Mushroom and Cabbage Stir-Fry
ChefRhonda PlataDifficultyBeginnerIf you're craving Chinese takeout or just a noodle-based Asian dish, stir-fried cabbage and mushrooms over shirataki noodles might be the solution. Our version is vegetarian, but this recipe works equally well with the addition of stir-fried strips of pork, skirt steak, or shrimp.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 303
- % Daily Value *
- Total Fat 16g21%
- Protein 8g
- Total Carbohydrate 14g6%
- Dietary Fiber 2g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cook the noodles according to the package directions. Set aside.
Heat 1/3 of the oil in a large pan over medium-high heat. Cook the eggs until set, stirring
occasionally, about three to five minutes. Transfer to a bowl.
Heat the remaining oil and add the mushrooms, cabbage, coconut aminos, and salt. Cook
until soft, about 10 minutes. Add a splash of water or more oil if needed.
Add the eggs and noodles into the veggies. Stir until well combined. Adjust salt as needed.
Divide evenly between bowls and enjoy!
Ingredients
Ingredients
Directions
Directions
Cook the noodles according to the package directions. Set aside.
Heat 1/3 of the oil in a large pan over medium-high heat. Cook the eggs until set, stirring
occasionally, about three to five minutes. Transfer to a bowl.
Heat the remaining oil and add the mushrooms, cabbage, coconut aminos, and salt. Cook
until soft, about 10 minutes. Add a splash of water or more oil if needed.
Add the eggs and noodles into the veggies. Stir until well combined. Adjust salt as needed.
Divide evenly between bowls and enjoy!
Notes
