Dandelion, enoki stir-fry with tofu shirataki noodles

June 12, 2016
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Photo by anka
  • Serves 1 large meal or 2 side dishes
Author Notes

Simple solutions for light lunch or dinner, shirataki noodles are low in carbs and calories.
And you can stir-fry whatever vegetable you have handy at home.

What You'll Need
  • 1 package(226 g ) tofu shirataki fettuccine shaped noodles
  • 2-3 cups dandelion greens, chopped one inch long (or any another greens)
  • 200 grams (about 7 oz) enoki mushrooms, root end trimmed (or any another mushrooms)
  • 2 tablespoons oil
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon hot sauce (optional)
  • 2 tablespoons Tamari or regular soy sauce
  • 2 green onions, chopped
  • 1 tablespoon sesame oil
  1. Prepare shirataki noodles as directed. (Drain and rinse, boil for 2-3 minutes drain again and run under cold water, set on the side.)
  2. Heat the oil and add garlic and ginger, cook about 20-30 seconds just for the aroma to develop.
  3. Add the dandelion greens, stir and cover, cook for 3-4 minutes until wilted. You don’t need any liquid.
  4. Add mushrooms, green onion, soy sauce, hot sauce and stir for 1-2 minutes.
  5. Stir noodles in stir-fry vegetable and drizzle with sesame oil mix and serve.
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