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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Shirataki Noodles with Spicy Scallions, Bean Sprouts, and Mint

Source: The Sweet Life: Diabetes Without Boundaries by Sam Talbot

Tofu shirataki noodle dish infused with Asian flavors.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	126.1

Total Carbs	15.7 g

Dietary Fiber	2.7 g

Sugars	2.8 g

Total Fat	5.7 g

Saturated Fat	0.7 g

Unsaturated Fat	2.1 g

Potassium	190.1 mg

Protein	3.6 g

Sodium	210.8 mg

Dietary Exchanges 5.7 Fat, 2.1 Vegetables, 0.1 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Bring a large pot of water to a boil. Add the noodles and cook for 1 to 2 minutes to warm through. Drain noodles and set aside.
In a large skillet, heat the sesame oil over medium-high heat. Add garlic, ginger, lemongrass, celery, onion, shallot, carrots, and vinegar. Cook 2 to 3 minutes until the onion is translucent and the mixture is fragrant.
Add broth, bean sprouts, scallions, mint, and chili paste. Cook for another 2 minutes.
Add the drained noodles and cook for 1 minute, tossing with tongs to combine.
Divide the noodles among 6 bowls. Season each serving to taste with salt and pepper and sprinkle with lime zest and juice. Serve hot.