Every meal for the rest of my life = this spicy low carb Thai noodle bowl. It has so many things. So many good things. Also, my favorite things. Low carb Shirataki noodles, roasted tofu and kale, lime, cilantro, cashews, shredded carrots, and spicy Thai sauce. I win lunch today.
Lunch is an evil little hour for me. I work from home, I have a baby, I eat low carb. When 12:00 rolls around, I am just trying not to only eat cheese while standing in front of the refrigerator wondering what’s next. I don’t always get an actual lunch. This is easy though and actually I’m going to make this again right now.
Most of it is passive time where the tofu and the kale just get themselves done in the oven. Hands off. The only time consuming part is just chopping the cilantro and cashews and squeezing the lime. Five minutes.
How To Make A Spicy Low Carb Thai Noodle Bowl
It starts with cubing extra firm tofu, giving it a little olive oil and salt and popping it in the oven. While that’s going you chop the cilantro, green onion, and cashews (hi, spicy chili lime cashews). Zest the lime, squeeze it into a little bowl and swirl it up with …
You will grab the tofu sheet pan out of the oven and throw down the kale. Pop it back in for a couple of minutes. Warm up your Shirataki noodles (see my explanation of what these are at the end of the post), and get them in a bowl.
Layer in your tofu and kale. Is Kale even a Thai thing, Amy? No. Calm down. Kale is good. Thai people love things that are good. So, this Kale is Thai for today, mmmkay.
Make sure you throw on a little extra Sriracha and lime at the end. Today calls for it. Did I say that this is a great dinner too? It is. Double up the recipe, triple it up, do what you need to do, boo.Print
This spicy low carb thai noodle bowl is everything you need for lunch right now. Low Carb shirataki noodles, crispy tofu and kale, cilantro, lime, Sriracha, all.the.things!
1/2 block of tofu, cubed
1 tsp olive oil
2 tsp sriracha
salt to taste
8 oz. package of Shirataki noodles
2 cups of Kale, chopped
1 tsp olive oil
salt to taste
1/2 tsp garlic powder
2 Tbsp carrots, shredded
1/2 cup cilantro, chopped
2 Tbsp cashews, chopped
1 green onion, sliced
1/2 small lime, juice and zest
1 Tbsp toasted sesame oil
1 tsp Sriracha
10 drops fish sauce
Preheat oven to 400°
Open package of Shirataki noodles, rinse, drain, lay out on 3 layers of paper towels to dry
Toss tofu, olive oil, and salt
Place in a single layer on half of an aluminum foil lined baking sheet
Bake 15 minutes
Toss Kale, olive oil, salt, and garlic powder
Add to baking sheet
Bake for 10 minutes alongside the tofu
Microwave the Shirataki noodles for 60 seconds*
Layer on tofu and kale
Toss with sauce
Layer on shredded carrot, cilantro, green onion, and cashews
Finish with extra lime juice, sriracha (optional)
It is important to get the Shirataki noodles dry. I rinse them in a strainer and then lay them out on several layers of paper towels. I blot them to be sure. I don’t love microwaving things, but for this recipe the noodles won’t work in the oven with the other ingredients.
- Category: Lunch recipes
- Method: Bake
- Cuisine: Asian
Keywords: low carb noodles, spicy low carb thai noodle bowl, thai noodle bowl, asian noodles, asian noodle bowl, lunch, low carb lunch
What Are Shirataki Noodles?
Shirataki noodles are made from fiber in the root of the Konjac plant. They are a dead-ringer (for me) for Asian rice noodles and lend themselves well to Asian dishes (but I also use them for spaghetti). They are really low carb, 1 net carb per serving and taste great (read: no taste). They are fairly affordable, you can buy them here: Shirataki noodles. I would consider them an essential low carb/keto ingredient.