Sunday, March 16, 2014

Scallops & Kale with Shirataki Noodles

I love noodles, and I especially love these shirataki noodles because the 8 oz. portion has a total of 40 calories.  They're also gluten free, non GMO, and rich in minerals.  These noodles are my go - to for a quickie meal because they don't even have to be cooked.  They're simply rinsed & drained.  I stock up on them at The Fresh Market or Sam's Oriental.  

  • 1 package shirataki fettucine noodles
  • 1 lb. bay scallops
  • 2 handfuls of baby kale
  • juice of half a lemon
  • 1 tbsp coconut oil
  • 2 cloves of garlic, chopped
  • 2 tbsp butter
  • crushed red pepper
  • shaved asiago or parmesan    
  1. Rinse & drain the noodles.
  2. Heat a large saucepan, then add the coconut oil.  Add the garlic.  Add the scallops and cook until almost done. 
  3. Add the baby kale, the lemon juice, then the noodles.
  4. Add the butter, crushed red pepper, and complete with the shaved asiago or parmesan.

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