Ingredients:

  • 1 pound shirataki konjac noodles (prepared)
  • 1 tablespoon toasted sesame oil
  • 2 green onions (green part only for low-FODMAP)
  • 3 cups mixed vegetables (julienne cut or chopped; e.g., oyster mushrooms, carrots, red pepper, baby bok choy, broccolini)
  • ½ pound chicken (cooked and thinly sliced; or shrimp, whole)
  • 2 tablespoons tamari (or coconut aminos or soy sauce)
  • 1 tablespoon fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon ginger (finely chopped, about 1 inch; or the same quantity of ginger juice)
  • 1 tablespoon monkfruit sweetener (or your choice of sweetener)
  • 1 teaspoon sesame seeds

Instructions:

  1. Shake all sauce ingredients in a mason jar or whisk together in a small bowl.
  2. In a large skillet or wok, heat the toasted sesame oil over medium-high heat.
  3. Add the mixed vegetables and about 2 teaspoons of the prepared sauce. Stir-fry until the vegetables are just fork-tender (approximately 5 minutes).
  4. While the vegetables are cooking, rinse and drain the shirataki noodles thoroughly.
  5. Add the rinsed noodles and cooked protein (if using) to the pan. Pour in the remaining sauce and toss until everything is well coated.
  6. Taste and adjust with additional tamari or fish sauce as desired.
  7. Garnish with sliced green onions and sesame seeds before serving.