Make the noodles. Thoroughly rinse the shirataki noodles (8 ounces) and drain well. Add sesame oil (1 tablespoon) to a large pan over medium. Once shimmering, add the garlic (4 cloves) and cook until fragrant. Add the shirataki noodles and toss to coat in the garlic/oil. Dry fry like this for 5 minutes (note 6). Set cooked noodles aside.
Make the sauce by combining all sauce ingredients in a small bowl. Set aside. (If the sauce looks clumpy, simply toss in the microwave for 30 seconds, until it softens enough to combine). Taste the sauce and adjust to your liking.
Assemble. Once the noodles have cooled completed, toss all salad ingredients together in a bowl. Cover with peanut sauce and toss to coat using tongs. Divide into 6 bowls, and top each with chopped peanuts (1/2 cup). Enjoy!
Quick shredded chicken: place chicken breast in a pot and cover with 1" of water. Bring water to a boil, then reduce to a simmer and cover with a lid. Cook like this for about 10-14 minutes--you'll know your chicken is done once the internal temp reaches 165 F.
Quick boiled shrimp: Bring a small pot of water to a rolling boil. Add peeled + deveined shrimp and boil until pink, about 2-3 minutes.
Cutting the veggies: I julienne all the veggies to get consistently thin slices.
Peanut Butter: Read labels carefully before purchasing as many products contain added sugars.
Dry frying the noodles helps to remove their moisture which improves the texture of shirataki noodles. This is only necessary if your use shirataki noodles.
Nutritional information is based on 1 bowl if you divide these ingredients into 6 bowls. It uses shirataki noodles and Swerve as the sweetener.