We hear it all the time… “But I crave pasta!!!” Yeah, we know. If carb overload and gluten weren’t major drawbacks, who wouldn’t want a comforting bowl of pasta from time to time? We hear you (and feel your pain) which is why we created our incredible Tahini Dijon Noodle dish.
First, we admit, the noodles in our Tahini Dijon aren’t standard pasta. But, we also don’t think you’ll mind one bit once you taste our recipe. The savory, creamy sauce and satisfying Brussels sprouts with bok choy are full of flavor and texture. We often opt for Shirataki noodles in our keto recipes because they’re pretty much carb-free with negligible calories. Once you become used to they’re texture (a bit more chewy and rubbery, for lack of a better term), they’re quite delicious and versatile. We prefer using them in Asian dishes because they resemble kelp noodles. Shirataki noodles are long, white noodles, often called miracle noodles or konjac noodles. They’re made from a fiber called glucomannan, that comes from the root of the konjac plant. These noodles contain about 97% water and 3% glucomannan. They’re also very low in calories with no digestible carbs.
- Brussels sprouts (fabulous cruciferous vegetable)
- Boy Choy (low carb, low calorie, high nutrient veggie)
- Tahini (made from sesame seeds- these help with seed cycling)
- Dijon mustard (low calorie, high flavor)
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Tahini Dijon NoodlesPrint Recipe
- 2 packages Miracle Noodles, rinsed and patted dry
- 14oz Brussels Sprouts
- 1 medium head bok choy (about 135 grams)
- 3 tablespoons avocado oil
- Pinch sea salt
- Pinch black pepper
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon garlic powder
- Preheat oven to 400°F. Remove stems from Brussels sprouts and any damaged outer leaves. Slice in half. You should end up with about 8 ounces, or 2 cups.
- Remove large stems from bok choy and chop the leaves. Set aside.
- Toss Brussels with 2 tablespoons of the avocado oil and season with salt and pepper. Lay on a baking sheet and roast for 16-18 minutes, until tender and the edges are lightly browned. Add remaining 1 tablespoon avocado oil to a large pan over medium heat.
- Add bok choy, a pinch of salt and pepper, and sauté for 3 minutes, until outer leaves begin to brown.
- In a small bowl, whisk the tahini, water, Dijon, garlic powder and stevia, then pour into the pan with bok choy. Add the dried noodles and toss well. Toss in the Brussels sprouts when finished roasting, season with more salt and pepper, if desired, and serve.
Calories: 295 | Protein: 7g | Fat: 25g | Carbs: 13g | Fiber: 4g | Net Carbs: 9g