Ingredients:
- 1 pack of shirataki noodles or another poon approved noodle. Boiled
- 3 tbls olive oil. Or bacel olive oil. Or my fave 2 tbls olive oil and 1 tbls garlic olive oil.
- 3 tbls carbquick
- Chopped garlic. I use one clove. Because I use garlic olive oil.
- 1 cup unsweetened almond milk
- Half salt to taste. You won’t need much. At best 1/2 tsp. you can also use onion powder. But I don’t have any today.
- Mushrooms if you want.
Directions:
- In a medium sauce pan heat oil to boil on medium.
- Add carbquick and stir vigorously. I use my stainless steel sauce pans for this so I can use a fork or whisk.
- When fully combined and bubbling add chopped garlic. And then keep stirring. The mixture will not be thick or doughy. It’s very thin.
- Then I added the almond milk. Continue to stir. Bring to a boil. While continuing to stir. This took about 1-2 minutes.
- Turn heat down to low. Add in salt and any other spice. To taste.
- Add in mushrooms I used two.
- Let cook on low for about 5-10 min stirring occasionally. As to not let a skin form. Then turn off heat and let stand.
- Seafood. In a separate pan put defrosted seafood or fresh seafood in a pan, start to cook seafood and drain any water. Scallops often create water. Stick to the seafood allowance. Phase 1 does not have a lot of shrimp. I have used a Shrimp ring and just taken 4 of those. So my shrimp is small.
- When water is drained add 1 tsp of garlic olive oil. You can add in 1 clove garlic and spring onions.
- Once all is fried. Add in the shirataki noodles and toss together. Then add your sauce that has been standing. I used only 1/2 the sauce. I have some left over.
I am adding that sauce to my roast beef and spinach tonight. Yummy.
This was very, very, yummy. You can reduce the amount of olive oil used if you like. I measure stuff. Also don’t use so much salt or any salt if you used Bacel. That stuff has way to much salt. Garlic olive oil is a staple here.
I find that when using shirataki noodles you need to boil then toss in a frying pan with any sauce your using or that stuff refuses to combine.
Credit: Leanne Brannigan