Shirataki Noodle Bowl
Delicious noodle bowl loaded with carrots, red peppers, celery, snap peas, cashews, mint and a few slices of perfectly cooked steak. Topped with a Miso Salad Dressing.
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Servings3 - 4
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Prep Time20 Min
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Cook Time10 Min
Cooking Directions
- Drain and rinse shirataki noodles and boil for 2-3 min. and drain, set aside to cool.
- Heat the butter in a cast iron pan over medium high heat and cook steak depending on thickness until medium rare. Ours was about 3 min. per side for a ¾" steak. Let rest for 5 min.
- For the dressing: whisk the miso paste into the soy sauce and then add the other ingredients and whisk well. Set aside.
- Place a serving of noodles in the bottom of a bowl. Top with veggies and sliced steak. Add a bunch or two of mint leaves.
- Serve with the dressing and have everyone tear the mint into the bowl.
Ingredients
- 2 pkgs. House Foods Tofu Shirataki Spaghetti
- 1 large strip loin steak, salted and peppered
- 1 Tbsp. butter
- Vegetables of your choice, we used matchstick carrots, sliced red peppers, sliced celery, and snap peas
- Chopped cashews
- Fresh mint
Miso Dressing:
- 1 Tbsp. tamari
- 1½ Tbsp. white miso paste
- 1 Tbsp. honey (omit if making vegan)
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. ginger root, grated or jarred
- 1 tsp. garlic, finely minced
- 1 tsp. sesame seeds
- 1½ tsp. lime juice
- 1 Tbsp. sesame oil
- Salt and pepper to taste
Nutrition
| Amount per serving | |
| Calories | 220 |
| % Daily Value* | |
| Fat 12g | |
| Saturated Fat 4.5g | |
| Cholesterol 0g | |
| Sodium 45mg | |
| Carbohydrates 620mg | |
| Fiber 10g | |
| Sugar 4g | |
| Protein 8g | |
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