Spicy Shirataki Noodle Stir Fry

• 1 pack shirataki fettuccine noodles
• 200g pack (drained and rinsed)
• 1 cup shredded cabbage
• 1 bell pepper (½ red, ½ green) thinly sliced
• 1 cup mushrooms (shiitake or mix) sliced
• 1 tbsp sesame oil
• ¼ tsp hing (asafoetida)
• ½ tbsp
• Chinese 5-spice powder

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• For the Sauce:
• ½ tbsp tbsp gochujang (or additional ½ tbsp sambal oelek)  
• ½ tbsp sambal
• ½ tbsp agave syrup
• 1 tbsp soy sauce or liquid aminos
• 1 tbsp toasted sesame seeds

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1. In a large pan or wok, heat sesame oil over medium heat. Add hing and chinese 5 spice and sauté for 15 seconds to release the aroma. Add in cabbage and bell peppers. Stir-fry for 5-6 minutes until just tender but still crisp. Add in mushrooms and cook for 2–3 minutes until they begin to brown.

2. Add in the noodles and sauté for another 2 or 3 minutes.

3. In a small bowl, add the gochujang/sambal, agave, and soy sauce and mix, then pour over to coat the veggies. Toss everything together for 2–3 minutes until well combined and heated through.

4. Sprinkle toasted sesame seeds on top. Best served hot.

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