Shirataki Noodles with Kale and Chickpeas

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 large bunch kale, stemmed and roughly chopped
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 (8-ounce) packages shirataki noodles, drained
  • 4 ounces shiitake mushrooms, stemmed and thickly sliced
  • 1⁄2 cup marinara sauce
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup chopped parsley, for garnish

Method

Step 1

Heat the oil in a medium cast-iron pan over medium heat. Add the garlic and cook, stirring, until aromatic, about 1 minute, stirring often to pre- vent burning.

Step 2

Toss in the kale and sauté it in the garlic oil until it wilts, 3 to 4 minutes.

Step 3

Add the chickpeas, noodles, shiitakes and marinara sauce and warm through for about 3 minutes. Season to taste with salt and black pepper, as needed.

Step 4

Transfer the mixture to a platter, garnish with the parsley, and serve. Any leftover noodles can be covered and refrigerated for up to 3 days.

Nutritional Information

Nutritional analysis per serving (1 1⁄2 cups): Calories 215, Fat 10 g, saturated Fat 1 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, carbohydrate 25 g, Sodium 155 mg

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