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Soy-Butter Carrot Noodles with Mushrooms
This dish is made with incredibly healthy shirataki noodles. The noodles are tossed with golden brown mushrooms and tossed in an amazingly addictive soy garlic butter. Lemon juice and zest add an acidic pop with a freshness of cilantro as the final garnish. The whole dish can be made in less than thirty minutes, and your waistline will thank you, as these noodles are practically devoid of calories and carbohydrates. So, get slurping!
Ingredients
Soy Butter Noodles
- 2 packages carrot Shirataki noodles
- 4 tbsp unsalted butter
- 3 large cloves garlic, minced
- 1- inch piece ginger, peeled and minced
- 1 3.5 oz package Bunashimeji mushrooms, (brown or white), fibrous end of stems removed
- 1 5 oz package Seafood mushrooms, ibrous end of stems removed
- ¼ cup soy sauce
- 2 ½ tbsp fresh lemon juice and zest of 1 lemon
- Cilantro sprigs for garnish
Instructions
Soy Butter Noodles
- Drain the noodles in a fine-mesh strainer and rinse thoroughly under cold water. Reserve.
- Heat 2 tablespoons of butter in a large sauté pan over moderate heat. Add the garlic and ginger and sauté for 1-2 minutes to allow the flavors to infuse into the butter.
- Add both kinds of mushrooms and continue to cook until the mushrooms have softened and caramelized a bit, about 2-3 minutes.
- Add the drained noodles, additional 2 tablespoons of butter, soy sauce, and lemon juice, zest, and toss to combine. Cook for 2-3 more minutes until the noodles are heated, and all elements are thoroughly combined.
- Serve with cilantro sprigs.
Nutrition
Calories: 234kcalCarbohydrates: 6gProtein: 4gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 60mgSodium: 1625mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 704IUVitamin C: 11mgCalcium: 26mgIron: 1mg