Sweet Chili Noodle Stir Fry (Gluten-free)

I have always craved Asian dishes loaded with unhealthy sauces and noodles filled with gluten.  I love that there is always a way to make our old unhealthy dishes brand new.  This is really what my blog is all about.  I don't want to deprive myself of those delicious flavors and there is always new products and substitutions that you can make with our old favorites.  One of my new favorite products is the shirataki or miracle noodles.  They have no bad carbohydrates, gluten and are loaded with lots of good fiber.  They come from the root of a konjac plant found in Asia.  They work perfectly in dishes like these and even other stir-frys or even spaghetti.  I find them in our local Meijer in the gluten free aisle.
The combination of these noodles, loads of yummy veggies and topped with the most amazing chili sauce makes this dish a huge hit. I like to sometimes add chicken but it works well as a vegetarian dish too!

Ingredients:

Sauce

• ¼ cup honey
• 2 tablespoons coconut sugar
• 1 ½ tablespoons coconut aminos
• 2 teaspoons unseasoned, organic rice vinegar (or apple cider vinegar could be subbed)
• 1/2 teaspoon dried chili flakes
• 3/4 teaspoon sea salt
• 2 cloves garlic, minced
• 2 teaspoons peeled and minced ginger
• 1 tablespoon tomato paste

Noodles

• ½ pound Napa cabbage, core removed and thinly sliced
• 2 cups broccoli florets
• 6 ounces carrots, cut into thin half moons
• 2 scallions, thinly sliced (keep white bottoms and green tops separate)
• 14 ounces shirataki noodles, rinsed well and drained
• 3 tablespoons toasted cashews, roughly chopped

Instructions:

1. Stir honey, coconut sugar, coconut aminos, rice vinegar, chili flakes, sea salt, garlic, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes. Turn off the heat and stir in the tomato paste.
2. Meanwhile, prepare the vegetables and noodles. In a deep skillet or wok, heat 1 tablespoon avocado oil on medium-high heat. Add the white parts of the scallions. Season with sea salt and pepper. Sauté for 30 seconds, until fragrant and slightly softened. Add the cabbage, broccoli, and carrots. Cook, stirring frequently, for 5 minutes, until the cabbage has softened. Turn off the heat.
3. Bring a pot of water to a boil. Add the noodles to the boiling water and cook for 2 minutes. Drain noodles and pat them dry. Add them to the skillet with the vegetables and cook, stirring frequently for 1 to 2 minutes, until most of the liquid has evaporated.
4. Add the sauce to the pan with the cooked vegetables. Cook on medium-high, stirring frequently for 1 to 2 minutes.
5. Garnish with chopped cashews and green tops of the scallions.

https://againstallgrain.com/2018/05/17/gluten-free-asian-noodle-stir-fry-recipe/