Lunch on the fly

At this point in my life I have worked a handful of different jobs, all with varying schedule arrangements. I’ve done the 9-5, the 11-7, the 6-2, the 2-9, and some variations in between.

Where am I going with this, you ask? Well, the common trend is that no matter what my schedule, I never want to spend a ton of time prepping my lunches, but I also don’t want to go out and buy them every day. So, I’ve gotten the hang of making lunches on the fly.

Shirataki noodles

This recipe is perfect for lunch on the fly. I used shirataki noodles, which only take about 5 minutes to prep! They are made from a fiber called glucomannan, which is found in the root of konjac plants.

Shirataki noodles are also known as “miracle noodles” - they are plantbased, non-gmo, gluten-free, and fit into most diet plans. They are basically just fiber and water, which means they are great for your skin, gut, digestion, blood sugar stability, and more.

While they offer all these benefits, I personally like shirataki noodles for their texture, which is comparable to kelp noodles (may not be for everybody), the ease in prep/cooking time, and their ability to take on whatever flavors you put them with!

I bought a pack of 6 types of shirataki noodles on Amazon here (paid link). I believe you may also be able to find them at places like Whole Foods, Thrive Market, and Fred Meyer.

Recipe Notes:

Notice that the sweet potato is pre-cooked! I like to roast sweet potatoes in batches of 6-10 and keep on hand for easy meal prep (like with this recipe) throughout the week.

Here are some ways to zhuzh the recipe up:

• Mix in sesame seeds

• Add fresh herbs on top like basil or chives

• If you have extra time, crumble up some tempeh or tofu and sauté in coconut aminos - mix in with the noodles for a protein source

• Throw some sautéed veggies in the mix as well - mushrooms, kale, broccoli, brussel sprouts, onion, garlic, and bell peppers would all be good options (in my opinion)!

• Sub out the konjac noodles for regular spaghetti or angel hair noodles. I also like brown rice and quinoa noodles!

Finally, forgive me on the measurements for the oils, herbs, and spices here, as they are approximations. As mentioned, I threw this recipe together on the fly and therefore did not measure, and you don’t have to either!

10 Minute Sesame Shirataki Noodles with Sweet Potato

Ingredients

Makes 1-2 servings

*Note: I recommend using organic ingredients whenever possible

•1 bag Miracle Noodle konjac noodles (angel hair)

• 1 sweet potato, pre-cooked (remove skin if desired)

• 2-3 tbsp Coconut aminos

• 2 tsp Olive oil

• 1 tsp Sesame oil

• Dash of ginger powder

• Dash of cinnamon

• Dash of chili powder

• Dried basil

• Celtic sea salt, to taste

Instructions

1. Put pre-cooked sweet potato in microwave for 2-3 minutes

2. Prep konjac noodles according to package instructions.

3. If desired, remove skin from sweet potato and discard (I keep it on for extra fiber). Use a fork to roughly mash sweet potato

4. Add coconut aminos, oils, herbs, and spices to bowl and mash until sweet potato is smooth.

5. Stir in konjac noodles and top with additional salt, herbs, and spices if desired.

6. Boom, done.

*As an Amazon Associate, I earn a small commission from qualifying Amazon purchases.