Konjac (Shirataki) Noodles with Stir-Fried Vegetables
Wonderful gluten-free and vegan dish with delicious konjac noodles, baby carrots, mushrooms and zucchini - a perfect gluten-free vegan meal for lunch
- Main DishesType
- EasyDifficulty
- 10 minPrep. Time
- 2Serving/Unit
Ingredients
Champignon mushroom, 200 g
Zucchini, 1 medium unit
Baby carrot, 2 cups
frozen
Olive oil, 3 tablespoons
extra virgin - for frying
Konjac noodles, 200 g
Atlantic sea salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon
Chili flakes, 1/4 teaspoon
Preparation
1. Cut the mushrooms into slices and the zucchini into cubes.2. Fry the vegetables in the olive oil in a pan for about 10 minutes until slightly softened.3. Rinse and strain the konjac noodles and add to the pan with the vegetables.4. Add the seasoning, mix lightly and stir-fry for another 5 minutes.5. Transfer to a serving dish and eat hot.6. Bon appetite (:The nutritional value does not include the chili flakes. The spices in the recipe are according to personal taste.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 248 cal | 49 cal |
| Proteins | 5 g | 1 g |
| Carbohydrates | 28 g | 6 g |
| Fat | 16 g | 3 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Michal Dinar
Quick lunch, anyone?