Red Curry Noodles

This dish satisfies those take out noodle cravings all while staying low carb. Make this recipe as a snack or side dish, and add some protein and veg to round it out into a complete meal. This dish is packed with a bunch of flavour from the warming spices of the curry and garlic - this also makes it a great dish for keeping warm on cozy winter nights and boosting immunity.

Serves 2

15 minutes

Ingredients:

1 package of Liviva Shirataki Fettuccine

1 tbsp olive oil

4 cloves garlic

3 tbsp red curry paste

1/2 cup of full fat coconut milk from a can

1 tbsp tamari

1 tbsp of lime juice + zest

Directions:

1. Prepare the pasta according to package directions and set aside.
2. In a skillet, heat the olive oil over medium heat.
3. Finely dice the garlic and add to the pan, stirring until fragrant (approx. 2 minutes).
4. Add the curry paste and do the same, stirring for approx. 1 minute. Zest and juice the lime, adding to the skillet.
5. Toss in the noodles and slowly pour in the coconut milk, stirring until the noodles are covered in sauce. Add the tamari and stir again.
6. Once the noodles are warm remove from heat and serve, topping with any additional protein and herbs.

Notes:

1. This is a great snack or side dish, but you’ll want to add some additional protein and veggies for it to be a complete meal.
2. If you’d like to add in some protein, this dish goes great with a pre-cooked roasted chicken. Simply slice off the breasts and serve hot. You could also add tofu, a hard boiled egg or hemp seeds to round out the protein profile.
3. If you’d like to add some vegetables, saute some sliced bell peppers before adding the noodles.
4. You can also add even more flavour by topping the dish with chopped cilantro, green onions and sesame seeds.