RECIPE
Shirataki Noodles with Broccoli-Almond Pesto
Serves 4
Japanese
Dinner
About this recipe:
A flavorfull, Japanese-inspired, low-sugar option for noodle lovers.
Ingredients:
- 4 cups broccoli
- 12 oz shirataki noodles
- ½ cup sliced almonds
- ¾ cup fresh basil
- 1 ½ tbsp minced garlic
- 1 lemon
- ¾ cup olive oil
Cooking Shiratiaki Noodles :
Shirataki noodels may smell a little funky when you open them. That's normal! Drain and rinse the noodles under cold water for 10-15 seconds, then cook in a dry skillet over medium-high heat until completely dry (they'll start to squeek and whistle!).
Instructions:
- Bring a pot of salted water to a boil. Cut broccoli into bite-size florets. Add to the boiling water and cook until bright green, about 2 minutes. Remove from water with a slotted spoon.
- Prepare shirataki noodles according to package instructions, or follow our tip above.
- Meanwhile, add half the broccoli to a blender or food processor. Add 4 tbsp sliced almonds, the basil, garlic and 8 tsp lemon juice. Add olive oil in a steady stream, until well incorporated. Season with salt and pepper to taste.
- In a bowl, toss shirataki noodles with pesto. Top with remaining broccoli and 4 tbsp sliced almonds.
| Calories | 505 |
|---|---|
| Carbs | 16g |
| Sugar | 3g |
| Fat | 51g |
| Sodium | 44mg |
| Fiber | 10g |
| Net carbs | 6g |
| Added sugar | 0g |
| Saturated fat | 7g |
| Protein | 7g |