Shirataki Noodles and Garlic Butter Kale

Gluten Free and Dairy Free Shirataki Noodles and Garlic Butter Kale
1 bag shirataki noodles, rinsed and drained
1 c. kale, torn into bite sized pieces
handful red onion, chopped
1/2 jalapeño with seeds, sliced
2 sundried tomatoes, chopped
slices fresh or roasted red pepper
sea salt and pepper

Garlic Sauce:
2 T. extra virgin olive oil
1 T. Smart Balance Vegan butter (or olive oil)
5 cloves fresh garlic, minced

Drain and rinse the shirataki noodles. Bring the noodles to a boil in a saucepan for about 4 minutes then drain. In a microwave safe bowl combine the minced garlic, vegan butter, and olive oil. Nuke for about 30-45 seconds until the garlic is fragrant and the butter is melted.

Toss noodles with kale, red pepper, jalapeño, and sundried tomatoes. Drizzle the noodles and kale with the garlic sauce or just plain old olive oil. Adding the good monounsaturated fat from olive oil aids in the absorption of vitamins and minerals from the veggies. Here it helps with absorption of the vitamin K, B, and iron in the kale among other nutrients.

Cindalou's Kitchen Blues: Healthy Gluten Free and Dairy Free Recipes


  1. Are you using the MiracleNoodle.com brand of shirataki?

  2. Hi! Thanks for asking :) We use a non-tofu yam-only shirataki noodle from a local asian grocer and tofu shirataki noodles by house foods. We have not tried Miracle Noodles primarily because of the extra shipping expense. We get our two types locally - whole foods sells the house foods brand.

  3. Hmm. I may have to try this with rice pasta tomorrow night. Anything with garlic sauce is good in my house...


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