P1: Sesame Shirataki Noodles - 5g

In case you happen to be obsessed with Asian flavors (like myself), or you're just really missing that pasta chew, the following recipe uses Shirataki noodles (made from tofu/fiber) for virtually NO carbs, and a savings of 200 calories/serving! There is an extra bounce to them, but when you're used to eating Japanese noodles, you won't hardly notice a difference.

Eat up, pasta/Asian lovers! :)

Ingredients:


1 small zucchini - sliced & diced (4g)
1/2 small onion - sliced
1 (8 oz) package of tofu shirataki noodles, rinsed, drained well, in the shape of spaghetti (4g/bag)
1 Tbsp peanut butter (I used organic, which only had 3g carbs/Tbsp)
1 tsp sesame oil
1 Tbsp soy sauce
1/4 tsp Thai chili sauce (or chili flakes)
1 tsp rice wine vinegar
1 tsp sesame seeds

Heat up a skillet (medium-high heat) and lightly spray with cooking spray. Once skillet is warm, add the peanut butter, oil, soy sauce, vinegar and chili sauce/flakes and whisk together. Move this sauce to a different bowl and set to the side.

Add the squash and onions to the skillet and saute until tender (I added a little bit of peanut oil here, but you could add olive or whatever else you have, to help saute). Once the vegetables are soft, add the noodles and continue to saute until they are hot.

Lastly, add the sauce and sesame seeds and mix together, cooking until noodles are covered and everything is hot.