Shirataki Noodles with Almond Butter Sauce (Vegan + Gluten-free)

Ingredients · for 2 (scales to your household)

• 1 tbsp Mild olive oil or coconut oil $0.18
• 2 cloves Garlic $0.06
• 3 Spring onions $0.85
• 100 g Long-stemmed broccoli $0.56
• 1 Carrot $0.17
• 1/4 Cabbage $0.60
• 1 Pack, g Shirataki noodles* not counted
• 1 tbsp Almond butter $0.24
• 1 tsp Sriracha sauce $0.07
• 2 tbsp Coconut aminos** $1.35

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Heat the olive oil in a wok or large saucepan on a medium heat and add the garlic and onions. Cook for a couple of minutes until softened, then add the rest of the veg.
2. Whilst the vegetables are cooking, prepare your shirataki noodles by emptying them out of the packet and rinsing them well with warm water. Add them in with the vegetables.
3. Once everything is just about cooked, add the almond butter, sriracha and coconut aminos. Stir into the vegetables and noodles to create a sauce and warm through.
4. Serve and enjoy!