Spicy Shirataki Noodles

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Serves 2-4

Spicy Shirataki Noodles

2 packages shirataki noodles

1 cup cremini mushrooms sliced thick

1 leek (tender green part) sliced

3 cloves garlic sliced thinly

2 tbsp good quality olive oil plus more for garnish.

1/2 baby arugula or swiss chard

10 cherry tomatoes halved

1/2 tsp chili flakes

2 tbsp pumpkin seeds for garnish

salt & pepper to taste



Vegan Cheese Sauce

1 cup yams peeled & diced

1 cup unroasted unsalted cashew

1/2 cup nutritional yeast

3/4 can coconut milk (mostly the cream)

1/4 tsp smoked paprika

juice of 1/2 a lemon

1 tbsp sea salt


Soak cashews in cold water for 3 hours.

Place yams in a pot with enough water to cover. Boil until tender.

Drain cashews then combine all remaining ingredients in a blender and blend on high speed until silky smooth.




Pre-heat frying pan with oil over medium heat.  Sauté mushrooms

for 1 minute then add leeks and sauté until tender. Add garlic then chilies.

Open and rinse shirataki noodles, remove excess liquid. Add noodles to pan and sauté for another 2 minutes until excess liquid evaporates. Season with salt and pepper. Toss in greens and tomatoes right before serving.

To plate either toss noodles with 1/2 cup cheese sauce, or spread sauce on the base of plate with noodle mixture on top. Sprinkle with pumpkin seeds and a drizzle of olive oil.