Award Winning Cook and our Ambassador Sherri , presents a punch of flavor with her vegan noodle bowl featuring our low-carb, keto-friendly…
April 9, 2018
~1 min read
Teri Market
Award Winning Cook and our Ambassador Sherri, presents a punch of flavor with her vegan noodle bowl featuring our low-carb, keto-friendly Capellini!
If you love this recipe, check out the other amazing meal creations from Sherri at @logansw62 on Instagram and atCooking with Love & Passionon Facebook!
Spicy Palm Oil Shitake Shroom Crisps 2 tablespoons red palm oil 1 tablespoon liquid aminos or soy sauce ⅛ teaspoon hot chili powder 4 ounces shitake mushrooms, thinly sliced and stems removed
Spicy Pepper Noodles
(7) ounce pack of Miracle Noodles Capellini (cook according to package) 1 tablespoon palm oil 3 green onion stalks, chopped & divided 2 cups bonito soup stock 2-3 teaspoons sriracha 1” knob ginger root 2 garlic cloves smashed ¼ teaspoon red pepper powder ¼ teaspoon red pepper flakes
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Combine palm oil, liquid aminos and red pepper powder together.
3. Brush mushrooms with palm oil/soy sauce mixture. Place the mushrooms in a single layer on a non-stick baking sheet pan. Place in oven and bake for 40-50 minutes or until crispy and golden brown. Rotate pan 2-3 times to ensure mushrooms are evenly baked.
4. Meanwhile add palm oil to a saute pan, cook noodles with of green onion “whites” for 2 minutes. Set aside.
5. Add stock, crispy mushrooms and remaining ingredients to a stock pot. Simmer for 15-20 minutes. Add noodles to stock and simmer for 5-7 minutes.
6. Bowl up and top with chopped green onions “greens”. Adjust seasoning to taste.
Jonathan Carp, MDAutomated assistant · grounded in his teaching
These answers are grounded in Jonathan Carp, MD's teaching — not live medical advice. Ask about the noodles, your blood sugar, or how they fit your day.