Drain the shirataki noodles in a colander and rinse them under running water for 1 minute. Set them aside to drain well.
Remove the strings of the peas on both sides. If the peas are tender, I usually enjoy them raw or I’d microwave them with 1 tbsp water for 1 minute. Rinse the peas in cold water, drain well, and slice them in half lengthwise.
Slice the tomatoes in half and chop the scallions. Add them to a large serving bowl with the noodles and the peas.
To serve: sprinkle with toasted sesame seeds, if using, and drizzle with almond butter made Paleo “Peanut” Sauce. Toss and serve immediately.
To make this dish extra low carb, try swapping the peas and tomatoes for -
Baby arugula (peppery taste)
Should you saute the shirataki noodles? It depends on your personal preference. Well Lean shirataki noodles have little to no fishy smell straight out of the package. It’s much odorless, compared to miracle noodles. I, personally, am quite used to shirataki/konjac made products. If you prefer, lightly saute the noodles for about 5 minutes without oil. It’ll remove the odor further.How to make ahead & pack for lunch? Great question! Pack the sauce separately from the noodles. If it’s in a mason jar, layer the noodles at the bottom and the softer veggies on the top. Feel free to add a boiled-egg and cooked protein to make it even more satiating.The nutritional label does not include the Paleo Asian "Peanut" Sauce. You can get that info by clicking the link. You can also use my Paleo Thai Peanut Sauce to keep the sauce super low in carb.