Name: Dandelion, Enoki Stir-Fry With Tofu Shirataki Noodles
Yield: 4 servings
Ingredients: 1 package(226 g ) tofu shirataki fettuccine shaped noodles; 2-3 cups dandelion greens, chopped one inch long (or any another greens); 200 grams (about 7 oz) enoki mushrooms, root end trimmed (or any another mushrooms); 2 tablespoons oil; 2 cloves of garlic, minced; 1 teaspoon ginger, grated; 1 teaspoon hot sauce (optional); 2 tablespoons Tamari or regular soy sauce; 2 green onions, chopped; 1 tablespoon sesame oil

Servings: 4 persons

1 package(226 g ) tofu shirataki fettuccine shaped noodles
2-3 cups dandelion greens, chopped one inch long (or any another greens)
200 grams (about 7 oz) enoki mushrooms, root end trimmed (or any another mushrooms)
2 tablespoons oil
2 cloves of garlic, minced
1 teaspoon ginger, grated
1 teaspoon hot sauce (optional)
2 tablespoons Tamari or regular soy sauce
2 green onions, chopped
1 tablespoon sesame oil

1
Prepare shirataki noodles as directed. (Drain and rinse, boil for 2-3 minutes drain again and run under cold water, set on the side.)
2
Heat the oil and add garlic and ginger, cook about 20-30 seconds just for the aroma to develop.
3
Add the dandelion greens, stir and cover, cook for 3-4 minutes until wilted. You don't need any liquid.
4
Add mushrooms, green onion, soy sauce, hot sauce and stir for 1-2 minutes.
5
Stir noodles in stir-fry vegetable and drizzle with sesame oil mix and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Dandelion, Enoki Stir-Fry With Tofu Shirataki Noodles

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