Shirataki Noodles with Kale and Chickpeas - Dr. Mark Hyman

Shirataki Noodles with Kale and Chickpeas

You can enjoy “pasta” in this tasty, light and nutrient-rich comfort meal. This is a great recipe from my Blood Sugar Solution Cookbook. These plant-based noodles explode with fiber from the konjac root, and the shiitake mushrooms boast immune-boosting properties that keep you healthy and feeling great. Click here to view PDF version. 

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 large bunch kale, stemmed and roughly chopped
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 (8-ounce) packages shirataki noodles, drained
  • 4 ounces shiitake mushrooms, stemmed and thickly sliced
  • 1⁄2 cup marinara sauce
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup chopped parsley, for garnish
  1. Heat the oil in a medium cast-iron pan over medium heat. Add the garlic and cook, stirring, until aromatic, about 1 minute, stirring often to pre- vent burning.
  2. Toss in the kale and sauté it in the garlic oil until it wilts, 3 to 4 minutes.
  3. Add the chickpeas, noodles, shiitakes and marinara sauce and warm through for about 3 minutes. Season to taste with salt and black pepper, as needed.
  4. Transfer the mixture to a platter, garnish with the parsley, and serve. Any leftover noodles can be covered and refrigerated for up to 3 days.
Nutritional analysis per serving (1 1⁄2 cups)

calories 215 • fat 10 g • saturated fat 1 g • cholesterol 0 mg • fiber 8 g • protein 9 g • carbohydrate 25 g • sodium 155 mg

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