This noodle bake is a skillet-full of luscious peanut noodles and crunchy, fresh vegetable tastiness. Shirataki noodles are gluten-free, low carb, and wheat-free noodles that you can find packaged in most grocery stores. They're flavorless on their own, but by cooking them the right way, you can make magic happen, like in this noodle bake. The crunchy, colorful veggies swirled together with coconut peanut sauce and then baked in the oven makes for an unforgettable dinner experience.
Rainbow Peanut Shirataki Noodle Bake [Vegan]
- 2 8-ounce packages fettuccine-style shirataki noodles
- 1/2 tablespoon peanut oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup carrot, thinly sliced (about half a large carrot)
- 1/4 red bell pepper, thinly sliced
- 1/4 yellow bell pepper, thinly sliced
- 1/2 cup snow peas, halved
- 1 cup red cabbage, chopped
- 3 tablespoons natural creamy peanut butter
- 3/4 cup light coconut milk
- 1 tablespoon, plus 2 teaspoons reduced-sodium soy sauce
- 1 tablespoon red Thai curry paste
- 1/2 tablespoon coconut sugar
- Juice of 1 small lime
- Cilantro, for garnish
- Diced peanuts, for garnish (optional)
- Preheat your oven to 350°F.
- Drain and rinse the shirataki noodles. Place them onto a paper towel, pat out as much moisture as you can, and gently cut the noodles to make them shorter. This makes serving easier. Set aside
- Heat the peanut oil on medium-high heat in a medium cast iron skillet. Add in the garlic and ginger and cook, stirring constantly, until golden brown and fragrant, about 30 seconds.
- Add in the sliced carrot and cook until lightly brown and they begin to soften, about 3-4 minutes.
- Add in the peppers, peas, and cabbage and cook for two minutes. Add the shirataki noodles and cook for an additional 2 minutes, until lightly browned.
- Add the peanut butter, coconut milk, soy sauce, curry paste, coconut sugar, and lime juice into the pan and stir until the peanut butter melts and the everything is well mixed.
- Bring the mixture to a boil and cook for 3 minutes. Then, reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, and reduces by about half, about 7-8 minutes.
- Pat the noodles down with a spatula so that the mixture is very flat and packed and place the skillet into the oven. Bake until the top is golden brown and the sauce is bubbly, about 30-35 minutes.
- Let cool for 5-10 minutes then cut, garnish with cilantro and peanuts (if desired), and serve.