Rainbow Peanut Noodles Vegan Pasta Bake {Low Carb, Low Calorie + Gluten Free}
Rainbow Peanut Noodles Vegan Pasta Bake {Low Carb, Low Calorie + Gluten Free} might be a good recipe to expand your side dish recipe box. One serving contains 155 calories, 5g of protein, and 11g of fat. For 92 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. 988 people were glad they tried this recipe. A mixture of red cabbage, cilantro, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Food Faith Fitness. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is super. If you like this recipe, take a look at these similar recipes: Chicken Noodle Soup with Zucchini Noodles {Gluten Free, Low calorie, Low Fat + High Protein}, Healthy Chocolate Peanut Butter Mousse (sugar free, low carb, high protein, gluten free, vegan), and Homemade Healthy Peanut Butter Cups! (low carb, vegan, gluten free).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
1/2 cup Carrot, thinly sliced (about half a large carrot)
Cilantro, for garnish
1/2 Tbsp Coconut sugar
3 Tbsp Natural creamy peanut butter
1 tsp Garlic, minced
1 tsp Ginger, minced
Juice of 1 small lime
3/4 cup Light coconut milk
1/2 Tbsp Peanut oil
1/4 Red Bell pepper, thinly sliced
1 cup Red cabbage, chopped
2 Packages House Foods Tofu Shirataki Fettuccine Noodles
1/2 cup Snow peas, halved
1 Tbsp + 2 tsp Reduced-sodium soy sauce
1 Tbsp Red Thai curry paste
1/4 Yellow Bell pepper, thinly sliced
Equipment:
oven
paper towels
frying pan
spatula
Cooking instruction summary:
Preheat your oven to 350 degrees.Drain and rinse the Tofu 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 asideHeat the peanut oil on medium/high heat in a medium cast iron skillet. Add in the garlic and ginger and cook, stirring constantly and 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 in the Tofu Shirataki Noodles and cook for an additional two 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 condensed 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 DEVOUR
Step by step:
1. Preheat your oven to 350 degrees.
2. Drain and rinse the Tofu Shirataki noodles.
3. 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
4. Heat the peanut oil on medium/high heat in a medium cast iron skillet.
5. Add in the garlic and ginger and cook, stirring constantly and until golden brown and fragrant, about 30 seconds.
6. Add in the sliced carrot and cook until lightly brown and they begin to soften, about 3-4 minutes.
7. Add in the peppers, peas and cabbage and cook for two minutes.
8. Add in the Tofu Shirataki Noodles and cook for an additional two minutes until lightly browned.
9. 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 condensed and place the skillet into the oven.
10. Bake until the top is golden brown and the sauce is bubbly, about 30-35 minutes.
11. Let cool for 5-10 minutes then cut, garnish with cilantro and peanuts (if desired) and DEVOUR
Nutrition Information:
covered percent of daily need
