Keto Tteokbokki with Shirataki Noodles

Ingredients

• 16 oz Shirataki Noodles
• 1 cup Fish Cakes (SOY-FREE)
• 1 cup Cabbage
• 2 Green Onions
• 3 tbsp Gochujang Paste (SOY-FREE)
• 1 tsp Gochugaru (Korean Chili Flakes)
• 2 cloves Garlic
• 1 cup Chicken Broth
• 1 tbsp Coconut Aminos
• 1 tsp Erythritol
• 1 tsp Sesame Oil

Instructions

1. 1In a large pot or a 12-inch skillet, combine the 3 tbsp Gochujang Paste, 1 tsp Gochugaru (Korean Chili Flakes), 2 cloves minced Garlic, 1 cup Chicken Broth, 1 tbsp Coconut Aminos, 1 tsp Erythritol, and 1 tsp Sesame Oil.
2. 2Place the pot or skillet over medium-high heat and bring the sauce to a simmer, which is when small bubbles will start to appear around the edges and the sauce will begin to thicken slightly. Cook for 2-3 minutes.
3. 3Add the 16 oz Shirataki Noodles, 1 cup Fish Cakes (SOY-FREE), and 1 cup Cabbage to the simmering sauce.
4. 4Stir everything together to coat the noodles, fish cakes, and cabbage evenly with the sauce. Continue to cook for 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and the shirataki noodles are heated through. The cabbage should be tender-crisp.
5. 5Remove the pot or skillet from the heat. Stir in the 2 chopped Green Onions.
6. 6Serve the Keto Tteokbokki immediately.

Substitutions

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