Creamy Veg n’ Salmon Shirataki

Maybe not the most appetizing picture but it will sure rock your taste buds’ world!

Ingredients:

• 1 pack no-calorie Shirataki noodles, dry-fried and slightly cut up
• 100g smoked wild Atlantic Sockeye salmon, chopped
• 100g sugar snap peas, halved lengthwise
• 100g baby carrots, quartered lengthwise
• 50g fat free cream cheese
• 50g low fat cooking cream (mine has 7% fat)
• 1 clove garlic, chopped
• 1 tsp grated lemon peel
• Salt & black pepper to taste

Preparation:

• In a bit of water, fry the garlic and lemon peel for about 1 minute. Then add carrots and gently fry until starting to soften. Add sugar snap peas and fry for another minute.
• Stir in cream and cream cheese, add water if needed to create a creamy sauce. Season to taste and simmer for a few minutes, until vegetables are almost done.
• Add salmon and noodles to the sauce and leave on low heat for about 5 minutes so the noodles soak up some flavour. Enjoy!

Serving size: Entire recipe (can also be made into 2 smaller portions because it’s a LOT!!)
Nutritional Info:

Calories: 250
Carbs: 19g
Protein: 35g
Fat: 5g
Fiber: 11g

These are the values calculated by MFP using my exact ingredients. Always read the labels of your products for an accurate count.