Konjac noodles are gluten-free and great for keto lifestyle. They are made from the root of the konjac yar. The noodles are bland and will go well with the Spicy Sichuan Chili Coconut Oil.
Spicy Sichuan Konjac Noodle Bowl
Konjac noodles are gluten-free and great for keto lifestyle. They are makde from teh root of the konjac yar. The noodles are bland and will go well with the spicy Sichuan Chili Coconut Oil.
1/4 cup tahini
1/4 cup tamari or liquid aminos
4 cloves garlic, crushed
1 tbsp sweetener (keto sweetener such as monk-fruit, erythritol or yacon syrup, or for non-keto version use maple syrup or brown sugar)
2 tbsp Sichuan Chili Coconut Oil
2 cups veggies, chopped or sliced
12 oz konjac (shirataki) noodles, removed from pkg and rinsed
1/4 cup chopped peanuts or other nuts
2 tbsp sesame seeds, raw or toasted
4 tbsp Cilantro, Chopped
Whisk tahini, tamari or liquid aminos, half of the garlic, sweetener and 1 Tbs of the Sichuan Chili oil into a smooth paste. Set aside.
Heat the other 1 tbsp Sichuan chili oil in a large pan. Add veggies and cook until tender. Then add garlic scallions and ginger and cook a few more minutes until tender. Remove from pan and set aside.
Add 1/2 of the Sichuan Chili Paste mixture into the pan along with 1-2 Tbs water and add the Konjac noodles, cooking briefly for 2-3 minutes or until done.
Stir in the other 1/2 Sichuan Chili Sauce. Adjust adding more water as needed if sauce becomes too thick.
Top with veggies and toss.
Garnish with sesame seeds, chopped nuts and cilantro.