Spicy Shirataki Noodles

• 4 Tbs. gluten-free, reduced-sodium tamari
• 2 1/2 Tbs. lime juice
• 1 Tbs. light brown sugar
• 2 tsp. sriracha sauce
• 1 Tbs. grapeseed oil
• 2 Tbs. chopped jalapeno chile
• 3 cloves garlic, minced (1 Tbs.)
• 1 onion, sliced (1 cup)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 8-oz. pkg. tofu shirataki fettuccine, prepared according to package directions
• 1/2 cup fresh basil leaves, torn

1. Whisk together tamari, lime juice, brown sugar, and sriracha in bowl.
2. Set aside.
3. Heat oil in wok over medium-high heat.
4. Add jalapeno and garlic, and cook 1 minute.
5. Add onion and bell peppers, and stir-fry 5 minutes.
6. Add tamari mixture and shirataki, and simmer 3 to 5 minutes, then toss with basil.

tamari, lime juice, light brown sugar, sriracha sauce, grapeseed oil, jalapeno chile, garlic, onion, red bell pepper, yellow bell pepper, shirataki fettuccine, fresh basil

Taken from www.vegetariantimes.com/recipe/spicy-shirataki-noodles/ (may not work)