- Optional garnish: toasted sesame seeds, peanuts, cilantro, and green onions.
Instructions
- To prepare the sauce, combine all the ingredients in a bowl and set aside for about thirty minutes to combine the flavors. Store in the refrigerator until required.
- To preprare the pasta, rinse the noodles and rinse. Dry on a paper towel, then pour into a pan and dry out over medium low heat.
- Dice your preferred vegetables and poue into the noodles in the pan. Cook for an additional minute to heat through. Pour the peanut sauce into the pan and combine.
- If desired, garnish with toasted sesame seeds, peanuts, and cilantro/green onions.