Shirataki Noodles With Basil and Cashews
Tired of the same old pasta? Try this low-carb, gluten-free recipe for shirataki noodles with basil and cashews.
Ingredients
- 1 oz 28g cashews
- ABout ½ cup packed fresh basil leaves
- 2 cloves fresh garlic
- Kosher salt
- 1 package of shirataki Noodles like Skinny Noodles
- 1 teaspoon olive oil
Instructions
- Chop the cashews, basil and garlic together on a large cutting board with a sprinkle of kosher salt. You could use a food processor but it would be overkill. Just keep running your knife through it.1 oz 28g cashews, ABout ½ cup packed fresh basil leaves, 2 cloves fresh garlic, Kosher salt
- Drain the shirataki noodles and rinse and dry by spreading on a kitchen towel.1 package of shirataki Noodles like Skinny Noodles
- Heat a skillet over medium-high heat and spray with non-stick cooking spray. Add the noodles and dry them out a bit in the pan. Tongs work great to separate the noodles.
- After 2-3 minutes, add the cashew-basil mixture and a teaspoon of oil. Toss to combine.1 teaspoon olive oil
- Cook for another 2-3 minutes letting the flavors merge.
- Slide onto a plate and enjoy.
Nutrition
Calories: 204kcalCarbohydrates: 11gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 44mgPotassium: 247mgFiber: 1gSugar: 2gVitamin A: 634IUVitamin C: 4mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!