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Shirataki Noodles with Kale and Chickpeas

Shirataki Noodles with Kale and Chickpeas

  • Ready In 20 minutes
  • Serves 4

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

Step 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.

Step 2

Toss in the kale and sauté it in the garlic oil until it wilts, 3 to 4 minutes.

Step 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.

Step 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

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.