2-1 lb bags of shirataki noodles (soy-free, Asian style ones), rinsed and snipped with scissors. I like JFC brand:
1 tsp sesame oil, peanut oil or other vegetable oil
1 head cabbage, thinly sliced
40g dulce or other sea veggies
2 bunches green onions, sliced
1/2 lb extra firm organic sprouted tofu, cubed
Lightened Up Creamy Sesame Miso Sauce
1 lb roasted butternut squash, cubed
1 large chunk fresh ginger, peeled and quartered
2 cloves garlic
2 tbls tahini
2 tbls light miso
2 tbls rice vinegar
1 tbls soy sauce
Crushed red chili flakes, to taste (optional)
"Dry" noodles, by placing them in a dry frying pan over medium-high heat until excess moisture is absorbed, then set aside.
For the sauce,place all ingredients in food processor and process until smooth. It should be very thick.
In wok or large skillet, saute cabbage, tofu, sea veggies and onions in oil. Once cabbage is tender add noodles and sauce and stir until everything is combined and heated through. Makes 2-3 servings. Keep in refridgerator for 3-4 days.