So I’ve been dying to try Shirataki noodles. If you don’t know what they are, they’re low calorie (the kind I bought were 40 calories for a whole bag, but some are 0 cal!) noodles. I used Cassey’s recipe as guidelines, but I had to do a lot of improvising with the ingredients because we didn’t have everything she did. Cassey used whole veggies (I used half and couldn’t finish my bowl!) and used different veggies as well, but mine came out DELICIOUS too! What’s great about this recipe is you can use whatever veggies you like and make it entirely your own! So here it is!

Sauce:
- 1/2 avocado
- sprinkle of lemon juice
- a few basil leaves
- salt, pepper, and paprika to taste 

Sauteed veggies:
- 1 zucchini, sliced
- half an onion, chopped (I used a red)
- 1 tomatoe, chopped
- 1/2 cup of broccoli
- a sprinkle of garlic powder (or a clove of garlic) 
- little bit of extra virgin olive oil to coat pan
- a sprinkle of salt
- sriracha to taste (I like it spicy!)

Noodles:
- 1 pack of shirataki noodles

DIRECTIONS
1. Chop up your veggies. Sautee all of the veggies except for the tomatoes with a bit of extra virgin olive oil on a pan on high heat. Add sriracha if desired. Once the veggies look cooked and the onions are slightly opaque, add in the tomatoes and garlic powder or clove. Salt and pepper to taste. 

2. To make the sauce, add the half an  avocado, lemon juice, and basil into a food processor. Blend until creamy. Then add the salt, paprika/red pepper flakes, and pepper to taste.

3. Wash your shirataki noodles thoroughly in warm water. Then pat try on a paper towel. Right before serving, heat them up in the microwave for one minute.

4. Stir avocado sauce into noodles until covered. Transfer onto a plate and add sauteed veggies.

5. Enjoy the absolute deliciousness you just made.

It was so filling and healthy! Get creative and make it your own! I hope you guys enjoy this awesome recipe!