Buffalo & Broccoli Shiritaki Noodle Stirfry

Noodles are pretty much off limits for a lot of my patients, but shiritaki noodles are the exception! These guilt-free noodles are made of konjac plant flour and water and are low calorie, low-carb, paleo, keto and blood sugar-friendly. In this recipe I use ground buffalo/bison because I love the flavor it gives and it is also leaner than ground beef. This recipe can be thrown together in only 10 minutes, so it is a perfect dinner for one of those hectic days when you don't feel like spending a lot of time in the kitchen.

Ingredients:

  • 12 oz. ground buffalo (or organic grass-fed 90% lean ground beef)

  • 1 head organic broccoli, chopped with stems removed

  • 1/2 TBSP coconut oil

  • 3 TBSP low-sodium tamari sauce or coconut aminos

  • 1 TBSP coconut secret coconut aminos teriyaki sauce

  • 1/8 tsp ground ginger

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 7 oz. Miracle Noodle plant based organic noodles spaghetti style x2

Directions:

  • Heat wok or large pan over high heat and add coconut oil. Once oil is melted add ground buffalo and cook on medium high heat until no longer pink.

  • Add in broccoli, teriyaki sauce, coconut aminos, ground ginger, onion powder and garlic powder. Stir well and cook for 3-5 minutes.

  • Take the wok off the heat and set aside.

  • Drain and rinse miracle noodles and cut noodles with scissors.

  • Add noodles to a dry pan and heat over medium-high heat for 5 minutes to dry them out.

  • Add noodles into the wok with the buffalo and broccoli, stir and cook for 1-2 minutes. Plate and serve!

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