- 700g shirataki noodles, rinsed and drained
- 3 cups frozen shelled edamame
- 2 cups frozen sweetcorn
- 1/2 cup peanut butter
- 1/2 cup rice vinegar
- 1 tbsp Sriracha hot sauce
- 2 tbsp water
- 1/2 tsp salt
- 3 cups grated carrots
- 280g Roma tomatoes, halved
- 1 medium Granny Smith apple, quartered and thinly sliced
- 1/2 cup fresh coriander, chopped
1. Heat a large pot of water to boiling on high. Add 700g shirataki noodles, rinsed and drained; 3 cups frozen shelled edamame; and 2 cups frozen sweetcorn; boil for 2 minutes. Rinse and drain well.
2. In a large bowl, whisk 1/2 cup peanut butter, 1/2 cup rice vinegar, 1 tbsp Sriracha hot sauce, 2 tbsp water and 1/2 tsp salt. Add 3 cups grated carrots; 280g Roma tomatoes, halved; 1 medium Granny Smith apple, quartered and thinly sliced; 1/2 cup fresh coriander, chopped; and noodle mixture. Toss until well coated. Serve with Sriracha.
EACH SERVING: About 1 900kJ, 22g protein, 50g carbohydrate, 22g fat (3g saturated), 13g fibre.
‘WHAT ARE SHIRATAKI NOODLES?’
Shirataki noodles are often referred to as zero-kilojoule miracle noodles. These thin, translucent Japanese noodles are made from the konjac yam and are gluten-, sugar-, wheat- and carb-free. Find them at www.faithful-to-nature.co.za.