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.
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
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!