Gut-Friendly Glass Noodle Stir-Fry with Glucomannan
⏱️ 50 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
280
Protein
15g
Carbs
18g
Fiber
12g
Health Benefits
Gut Health9/10
Anti-Inflammatory8/10
Blood Sugar Control9/10
Ingredients
- •• 8 oz shirataki noodles (glucomannan-based, zero glycemic impact)
- •• 2 tbsp avocado oil (high-heat stable, anti-inflammatory)
- •• 3 cups mixed mushrooms (shiitake, oyster, maitake)
- •• 2 carrots, julienned
- •• 2 cups baby spinach
- •• 1 red bell pepper, sliced
- •• 3 scallions, chopped
- •• 3 garlic cloves, minced (1 tbsp)
- •• 2 tbsp coconut aminos (replaces soy sauce)
- •• 1 tbsp toasted sesame oil
- •• 2 pasture-raised eggs, beaten
- •• 1 tbsp gochugaru (Korean red pepper)
- •• 1 tbsp sesame seeds
Instructions
- 11. Rinse shirataki noodles thoroughly, boil 2 minutes, dry-fry until moisture evaporates
- 22. Heat avocado oil in large wok over medium-high heat
- 33. Scramble eggs until just set, remove to plate
- 44. Sauté mushrooms until golden, about 5 minutes
- 55. Add garlic, scallions, cook 1 minute
- 66. Add carrots, bell pepper, stir-fry 3 minutes
- 77. Add noodles, coconut aminos, gochugaru
- 88. Fold in spinach, eggs, sesame oil
- 99. Garnish with sesame seeds
Smart Substitutions
Sweet potato noodles→Shirataki noodles
Zero carb, high fiber, prebiotic properties
💡 Reduced by 100%
Soy sauce→Coconut aminos
Lower sodium, no soy proteins, fewer antinutrients
💡 70% lower
Vegetable oil→Avocado oil
High in monounsaturated fats, stable at high heat
💡 No impact