A favorite dish reconstructed for your keto meal plan!
Ingredients (1 serving):
1 cup Shirataki Noodles (151 grams)
1 tbsp Coconut oil (13.6 grams)
1 tsp Garlic (2.8 grams)
4 oz Tofu (113 grams)
1/2 cup chopped Broccoli (45.5 grams)
1/2 cup, pieces or slices Mushrooms (35 grams)
1 shallot (medium) Shallots (42.5 grams)
1/4 cup, sliced Red bell pepper (23 grams)
1 tsp Ginger root (2 grams)
2 eggs Hard Boiled Eggs (88 grams)
9 tsp Coconut Aminos
1 tbsp Fish sauce (18 grams)
9 tsp Stevia Sweetener, Nectar (45 grams)
1 tbsp. Tahini (16 grams)
1 tsp Sesame oil (4.5 grams)
1. Prepare noodles by draining and rinsing them very well. Combine sauce ingredients in a small dish and mix well, set aside
2. Place coconut oil in a wok over medium high heat, add in garlic, shallot, broccoli, mushrooms, bell pepper, ginger, and protein choice and saute for about 5-7 minutes. Remove from wok and set aside. Add noodles and sauce to same wok and toss until noodles are well coated. Add vegetable mixture back in and cook for another minute. Garnish with sliced green onion and hard boiled eggs.
Macros per serving: 774 Calories • 68.2g Carbs (7.9g Fiber) • 39g Fat • 27.6g Protein
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