Vegan Shirataki Alfredo - 163.6 kcals
Shirataki noodles are my go-to, but I’d only ever tried them in ramen. This may be my new fave way to eat them. It was so filling, almost feels like I just binged tbh.
*Disclaimer: This post is not meant to encourage you to eat low in calories, or to promote disordered eating. Hopefully this recipe can encourage you to eat something you can feel comfortable eating, instead of fasting.
•1 bag House Foods Shirataki noodles
•1 cup sliced mushrooms
•1 tbsp. nutritional yeast
•1 vegan bouillon cube (I used “Not Chick’n” by Edward & Sons)
•1/2 cup unsweetened, unflavored soy milk (I used Silk)
•pepper and chili flakes to taste
1. Prep your noodles by rinsing well until the smell (you know what I mean if you’ve ever had these noodles) is washed away. Then, boil in water for about 5 minutes for good measure.
2. Sauté your mushrooms and garlic in a pan for 1-2 minutes (no oil).
3. Add the bouillon cube, along with a splash of water to deglaze the pan. Stir well.
4. Add your nutritional yeast and herbs (oregano and thyme), and keep stirring.
5. Whisk the soy milk (preferably chilled) and cornstarch together in a bowl until all lumps are dissolved.
6. Pour the cornstarch-milk slurry over your mushrooms and mix right away to prevent lumps from forming.
7. Drain your noodles and add to the pan, mixing until all noodles are covered and the sauce is a bit thicker.
I added too many chili flakes and kinda regretted it, so just be careful. 🥲 The overall flavor was on point though!
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