Shirataki Noodles with Kale and Chickpeas

Cooking Time

Ready in 20 minutes


4 Servings


• 2 tablespoons extra-virgin olive oil

• 3 garlic cloves, minced

• 1 large bunch kale, stemmed and roughly chopped

• 1 (15-ounce) can chickpeas, rinsed and drained

• 2 (8-ounce) packages shirataki noodles, drained

• 4 ounces shiitake mushrooms, stemmed and thickly sliced

• 1⁄2 cup marinara sauce

• sea salt and freshly ground black pepper, to taste

• 1/4 cup chopped parsley, for garnish


Step 1: Heat the oil in a medium cast-iron pan over medium heat. Add the garlic and cook, stirring, until aromatic, about 1 minute, stirring often to prevent burning.

Step 2: Toss in the kale and sauté it in the garlic oil until it wilts, 3 to 4 minutes.

Step 3: Add the chickpeas, noodles, shiitakes and marinara sauce and warm through for about 3 minutes. Season to taste with salt and black pepper, as needed.

Step 4: Transfer the mixture to a platter, garnish with the parsley, and serve. Any leftover noodles can be covered and refrigerated for up to 3 days.


You can enjoy “pasta” in this tasty, light and nutrient-rich comfort meal. This is a great recipe from Dr. Mark Hyman's book, "Blood Sugar Solution Cookbook". These Plant-based noodles explode with fiber from the konjac root, and the shiitake mushrooms boast immune-boosting properties that keep you healthy and feeling great.