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!